Good thing it’s Raspberry season because we have a tasty cake recipe that you have to bake before autumn sets in, in a few weeks from now. If you can’t find fresh raspberries, have no fear, frozen raspberries will still create a marvellous cake – just make sure you don’t defrost them or they might lose their integrity. Let’s get started on this Scrumptious almond crumble cake with raspberries!
You’ll need:
Cake:
1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 cup granulated sugar 1/2 cup unsalted butter – softened to room temperature 1/4 teaspoon salt 2 large eggs, at room temperature 1/2 cup full-fat sour cream – at room temperature 1 teaspoon pure vanilla extract 3/4 teaspoon almond extract
Topping:
1/4 cup all-purpose flour 3/4 cup sliced almonds 1/4 teaspoon ground cinnamon 2 Tablespoons unsalted butter- melted 1 heaping cup fresh or frozen raspberries1/4 cup packed light brown sugar
Get started:
Preheat the oven to 180°C. Grease and lightly flour your 23 cm eetrite springform cake pan.
Make the almond cake:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In a large bowl, using a hand or stand mixer, beat the butter and granulated sugar together on high speed until smooth and creamy for about 2 minutes.Add the eggs, sour cream, vanilla extract, and almond extract and beat on a medium-high speed until combined.With the mixer on low speed, mix in the dry ingredients until smooth. Do not over mix. Using a spatula, transfer the mixture into your springform cake pan. Set aside.
Make the crumble topping:
In a bowl, mix together the flour, brown sugar, and cinnamon.While stirring with a fork, pour in the melted butter and combine until crumbs form. Dot raspberries over the top of the cake batter and then sprinkle over the sugar-cinnamon crumbs. Top with sliced almonds.Bake for 35-40 minutes. Insert a toothpick into the centre to of the cake to check if it’s ready. If the toothpick comes out clean, it’s good to go!Remove the cake from the oven and set on a wire rack. Allow to cool before slicing.
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