Moist Strawberry Almond Crumb Cake Recipe
This almond crumb cake is soft, tender, and exceptionally moist, finished with a crisp, buttery almond crumble. Fresh strawberries are nestled into the topping for bright bursts of flavor and a lovely pop of color in every bite. It’s ideal for brunch, dessert, or a cozy afternoon treat.
My love for breakfast pastries has grown to include snack cakes, and this recipe is a celebration of that — an Almond Crumb Cake that fits perfectly into morning or afternoon menus.
This cake sits somewhere between a moist muffin, a buttery scone, and a tender pound cake, with hints of almond that’s most comparable to light almond cupcakes. On top, a crunchy almond crumble scattered with fresh strawberry pieces adds texture and brightness. Serve it for breakfast, brunch, or afternoon tea; with a scoop of ice cream it becomes an elegant dessert.
Key Ingredients and Substitutions
The full ingredient list and measurements are in the recipe card below. Here’s a quick overview of the crucial elements and sensible substitutions:
- Sour cream. Sour cream brings moisture, richness, and a touch of acidity that balances the cake’s sweetness. It also contributes to a tender crumb that stays moist after baking.
- Almond extract and sliced almonds. Almond extract delivers the concentrated almond flavor, while sliced almonds give the topping a toasted, nutty crunch. Choose a high-quality almond extract for a clean, pleasant flavor without bitterness.
- Fresh strawberries. Strawberries add color and bright fruity flavor, but they are optional. You can omit them or substitute your favorite berry—blueberries or raspberries work nicely.
- Vegetable oil. A small amount of neutral oil keeps the cake exceptionally moist without overwhelming the almond flavor. If preferred, you can use light olive oil or another neutral oil of similar volume.
Now for the Fun Part: Baking
This cake uses a classic creaming method—sugar and butter are creamed together—though it’s lighter than a traditional pound cake. Read through the tips below before you begin; they reflect lessons learned while testing this recipe and will help ensure a successful bake.
- Preparation is essential. Make the crumble first, measure and prep all cake ingredients, then assemble the batter. Having everything ready prevents missed steps and keeps the process smooth.
- Room temperature ingredients are important—especially the butter, sour cream, and eggs. Cold ingredients don’t incorporate as well and can lead to a dense or uneven crumb.
- Use a rubber spatula to scrape the sides and bottom of the mixing bowl as you work. This ensures even mixing and that no pockets of unmixed butter or flour remain.
- You can prepare this batter with a hand mixer or a stand mixer. If using a stand mixer, use medium speed when creaming and low speed when adding dry ingredients to avoid overmixing.
- The generous crumb topping holds in moisture, which makes the finished cake extra tender. Expect a moist interior and a contrasting crisp topping.
Pan Options
This recipe was baked in a 9-inch springform pan. You can also use a 9-inch brownie pan and slice the cake in the pan for serving. If using a different pan, monitor baking time closely and use a toothpick in the center to check doneness.
Moist Strawberry Almond Crumb Cake
9 inch pan
Dikla Levy Frances
Ingredients
Crumb Topping
- 3/4 Cup (90g) All-purpose flour
- 1/3 Cup (70g) Sugar
- 1 Cup (100g) Sliced almonds
- 4 Tablespoons (55g) Unsalted melted butter
- 3/4 Cup Fresh strawberries, washed and cut into 1/4-inch pieces
Almond Cake
- 2 Cups (240g) All-purpose flour
- 1 1/2 Teaspoons Baking powder
- 1 Cup (240g) Sour cream at room temperature
- 1 teaspoon Vanilla extract
- 1 Cup (200g) Sugar
- 1/2 Cup (113g) Unsalted butter at room temperature
- 1/4 Cup (60ml) Unflavored vegetable oil
- 2 Large Eggs at room temperature
- 1 teaspoon Almond extract
Instructions
Make the Crumb
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In a large bowl, combine the flour (90g), sugar (70g), and sliced almonds (100g). Pour in the melted butter (55g) and mix until no dry flour remains. Set the crumb topping aside.
Make the Cake
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Preheat the oven to 325°F (163°C). Line a 9-inch pan with parchment paper.
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Prep ingredients: whisk together the flour (240g) and baking powder (1 1/2 teaspoons) in a medium bowl. Mix the vanilla (1 teaspoon) into the sour cream (240g). Measure the sugar (200g) and butter (113g) into a large mixing bowl and have the oil (60ml) ready.
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Cream the sugar and butter together until light and fluffy. While mixing, drizzle in the vegetable oil so it incorporates evenly.
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Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
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Stir in the almond extract, then use a rubber spatula to scrape the bowl to ensure everything is evenly mixed.
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Add the flour mixture in three additions, alternating with the sour cream mixture (two additions of sour cream), beginning and ending with the flour. Mix just until there is no visible dry flour.
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Pour the batter into the prepared pan and spread it into an even layer.
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Top the batter with half of the crumb topping. Scatter the chopped strawberries over the crumbs, then cover with the remaining crumble.
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Bake on the middle oven rack for 40–50 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing.
Notes
- Store the cake at room temperature, covered or in a cake dome, for up to five days. Keeping it covered prevents the crumb from drying out.
- To freeze leftovers: wrap the cooled cake tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe bag and freeze for up to three weeks. Thaw on the counter, wrapped, until fully defrosted.
Tips: If you prefer a crunchier topping, toast the sliced almonds lightly in a dry pan before mixing into the crumble. For a different fruit profile, substitute blueberries or raspberries in the same volume.