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
Scale
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.
