2Tablespoonsunsalted butter, meltedUse for Topping
1cupfresh or frozen raspberriesUse for Topping
3/4cupsliced almondsUse for Topping
Instructions
Crumb Cake
Preheat oven to 375°F. Grease and lightly flour a 9 Inch round cake pan.
Whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl use a hand mixer or stand mixer to beat the butter and granulated sugar together on high speed until smooth (about 2 minutes). Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until well combined (It may look curdled; that’s okay). With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
Crumb Topping
With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
Final Steps
Top the cake batter with raspberries and sprinkle on the crumb topping.
Bake in preheated oven for 35-40 minutes. Baking times may vary. The cake is done when a toothpick inserted in the center comes out clean.
Remove cake from oven and cool for a few unites before serving.