Description
This Raspberry Almond Cake is a moist, tender dessert bursting with fresh raspberries and the delicate flavor of almond extract. Topped with a simple powdered sugar icing and garnished with sliced almonds and extra raspberries, it’s a delightful treat that perfectly balances fruity freshness and nutty crunch. Perfect for serving at tea time, celebrations, or as a sweet everyday indulgence.
Ingredients
Dry Ingredients
- 1⅔ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ⅓ cup unsalted butter, room temperature
- ¾ cup white granulated sugar
- 1 egg
- ¼ cup sour cream or yogurt
- ¾ cup 2% milk (or plant-based milk)
- 1 tsp vanilla extract
- ½ tsp almond extract
Fruit and Nuts
- 1 cup fresh raspberries (plus more for garnish)
- ⅓ cup sliced almonds (plus more for garnish)
Icing
- 1 cup powdered sugar
- 1 tbsp 2% milk or water (more if needed to thin the icing)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan or 9-inch pie pan with cooking spray and line the bottom with a parchment paper circle cut to fit. This prevents sticking and ensures even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the room temperature unsalted butter and white granulated sugar until the mixture is smooth and fluffy. This step aerates the batter for a light texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the egg, sour cream or yogurt, 2% milk, vanilla extract, and almond extract. Mix until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, making sure to scrape down the sides of the bowl to ensure everything gets mixed. Stir until just combined to avoid overmixing.
- Fold in Raspberries and Almonds: Roughly chop about half a cup of fresh raspberries into chunks and add them along with sliced almonds to the batter. Gently fold them in using a spatula to evenly distribute without breaking the berries too much.
- Fill Pan and Garnish: Pour the batter into the prepared pan. Top with a few whole raspberries and sprinkle additional sliced almonds on top, gently pressing them into the batter for decoration.
- Bake: Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
- Cool and Ice: Allow the cake to cool completely in the pan before removing it. Prepare the icing by mixing powdered sugar with 1 tablespoon of milk or water, adding more liquid if needed to achieve a drizzle consistency. Drizzle the icing over the cooled cake and garnish with fresh raspberries for extra color and flavor.
- Serve: Slice and enjoy your Raspberry Almond Cake as a delightful dessert or snack with tea or coffee.
Notes
- For a dairy-free option, use plant-based yogurt and milk instead of sour cream and 2% milk.
- Do not overmix once the raspberries are added to prevent the batter from turning too pink and rubbery texture.
- If fresh raspberries are not available, frozen raspberries can be used but be sure to thaw and drain them well to avoid excess moisture.
- Use a springform pan or a pan with a removable bottom to easily release the cake.
- The icing consistency can be adjusted by adding more powdered sugar to thicken or more liquid to thin it out.
- Store leftover cake in an airtight container refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
