Peach and Raspberry Almond Crumble Cake

This Peach and Raspberry Almond Crumble Cake recipe is the perfect homemade treat easy to make, bursting with fruit flavor, and topped with a crunchy almond crumble. Try this quick, delicious dessert from www.bbrecipes.com and impress your guests with every bite.

Introduction

If you’re the kind of person who loves dessert with texture, contrast, and flavor that bursts in every bite, this Peach and Raspberry Almond Crumble Cake is for you. Combining the tart juiciness of raspberries, the mellow sweetness of peaches, and the nutty crunch of almonds, this dessert checks every box: it’s sweet, crumbly, moist, and completely addictive.

Whether you’re baking for a summer picnic, a weekend brunch, or just need something special for your afternoon tea, this fruit-forward cake is a showstopper that’s surprisingly simple to prepare. It’s one of those homemade recipes that feels elevated, yet it doesn’t require a culinary degree to master. If you’re new to baking or just looking for something different, this is an ideal starting point.

Let’s get started on this flavorful and texturally rich Peach and Raspberry Almond Crumble Cake recipe.

Ingredients

Here are the ingredients you’ll need to make this layered fruit and nut dessert. The recipe is broken into three parts: the cake base, the fruit filling, and the almond crumble topping.

For the Cake Base:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream (or full-fat Greek yogurt)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For the Fruit Filling:

• 1 1/2 cups fresh or frozen sliced peaches (peeled if fresh)
• 1 cup fresh or frozen raspberries
• 1 tbsp all-purpose flour
• 2 tbsp granulated sugar

For the Almond Crumble Topping:

• 1/3 cup all-purpose flour
• 1/3 cup sliced almonds
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 3 tbsp cold unsalted butter, cubed

Nutrition Facts (Per Serving – Serves 8)

• Calories: 345
• Protein: 5g
• Carbs: 43g
• Fat: 18g
• Saturated Fat: 9g
• Sugar: 24g
• Fiber: 3g

This fruit-based dessert recipe is moderately indulgent but rich in fiber and fruit-based nutrients, with a satisfying balance of protein and healthy fat from almonds.

Preparation Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

Step 2: Mix the Cake Batter

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla and sour cream. Mix well.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and mix just until combined.

Pour the batter into the prepared pan and spread evenly.

Step 3: Prepare the Fruit Layer

In a medium bowl, toss the peaches and raspberries with the flour and sugar. This step helps prevent the fruit juices from making the cake soggy. Evenly distribute the fruit mixture on top of the cake batter.

Step 4: Make the Almond Crumble

In a small bowl, combine flour, brown sugar, cinnamon, and sliced almonds. Add the cold butter and rub it in with your fingers or use a fork until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the fruit layer.

Step 5: Bake

Place the pan in the center of the oven and bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the cake (not the fruit) comes out clean.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 15 minutes before removing the springform ring. Let it cool completely before slicing to let the fruit layer set.

Serving Suggestions

This Peach and Raspberry Almond Crumble Cake is incredibly versatile as a dessert or brunch dish. Here are some ways to elevate the experience:

• Serve warm with a scoop of vanilla ice cream for a decadent dessert meal.
• Drizzle with fresh cream or Greek yogurt for a lighter option.
• Dust with powdered sugar right before serving for a classic bakery-style touch.
• Pair with a hot cup of tea or espresso for a comforting mid-day treat.

Pro Tips

Use these baking tips to ensure your cake recipe turns out perfect every time:

• Use room-temperature ingredients for a smoother batter.
• Don’t overmix the batter once the flour is added overmixing can lead to a tough cake.
• Frozen fruit works perfectly, but don’t thaw it before using to avoid extra moisture.
• Let the cake cool completely before slicing for clean, defined layers.
• Add a pinch of nutmeg or cardamom to the crumble for an extra spice boost.

Variations

Looking to customize or accommodate dietary needs? Here are a few variations of this recipe:

Gluten-Free Version

Use a 1:1 gluten-free baking flour in place of the all-purpose flour. Ensure the rest of your ingredients are gluten-free certified.

Vegan Alternative

Swap butter for plant-based margarine, eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and sour cream for coconut yogurt.

Berry Swap

Substitute blueberries or blackberries for raspberries. Stone fruits like nectarines or plums also work well instead of peaches.

Nut-Free Option

Skip the almonds and use rolled oats in the crumble topping for added texture without the allergens.

Frequently Asked Questions (FAQ)

Q: Can I use canned peaches?
A: Yes, but be sure to drain them well and pat dry before using to avoid excess moisture.

Q: How do I store leftovers?
A: Wrap the cooled cake tightly and store in the refrigerator for up to 4 days. You can also freeze it for up to 2 months.

Q: Can I make this cake ahead of time?
A: Absolutely. Bake the day before and store at room temperature (covered) or refrigerate.

Q: Can I reduce the sugar?
A: Yes. You can cut up to 1/4 cup of sugar from the base without affecting texture too much.

Q: Is this good for breakfast?
A: Definitely. It’s fruit-based and filling enough for a special breakfast or brunch occasion.

Conclusion

There’s something timeless about fruit, nuts, and cake coming together in one incredible homemade recipe and this Peach and Raspberry Almond Crumble Cake is proof. Whether you’re hosting, celebrating, or simply indulging your sweet tooth, this dessert is guaranteed to impress.

Now that you know how easy and delicious it is, why not try it yourself? Leave a comment below with your favorite fruit pairings or how your version turned out. And don’t forget to visit www.bbrecipes.com for more seasonal bakes, homemade desserts, and kitchen-tested crowd-pleasers.

Bake it, share it, and come back for more. Your next favorite recipe is just a click away.