Raspberry Almond Crumble Cake

Ingredients:

For the cake:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon ground almonds

For the raspberry layer:

• 2 cups fresh raspberries

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, about 2 minutes.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Pour half of the cake batter into the prepared baking dish.
7. Top with fresh raspberries arranged in an even layer.
8. Pour the remaining cake batter over the raspberries.
9. In a small bowl, combine the crumble topping ingredients until they resemble coarse crumbs.
10. Spread the crumb mixture evenly over the top of the cake batter.
11. Bake for 45-50 minutes or until the crumble is golden brown and the cake is cooked through.

Notes:

• To ensure the raspberries don't sink to the bottom, gently press them into the cake layer after it's been spread in the baking dish.
• If you want a stronger almond flavor in your crumble topping, you can increase the amount of ground almonds used.
• This recipe makes one 9x13-inch cake that serves 8-10 people.