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Raspberry Almond Cake

Raspberry Almond Cake
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This raspberry almond cake is a light and fluffy dessert, perfect for any occasion. It features a delicate almond-flavored cake studded with fresh raspberries, creating a delightful balance of sweet and tart.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 cup milk
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds (for topping)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together sugar and softened butter until light and fluffy.
  4. Beat in eggs one at a time, then stir in almond extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in fresh raspberries.
  7. Pour batter into the prepared cake pan. Sprinkle with sliced almonds.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving.

Notes

  • Ensure butter is at room temperature for best creaming results.
  • Do not overmix the batter; overmixing can lead to a tough cake.
  • Fresh raspberries are recommended, but frozen raspberries can be used (do not thaw).
  • Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/raspberry-almond-cake/