Raspberry Almond Cake: A Hug in Every Slice (Print Version)
Delight in this easy raspberry almond cake, perfect for dessert or tea. A sweet and nutty treat that feels like a warm hug.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
3 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
2 tsp baking powder
04 -
1/2 tsp salt
05 -
1 cup unsalted butter (softened)
06 -
4 large eggs
07 -
1 tsp vanilla extract
→ Fruits & Nuts
08 -
2 cups fresh raspberries
09 -
1 cup sliced almonds
→ Optional Extras
10 -
Powdered sugar for dusting
11 -
Vanilla ice cream
12 -
Whipped cream
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
02 -
Cream together butter and sugar until light and fluffy. This takes a bit of time, but trust me, it’s worth it!
03 -
Beat in eggs one at a time, then stir in vanilla. The batter will start to come together and smell amazing!
04 -
Whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined. Don’t overmix!
05 -
Gently fold in raspberries and toasted almonds. Be careful not to crush the raspberries!
06 -
Pour batter into pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
07 -
Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar and serve!
# Notes:
01 -
Don't overmix the batter!
02 -
Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
03 -
You can use blueberries or strawberries instead of raspberries.
04 -
A scoop of vanilla ice cream or whipped cream makes this cake even more amazing!
# Equipment Needed:
01 -
9x13 inch baking pan
02 -
mixing bowls
03 -
whisk
04 -
oven
05 -
wire rack
# Nutrition (Per Serving):
Calories: 350 calories
Total Fat: 15 grams
Total Carbohydrate: 50 grams
Protein: 5 grams