Raspberry Almond Cake: My Go-To Cozy Dessert (Print Version)

Bake a delightful Raspberry Almond Cake! This easy, moist cake with fresh raspberries and a nutty crunch is perfect for any occasion.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Base

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 2 teaspoons baking powder
04 - ¼ teaspoon salt
05 - 2 large eggs, at room temperature
06 - ½ cup (113g) unsalted butter, softened
07 - ½ cup (120ml) whole milk

→ Flavor & Fruit Boosters

08 - 1 teaspoon almond extract
09 - 1 cup (125g) fresh raspberries
10 - 1 teaspoon lemon zest

→ Topping & Finishing Touches

11 - ¼ cup (25g) sliced almonds
12 - 2 tablespoons powdered sugar, for dusting

# Instructions:

01 - First things first, let's get that oven preheated to 350°F (175°C). While it's warming up, grab a 9-inch round cake pan. I usually grease it with a bit of butter, then dust it lightly with flour or even some almond meal for extra flavor. This step is a lifesaver, honestly, it prevents sticking and ensures your beautiful Raspberry Almond Cake comes out perfectly. I remember one time I rushed this and the cake stuck, total disaster!
02 - In a medium bowl, whisk together your all-purpose flour, granulated sugar, baking powder, and salt. Give it a good whisk, making sure there are no lumps. This is where you get all those dry ingredients evenly distributed, which helps with a uniform rise. I usually do this while humming a little tune; it's a simple step but important for the final texture of your Raspberry Almond Cake.
03 - In a larger bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until it's light and fluffy. This usually takes about 2-3 minutes. It should look pale yellow and airy. This step incorporates air into the batter, which is essential for a light and tender Raspberry Almond Cake. Don't rush it!
04 - Now, beat in the large eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in that wonderful almond extract. The batter will start to smell so inviting right about now! This is where the magic really starts to happen for your Raspberry Almond Cake, adding richness and that signature nutty flavor.
05 - Gradually add the dry ingredients mixture to the wet ingredients, alternating with the whole milk, starting and ending with the dry. Mix on low speed until just combined. Don't overmix! Overmixing is my nemesis, it makes cakes tough. Then, gently fold in the fresh raspberries. Be super gentle here, we don't want to smash them all, just distribute them nicely throughout the Raspberry Almond Cake batter.
06 - Pour the batter into your prepared cake pan and spread it evenly. Sprinkle the sliced almonds over the top. Pop it into the preheated oven and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell like heaven! Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, dust with powdered sugar. Enjoy your perfect Raspberry Almond Cake!

# Notes:

01 - Don't overmix the batter once you add the flour; it develops gluten and makes the cake tough. Mix until just combined!
02 - Always use room temperature ingredients; it helps them emulsify better, leading to a smoother, more uniform batter.
03 - Resist the urge to open the oven door too early! Give your Raspberry Almond Cake at least 30 minutes before peeking.
04 - For an extra flavor boost, lightly toast the sliced almonds before sprinkling them on top.

# Equipment Needed:

01 - 9-inch round cake pan
02 - mixing bowls
03 - electric mixer
04 - whisk
05 - wooden skewer or toothpick
06 - wire rack

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g

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