Ingredients
1⅓cupsall-purpose flour,spoon and leveled
1tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
¾cupgranulated sugar
2large eggs,at room temperature
½cupfull-fat sour cream,at room temperature
1tsppure vanilla extract
¾tspalmond extract
¼cupall-purpose flour
¼cuplight or dark brown sugar,packed
¼tspground cinnamon
2tbspunsalted butter,melted
1cupraspberries,fresh or frozen do not thaw, heaping
¾cupalmonds,sliced
confectioners’ sugar,for dusting, optional
Preparation
Preheat the oven to 350 degrees F. Grease and lightly flour a 9-inch springform pan.
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 for about 2 minutes until smooth and creamy.
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.
Scrape down the sides and up the bottom of the bowl as needed. 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.
With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
Bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. Serve with a dusting of confectioners’ sugar.
Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple of days.
