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A soft, buttery coffee-cake-style crumb cake layered with juicy raspberries, crunchy sliced almonds, and a fragrant cinnamon crumb, finished with a delicate snowfall of confectioners’ sugar.
Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
Make the cake: In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
With a hand or stand mixer, beat the butter and granulated sugar on high speed until smooth and creamy, about 2 minutes; scrape bowl as needed.
Add eggs, sour cream, vanilla extract, and almond extract; beat on medium-high until combined (mixture may look curdled).
On low speed, mix in the dry ingredients just until smooth; do not overmix. The batter will be thick. Spread evenly into the prepared pan.
Make the crumb topping: With a fork, mix flour, brown sugar, and cinnamon; stir in melted butter until crumbs form.
Dot raspberries over the batter, then sprinkle the crumb mixture and sliced almonds on top.
Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil if browning too quickly.
Cool on a wire rack for a few minutes. Dust with confectioners’ sugar before serving, if desired. Store covered in the refrigerator up to 5 days.
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