Raspberry Almond Cake
Raspberry Almond Cake is a perfect blend of sweet, tart, and nutty flavors, light and fluffy, making it a beautiful dessert.
Equipment
- 9-inch springform pan or a 9-inch pie plate
- parchment paper
Ingredients
- ⅓ cup butter, unsalted room temperature
- ¾ cup white granulated sugar
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ea egg
- ¼ cup sour cream or yogurt both work great
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1⅔ cup all purpose flour
- ¾ cup 2% milk or plant based milk if needed
- 1 cup fresh raspberries more for garnish
- ⅓ cup sliced almonds more for garnish
Icing
- 1 cup powdered sugar
- 1 tablespoon 2% milk or water more may be needed to thin the icing
Instructions
- Preheat the oven to 350°. Spray a 9-inch springform pan or a 9-inch pie pan with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.
- In a medium bowl, combine flour, baking powder, and salt, whisk and set aside.
- In a standing mixer, or using a hand mixer, beat the room temp butter and sugar until combined. Add in the eggs, sour cream or yogurt, milk, vanilla extract, and almond extract.
- Slowly add in the dry ingredients to the wet ingredients. Be sure to scrape the sides down and get that mixed in as well.
- Chop about ½ cup of the fresh raspberries roughly (not too small, nice chunks). Add the raspberries and sliced almonds to the batter. Using a spatula, gently just fold them into the batter. Do not over mix otherwise the raspberries will give off too much color and cake will be rubbery.
- Pour the cake batter into the lined springform pan, add a few additional raspberries to the top of the batter. Sprinkle a few extra sliced almonds on top and gently press them into the batter for garnish. Bake for 35-40 minutes or until a toothpick comes out clean from the center.
- Let the almond raspberry cake cool completely before icing and slicing. Top with a few fresh raspberries for an extra pop of color. Enjoy!
Notes
Do not over mix the raspberries, otherwise the raspberries will give off too much color and cake will be rubbery. Try not to let the raspberry topping touch the edges of the cake pan, they can burn this way. Let the cake completely cool before icing and cutting. Add some lemon zest to the finished cake for a nice fresh flavor. Storage and Freezing: Refrigerate after 2 days. Since there are berries in the cake, it won’t last as long at room temperature. Keep the cake tightly wrapped and covered in the fridge for up to 4-5 days. You can also freeze the cake for up to 2 months, just wrap each slice in plastic wrap or place in a ziplock bag. Let the cake defrost overnight in the fridge when ready to serve.
Nutrition
Serving: 1slice with icingCalories: 359kcalCarbohydrates: 58gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 47mgSodium: 208mgPotassium: 130mgFiber: 2gSugar: 36gVitamin A: 338IUVitamin C: 4mgCalcium: 87mgIron: 2mg
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