Raspberry Almond Crumble Cake

Instructions

Make the streusel

In a medium bowl, sift together the flour, brown sugar, and salt. Gradually add the melted butter while stirring with a fork until the mixture starts clumping together. Chill in the refrigerator while making the cake.

Make the cake

Preheat the oven to 350°F (175°C). Spray or butter a 9-inch (23-cm) round springform pan and line with a circle of parchment paper.

In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Add the toasted ground almonds or almond flour and whisk to combine. In a small bowl, lightly whisk the sour cream, vegetable oil, milk, and vanilla together.

In a large bowl, using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until the mixture turns pale and fluffy, 3 to 4 minutes.

Add the eggs, 1 at a time, making sure each is fully combined before adding the next. Scrape the sides of the bowl a couple of times with a silicone spatula to make sure everything is getting mixed nicely.

Reduce the speed to low and beat in the flour mixture in three additions, alternating with the sour cream mixture. After each addition, beat the mixture just until everything is incorporated to avoid overmixing the batter.

Scrape the batter into the prepared pan and spread evenly. Scatter the raspberries on top and sprinkle with the chilled streusel.

Bake until the cake is springy on top and a skewer inserted into the middle comes out mostly clean, 40 to 50 minutes.

To serve

Remove the cake from the pan and place it on a serving plate. Dust lightly with confectioners' sugar and top with sliced almonds and raspberries, if using. While best served fresh and warm, the cake will keep in the fridge for several days, covered, but be sure to take it out of the fridge at least an hour before serving.

Dessert