Almond Raspberry Cake

If you’re looking for a dessert that’s as beautiful as it is delicious, this Almond Raspberry Cake is a must-bake. Soft almond cake layered with juicy raspberries and a hint of vanilla creates a delicate balance of nutty richness and fruity brightness. It’s perfect for birthdays, brunches, or any time you want a stunning and satisfying sweet treat.

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Why You’ll Love This Recipe
Elegant Yet Easy – Looks impressive but simple to make.
Delightfully Moist – Ground almonds keep the cake tender and moist.
Naturally Fruity – Fresh raspberries add a tangy, juicy contrast.
Perfect for Any Occasion – Light enough for spring and summer, cozy enough for colder months.
Customizable – Works well with strawberries, blueberries, or a mix of berries too.

Ingredients You’ll Need

Dry Ingredients:

• 1 cup all-purpose flour
• 1 cup almond flour (finely ground almonds)
• 2 tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup milk (any kind)

Add-ins:

• 1 ½ cups fresh raspberries (or frozen, not thawed)
• 2 tbsp all-purpose flour (to coat raspberries)

Topping:

• 2 tbsp sliced almonds
• Powdered sugar for dusting (optional)

Tools You’ll Need

• 9-inch round or springform cake pan
• Electric mixer or whisk
• Mixing bowls
• Rubber spatula
• Toothpick or cake tester
• Wire rack for cooling

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9-inch cake pan with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
2. Set aside.

Step 3: Cream Butter and Sugar

1. In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla and almond extracts.

Step 4: Combine Wet and Dry

1. Gradually add dry ingredients to the butter mixture, alternating with milk.
2. Mix until just combined—don’t overmix.

Step 5: Fold in Raspberries

1. Toss raspberries with 2 tbsp flour to prevent sinking.
2. Gently fold into the batter using a spatula.

Step 6: Bake the Cake

1. Pour batter into the prepared pan and smooth the top.
2. Sprinkle with sliced almonds.
3. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Step 7: Serve

1. Once cooled, dust with powdered sugar if desired.
2. Slice and serve with a dollop of whipped cream or a scoop of vanilla yogurt.

Tips for the Best Almond Raspberry Cake
Use Room Temp Ingredients – This helps everything mix smoothly.
Toss Berries in Flour – Keeps them from sinking to the bottom.
Check Early – Start checking for doneness at 35 minutes.
Cool Completely – Letting the cake cool ensures it sets well and slices cleanly.
Use a Springform Pan – Makes it easy to release the cake without damaging it.

Serving Suggestions

• Afternoon Tea – Pair with tea or coffee for a sophisticated treat.
• Brunch Centerpiece – A showstopper for special morning gatherings.
• Light Dessert – Serve with a dusting of sugar or light glaze.

How to Store & Reheat

Storing:

• Room Temp: Store covered for 1 day.
• Refrigerator: Keeps well in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months.

Reheating:

• Room Temp: Let slices thaw naturally.
• Microwave: Warm individual slices in 10-second bursts if preferred warm.

Frequently Asked Questions

1. Can I use frozen raspberries?
   Yes, use them straight from the freezer—no need to thaw.
2. Is almond flour the same as almond meal?
   No. Almond flour is finer and better for baking. Use almond flour for the best texture.
3. Can I make this cake dairy-free?
   Yes, use plant-based butter and milk alternatives like almond or oat milk.
4. Can I use a different berry?
   Absolutely. Blueberries, blackberries, or chopped strawberries are great substitutes.
5. Can I bake this in a loaf pan?
   Yes, adjust the baking time to about 45–50 minutes and check for doneness.

Final Thoughts
This Almond Raspberry Cake strikes the perfect balance between rich, nutty flavor and fresh, fruity brightness. It’s simple enough for everyday baking but elegant enough to impress guests. Whether served with coffee or dressed up for a dessert table, this cake delivers beauty and flavor in every bite.

Try it soon and let your kitchen fill with the scent of almond and berries—pure magic in a pan!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Slice):
Calories: 280 | Protein: 6g | Carbohydrates: 25g | Fat: 17g | Fiber: 3g | Sodium: 140mg

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