Raspberry Almond Cake

Raspberry Almond Cake is a delicious cake with a tender crumb. Baked in a springform pan, packed with raspberries and topped with flaked almonds and sugar.

Course Dessert

Cuisine American

Keyword almond raspberry cake, cake with raspberries and almonds, one layer raspberry almond cake, raspberry almond cake, raspberry almond cake recipe, raspberry and almond cake

Prep Time 10

Cook Time 40

Servings

Calories 385kcal

Author Jill McOwen

Equipment

1 Stand Mixer

Ingredients

1 stick unsalted butter softened
1 cup granulated sugar
2 large eggs at room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 cup all purpose flour
1/3 cup almond flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup sour cream or use plain Greek yogurt
1 3/4 cup frozen raspberries
1/2 cup sliced almonds
2 tbsp granulated sugar

Instructions

Preheat oven to 350 degrees F.
Spray a 9-inch springform pan with cooking spray. Place a circle of parchment paper in the bottom. Spray again with cooking spray. Set aside.
In the bowl of a stand mixer, whip together the stick of butter and 1 cup of the sugar until pale and fluffy, 4 to 5 minutes.
Add the eggs, one at a time and beat well after each addition. Beat in the vanilla and almond extracts. Be sure to scrape down the sides of the mixing bowl as you go.
In a medium bowl, whisk together the all purpose flour, almond flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Using a spatula, gently fold in the frozen raspberries. Spread the cake batter evenly into the bottom of the prepared springform pan.
Sprinkle the sliced almonds evenly over the top of the cake. Followed by the remaining two tablespoons of sugar.
Bake until a wooden toothpick inserted in the center comes out clean and the top center of the cake is nice and puffy, about 40 minutes.
Place the pan on top of cooling rack and allow the cake to cool for about an hour.
Release the sides of the springform pan and remove. Gently place a plate on top of the cake and invert it. Remove the bottom of the pan. Then peel off the parchment paper.
Invert the cake again onto a cake plate or stand to serve.

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