Raspberry Almond Crumb Cake

Have you ever bought way too much at the grocery store? You go just for some milk and bread, and come back with Brussels sprouts, a salmon fillet, and a brand new type of fruit that you’ve never seen before? Yeah, me too. For some reason, I always bought two of everything just in case I made a mistake preparing a recipe. I still do this from time to time, although as my cooking skills improved, I try to curb my purchases to only what I need. Sometimes the store still gets the better of me. Oh well.

One thing I have learned is that more ingredients do not mean a better outcome. A lot of cooks out there think that adding all these spices to a dish will make them taste better. Don’t let yourself be fooled by this kind of thinking: quality always wins out over quantity.

Firstly, you should choose a recipe that lines up with your cooking skills. Read a couple recipes first, and settle upon one that is not too difficult. By looking at more than one recipe, you can also choose the one that suits your tastes the best. A lot of recipes out there on the internet may fall short of your expectations–oftentimes these recipes aren’t tested thoroughly, so they might be impossible to make, even under the best of days. Of course, if you follow a specific author or blogger who you know is reliable, then go right ahead and stay faithful to them.

Read the reviews of the recipes. People who have made and reviewed the recipe are usually pretty honest about the results, for better or for worse. They may even give new ideas or ingredients that worked for them. If you can find a recipe with an outpouring of positive reviews, then you should definitely go with that one.

Taking the time to try new recipes can be intimidating for a lot of us. If the outcome of a new recipe was disappointing, don’t worry too much. You can use the things you have learned and improve upon it the next time around. I cannot tell you how many times I have prepared two or three times and it still did not come out accurately–it’s just part of life. Most of the authors I work from are pretty reliable and I still can’t get it right. Before you start thinking it’s something you have done, know that these things happen, and stop raking yourself over the coals. Move forward with courage, because this is how you learn best. And hey, it may not even be your fault, the error may be caused by the author of the recipe, or even the weather!

If you are looking for something fun, easy, and reliable, then this is the dessert for you. The sour cream ensures a moist, fluffy finish. The combination of the vanilla and almond extract combines beautifully, giving it a nice savory flavor. The cinnamon adds a little tang and sweetness. It is then topped with almonds, which adds crunchy goodness, and the raspberries are a sweet finish to this delicious dessert. This is the perfect delicacy for breakfast, snack, dessert, or anytime of the day for a little pick-me-up.

This recipe is courtesy of Sally’s Baking Addiction and will serve 8 people who will definitely want a second slice of this beautiful little cake.

Ingredients for Raspberry Almond Crumb Cake:

1 and 1/3 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
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

For the Topping:

1/4 cup all-purpose flour
1/4 cup packed light or dark brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1 heaping cup frozen raspberries (do not thaw)
3/4 cup sliced almonds

Optional: confectioners’ sugar for dusting

Preheat the oven to 350°F.

Grease and lightly flour a 9-inch springform pan.

Make the Cake:

Whisk the flour, baking powder, baking soda, and salt together.

Set aside.

In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Add the eggs, sour cream, vanilla extract, and almond extract.

Beat on medium-high speed until combined.

The mixture may look curdled; that’s ok.