Raspberry Almond Cake: The Best Homemade Treat for Any Occasion
A delightful blend of raspberry and almond flavors that creates a moist and flavorful cake perfect for any celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts.
- In another bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For a more intense flavor, consider adding a raspberry glaze on top.
- Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg