If you’re looking for a delightful treat that perfectly balances fruity brightness and nutty warmth, this Raspberry Almond Cake Recipe is absolutely the answer. Imagine tender, buttery cake speckled with juicy raspberries and topped with crunchy, toasted almonds—each bite bursting with flavor and a wonderful mix of textures. It’s a dessert that feels elegant yet is surprisingly simple to prepare, making it ideal for both a cozy afternoon tea or a special celebration. Trust me, once you try this Raspberry Almond Cake Recipe, it will become a beloved classic in your baking repertoire.
Ingredients You’ll Need
The beauty of this Raspberry Almond Cake Recipe lies in its straightforward, pantry-friendly ingredients. Each item plays a vital role in creating the perfect crumb, moistness, and those delightful flavor notes that make this cake special.
- 1 1/2 cups all-purpose flour: Provides the cake’s structure and a tender crumb when paired just right with the other ingredients.
- 1 1/2 tsp baking powder: Helps the cake rise to fluffy perfection, giving it that light texture we all love.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness beautifully.
- 1/2 cup unsalted butter, softened: Adds rich flavor and moisture while creating a luscious base for the batter.
- 1 cup granulated sugar: Sweetens the cake and contributes to the soft, tender bite.
- 2 large eggs: Bind everything together and add to the cake’s lovely texture.
- 1 tsp almond extract: Infuses the cake with that irresistible almond aroma, complementing the raspberries perfectly.
- 1/2 cup milk: Keeps the batter moist and smooth, ensuring the cake isn’t dry at all.
- 1 1/2 cups fresh raspberries: Bursts of fresh, tart flavor that give the cake its gorgeous fruity character and natural sweetness.
- 1/2 cup sliced almonds: Sprinkled on top for a toasty, crunchy finish that adds a lovely contrast to the soft cake.
How to Make Raspberry Almond Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. While the oven warms up, grease a 9-inch round cake pan with butter or nonstick spray and lightly dust it with flour. This ensures your cake will release easily after baking, keeping those gorgeous edges intact.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step is important because it evenly distributes the rising agent and salt throughout the flour, giving the cake a consistent rise and flavor.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process aerates the batter, which helps achieve a soft, tender texture in the finished cake.
Step 4: Add Eggs and Almond Extract
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the almond extract for that signature fragrance and flavor that makes this Raspberry Almond Cake Recipe unforgettable.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture into the creamed butter mixture, alternating with the milk. Start and finish with the flour mixture. This careful folding and alternating help maintain a smooth batter without overmixing, which keeps the cake tender.
Step 6: Fold in Fresh Raspberries
Gently fold the fresh raspberries into the batter, trying not to break them up too much to avoid turning your batter pink. These berries add juicy pops of flavor that define the essence of this cake.
Step 7: Bake and Add Almonds
Pour the batter into your prepared cake pan and evenly sprinkle the sliced almonds over the top. These will toast in the oven, adding delightful crunch and a nutty aroma. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, signaling perfect doneness. Let the cake cool on a wire rack before serving.
How to Serve Raspberry Almond Cake Recipe
Garnishes
Serving your Raspberry Almond Cake Recipe with a dusting of powdered sugar instantly elevates its presentation and adds a touch of sweetness. Fresh raspberries on the side or a dollop of whipped cream also make it feel extra special and fresh.
Side Dishes
Pair this light yet flavorful cake with a cup of hot tea or coffee for a simple pleasure. For a heartier dessert experience, try serving it alongside some vanilla ice cream or a small bowl of mixed berries to complement the raspberry notes in the cake.
Creative Ways to Present
Why not turn this classic cake into individual mini cakes or cupcakes for a charming twist? Layer slices of the cake with whipped cream and extra raspberries in a trifle dish for an elegant, no-fuss dessert that’s both pretty and delicious.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Raspberry Almond Cake Recipe tightly in plastic wrap and store it in an airtight container at room temperature. It will stay fresh for 2-3 days, retaining its moistness and flavor nicely.
Freezing
This cake freezes wonderfully. Wrap whole or sliced portions individually in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best texture.
Reheating
If you’d like a warm slice, gently reheat pieces in a microwave for 15-20 seconds or until just warmed through. Avoid overheating to keep the cake moist and tender without drying it out.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used, but make sure to thaw and drain them well to avoid extra moisture in the batter, which could affect the cake’s texture.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking, and keep the rest of the ingredients the same for a delicious gluten-free alternative.
Can I substitute the almond extract?
You can, but almond extract adds a unique flavor that really defines this cake. If you must, vanilla extract is a suitable alternative, though the cake will have a different aroma and taste.
How do I toast the almonds for topping?
Simply sprinkle the sliced almonds over the batter before baking. The oven’s heat will toast them beautifully as the cake bakes, so no extra steps are needed.
Can this cake be made into cupcakes?
Yes! Divide the batter evenly into a lined muffin tin, sprinkle the almonds on top, and bake for about 20-25 minutes or until a toothpick comes out clean.
Final Thoughts
There’s something truly magical about this Raspberry Almond Cake Recipe that makes baking feel like a joyful celebration. The harmony of tart raspberries with sweet, nutty almonds transforms simple ingredients into a dessert that feels special every time. I can’t wait for you to try this recipe and create your own delicious memories.
Print
Raspberry Almond Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Raspberry Almond Cake combines the tartness of fresh raspberries with the rich, nutty flavor of almonds in a moist, tender crumb. Perfect for a casual tea time or a special dessert, this cake features a buttery base enhanced with almond extract and topped with crunchy sliced almonds for an irresistible finish.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup milk
Fruit and Toppings
- 1 1/2 cups fresh raspberries
- 1/2 cup sliced almonds
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are well combined and evenly distributed throughout the cake batter.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help incorporate air for a tender cake texture.
- Add Eggs and Almond Extract: Beat in the eggs one at a time, followed by the almond extract, blending thoroughly so that the flavors meld and the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed butter and sugar, alternating with the milk. Start and end with the flour mixture, mixing gently after each addition to keep the batter light. Then fold in the fresh raspberries carefully to avoid breaking them up too much.
- Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly on top to add a crunchy texture and a delightful almond flavor.
- Bake and Cool: Bake the cake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cake cool in the pan on a wire rack before removing it to serve.
Notes
- For best results, use fresh, ripe raspberries to enhance the cake’s flavor and moisture.
- Be gentle when folding in the raspberries to prevent them from turning the batter pink and overly wet.
- If you prefer, substitute milk with almond milk for a more pronounced almond flavor and to make the cake dairy-free.
- Make sure the butter is softened at room temperature for easier creaming with sugar.
- The sliced almonds can be toasted lightly before sprinkling on top for extra crunch and flavor.
- Allow the cake to cool completely before slicing to maintain its structure and prevent crumbling.
