New this month
Get the Allrecipes magazine

Raspberry-Almond Crumb Cake

"A crumbly, fresh raspberry topping takes this cake to first place."
Added to shopping list. Go to shopping list.


Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
  3. Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
  4. Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350 degrees for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.


  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 217 (31% from fat); FAT 7.4g (sat 1.4g, mono 3.3g, poly 2.1g); PROTEIN 5.6g; CARB 31.7g; FIBER 0.7g; CHOL 30mg; IRON 1mg; SODIUM 234mg; CALC 66mg


Read all reviews 11
Most helpful
Most positive
Least positive

This recipe is awesome! I think it tastes wonderful with a little ice cream dolloped on top! If you like raspberries, then you'll like this.

I found this cake to be delightfully scrumptious. I made it very late one night and in a tired state of mind, and forgot to add the sliced almonds to the topping. The cake came out so smooth a...

Very good - light & moist. Great dessert if you are trying to go light on the calories & fat (not too many carbs either!)

Easy and excellent. I confess that I already had full-fat sour cream and cream cheese on hand, so I used those, and it came out perfectly. Used a 9" pan and baked for 25 minutes, just right. Moi...

Sooo good!! I made this for a brunch and everyone loved it. Nice texture and great taste. I followed the recipe exactly, and it was done in exactly 30 minutes.

I find almond extract to be very artificial in taste, even with just 1/2 tsp, so I used about 1/8 tsp of almond extract and a touch more vanilla extract. Cake came out wonderful in texture and f...

This recipe is light and delicious

This was very delicious!! It tastes so "expensive".. delicate and gourment :)

This cake is incredibly good. It is moist, and has the perfect blend of raspberry and almond flavor. When adding the crumb topping, make sure the edges are covered with crumbs. If they arn't, th...