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Moist Raspberry Almond Cake

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A moist, tender cake featuring fresh raspberries and almond flour for a nutty depth, topped with crunchy sliced almonds. Perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (60g) almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure almond extract
  • 1 tsp vanilla extract
  • ¾ cup (180ml) buttermilk (or whole milk with 1 tsp lemon juice, rested 5 mins)
  • 1 ½ cups (225g) fresh raspberries
  • ¼ cup (30g) sliced almonds
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and dust with flour or line with parchment paper.
  2. In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in almond extract and vanilla extract.
  5. With mixer on low, add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in fresh raspberries using a rubber spatula, being careful not to break them.
  7. Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cake cool in the pan for 15 minutes, then transfer to a cooling rack.
  10. Once cool, dust with powdered sugar if desired.

Notes

If almonds brown too quickly, tent the cake with foil halfway through baking. Use room temperature ingredients for best results. Fold raspberries gently to avoid breaking. For gluten-free, substitute all-purpose flour with gluten-free blend and check baking powder is gluten-free. Greek yogurt can replace half the buttermilk for extra moisture.

Nutrition

Keywords: raspberry cake, almond cake, moist cake, easy dessert, berry dessert, almond flour cake, quick cake recipe

Find it online: https://larameals.com/moist-raspberry-almond-cake-recipe-easy-5-step-perfect-dessert/