Super Crumb Raspberry Almond Crumb Cake

Ingredients

• For the batter:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 tablespoon canola oil
• 1 large egg
• 1 tablespoon vanilla extract
• 3/4 cup milk
• 1/3 cup seedless raspberry preserves
• 1/2 pint fresh raspberries, divided
• For the crumb topping:
• 2 3/4 cups all-purpose flour
• 1 cup packed light brown sugar
• 1/3 cup sliced almonds
• 1 tablespoon cinnamon
• 18 tablespoons unsalted butter, melted

Directions

1. Place a rack in the center of the oven and heat it to 350 degrees F. Butter a 9- by 9-inch baking pan. For the batter, mix the flour, sugar, brown sugar, baking powder, and salt together in a large bowl. Pour in the butter, oil, egg, vanilla, and milk, then whisk until the batter is smooth. Scrape it into the prepared pan and spread it evenly. Spoon the raspberry preserves across the top, then use a butter knife to gently marble them through the batter. Sprinkle half of the raspberries over the surface.
2. For the crumb topping, use the same bowl without washing it, and combine the flour, brown sugar, almonds, cinnamon, and salt. Add the vanilla and melted butter, then work everything together with your fingertips until you have big, damp crumbs. Scatter the topping over the batter, then dot the top with the remaining raspberries.
3. Bake until the middle feels set when lightly touched, about 35 minutes. Move the pan to a wire rack and let it cool. Serve warm or at room temperature.