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Almond Raspberry Cake

Indulge in the delightful flavors of Almond Raspberry Cake, a moist and tender dessert that perfectly balances nutty almond essence with the tartness of fresh raspberries. Topped with toasted almonds, this cake not only captivates with its taste but also serves as an eye-catching centerpiece for any occasion. Easy to prepare, this cake is perfect for birthdays, brunches, or simply as a sweet treat to enjoy at home.

  • Total Time: 55 minutes
  • Yield: Serves approximately 10 slices 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ cup unsalted butter (softened)
  • 3 large eggs (room temperature)
  • 1 tsp almond extract
  • 1 cup fresh raspberries (ripe)
  • ½ cup sliced almonds (toasted)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, and sugar until well combined.
  3. In another bowl, cream softened butter until smooth. Gradually add the sugar mixture until fluffy.
  4. Add eggs one at a time, mixing well after each addition. Blend in almond extract.
  5. Gradually incorporate the dry ingredients into the butter mixture until just combined; gently fold in raspberries.
  6. Pour batter into the prepared pan and sprinkle toasted almonds on top. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool before serving.
  • Author: Adriana
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Various

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: - For added flavor variation, substitute raspberries with blueberries or strawberries. - Top with whipped coconut cream for an indulgent finish. - Ensure all ingredients are at room temperature for better mixing.