Raspberry-Almond Crumb Cake

Raspberry-Almond Crumb Cake


"A crumbly, fresh raspberry topping takes this cake to first place."


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Original recipe yields 8 servings


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  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.
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  • Reprinted with permission of Cooking Light(R) 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
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  1. 14 Ratings


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!)