Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction
Equipment
9-inch Springform Cake Pan
Ingredients
Cake:
1⅓cupsflour
1tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter, softened to room temperature
¾cupwhite sugar
2large eggs, room temperature
½cupfull-fat sour cream, at room temperature
1tspvanilla extract
¾tspalmond extract
1cupfresh raspberries
Crumb Topping:
¼cupflour
¼cupbrown sugar, packed
¼tspcinnamon
2tbspunsalted butter, melted
¾cupsliced almonds
Powdered Sugar, for serving
Instructions
Preheat the oven to 350 degrees. Grease and lightly flour a 9-inch springform cake pan.
Make the cake by whisking together the flour, baking powder, baking soda, and salt in a small bowl until well combined.
In a large bowl using a hand mixer, beat the butter and white sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs, sour cream, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl with a rubber spatula then continue to beat until creamy and smooth. The mixture may look curdled; it's okay.
Gradually add the flour mixture to the butter mixture until just combined. Don't overmix! The batter will be thick. Spread it evenly in the prepared cake pan. Dot the top with raspberries all over the cake batter. Set aside.
Make the crumb topping by mixing the flour, brown sugar, and cinnamon together until well combined. Stir in the melted butter until crumbs form.
Sprinkle the crumb topping and almond slivers evenly over the cake batter and raspberries.
Bake in the oven for 30-35 minutes, or until a wooden tester inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 10 minutes before removing the cake from the springform cake pan to finish cooling.
Sprinkle the top of the cake with powdered sugar then slice and serve. Enjoy.