This is the best crumb cake recipe ever. It has almond flavor throughout, the crunch of toasted sliced almonds, and the perfect ratio of crumb topping to cake, about 1:1. My Almond Crumb Cake Recipe is perfect for breakfast or dessert with a cup of coffee or tea.
Almond Crumb Cake Recipe – Keto, Low Carb, Grain-Free, Sugar-Free, Gluten-Free, THM S
My husband is not a big dessert guy. He prefers desserts that are more subtle in their sweetness like cheesecake or lemon cookies versus a big hunk of chocolate cake with frosting. We spent his birthday in the car. Not the most fun way to celebrate. We had to drive ten hours to get home from visiting family for Easter.
So he ended up having two birthday celebrations. The first was the day before at his sister’s house in Michigan with my Strawberry Shortcake Pound Cake. The second was the day after his birthday when we had a celebration at home with this Almond Crumb Cake. He’s a lucky man.
I must admit I’ve never been a real fan of crumb cake until I made this crumb cake recipe. There is just something about the traditional flour and sugar crumb cake recipe that is boring to me. It needed some pizazz. Adding almond extract and toasted almonds gave it that boost it needed.
I have gone on to make a few other variations on this crumb cake recipe. They are all unique so I recommend trying them all!
I hope you enjoy my crumb cake recipe!
- Preheat oven to 350. Grease a square 8x8 pyrex with butter or cooking spray.
- In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly. Pour into the baking dish and spread evenly.
- Combine topping ingredients and mix until crumbs form. Sprinkle on top of the batter.
- Bake at 350 for 40 min until golden. If the topping starts to get dark cover with foil for the last 10 minutes.