Soft Almond Raspberry Cake (Printable)
Tender almond-infused cake with fresh raspberries, ready in under an hour. Ideal for tea time.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup almond flour (finely ground almonds)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract
→ Add-ins
11 - 1 1/4 cups fresh raspberries
12 - 2 tablespoons sliced almonds (for topping)
13 - 1 tablespoon powdered sugar (for dusting, optional)
# Directions:
01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in milk, then add remaining dry ingredients. Mix until just combined; do not overmix.
06 - Gently fold in 1 cup of raspberries, reserving the remainder for the top.
07 - Spread batter evenly in the prepared pan. Scatter remaining raspberries and sliced almonds over the surface.
08 - Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
# Expert Tips:
01 -
- The almond flour keeps it incredibly moist for days
- It strikes that perfect balance between elegant and unpretentious
02 -
- Overmixing after adding flour makes the cake tough so mix until just combined
- Frozen raspberries work fine but add them straight from the freezer not thawed
03 -
- Let your butter soften at room temperature dont microwave it
- Room temperature ingredients prevent the batter from curdling