Description
A simple recipe for a moist cake flavored with almond and fresh raspberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup milk
- 1/2 cup almond flour
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Whisk together the all-purpose flour, baking powder, and salt in a small bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the almond flour and fresh raspberries. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- You can dust the cooled cake with powdered sugar before serving.
- If you do not have fresh raspberries, frozen raspberries work, but do not thaw them first.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 60
Keywords: raspberry, almond, cake, dessert, baking