Raspberry Almond Cake
Raspberry Almond Cake is a delightful dessert that perfectly balances the tangy sweetness of fresh raspberries with the rich, nutty flavor of toasted almonds. This moist and tender cake is an ideal centerpiece for any occasion, whether it’s a sunny picnic or a cozy family gathering. With its vibrant colors and irresistible aroma, this easy-to-make treat is sure to impress your friends and family, making it a must-try recipe for both novice and experienced bakers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk (or almond milk)
- 1 cup fresh raspberries
- ½ cup sliced almonds, toasted
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
- 2. In a mixing bowl, whisk together flour, baking powder, and salt.
- 3. In another bowl, cream softened butter and sugar until light and fluffy.
- 4. Beat in eggs one at a time; stir in vanilla extract.
- 5. Gradually mix dry ingredients with wet ingredients alternately with milk until just combined.
- 6. Gently fold in raspberries and sliced almonds without crushing them.
- 7. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- 8. Let cool for ten minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg