Why You’ll Love This Recipe

Fluffy and Moist: The blend of almond flour and all-purpose flour creates a light yet rich cake.
Tart and Sweet: Fresh raspberries bring a burst of tangy sweetness to balance the nutty flavor of almond flour.
Easy to Make: With just a few simple ingredients and easy steps, this cake comes together quickly without much hassle.
Elegant and Delicious: A simple dusting of powdered sugar gives it a refined look, making it perfect for any occasion.

Ingredients

1 ½ cups all-purpose flour
1 cup almond flour
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon baking powder
½ teaspoon salt
1 cup fresh raspberries (or frozen, thawed)
½ cup powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

1. Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and dusting it with flour.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes.

4. Add Eggs and Extracts

Add the eggs to the mixture one at a time, beating well after each addition. Then, mix in the vanilla and almond extracts until fully combined.

5. Combine Mixtures

Gradually incorporate the dry ingredients into the wet mixture. Stir until just combined; avoid overmixing for a tender cake.

6. Fold in Raspberries

Gently fold in the raspberries, taking care not to break them up too much, as this will result in swirls throughout your cake.

7. Pour Batter into Pan

Pour the batter into the prepared cake pan, spreading it evenly.

8. Bake

Place the cake in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool the Cake

Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

10. Dust with Powdered Sugar

Once cooled, dust the top of the cake with powdered sugar for an elegant finish.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 8-10 slices

Variations

Add More Fruit: You can experiment by adding other fruits such as blueberries, strawberries, or even blackberries to create different flavor profiles.
Nuts: Add some chopped almonds or walnuts to the batter for extra crunch.
Glaze: For an extra touch of sweetness, drizzle a simple sugar glaze over the top of the cake.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw at room temperature before serving.

FAQs

1. Can I use frozen raspberries?

Yes! Just make sure to thaw and drain them thoroughly before adding them to the batter to avoid excess moisture.

2. Can I make this cake without almond flour?

Yes, you can use all-purpose flour in place of almond flour, but it will change the texture. The cake will be a bit less moist and dense, but still delicious.

3. How do I know when the cake is done?

The cake is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

4. Can I make this cake ahead of time?

Yes, this cake can be made a day or two ahead and stored in an airtight container. The flavor may even improve as it sits!

5. Can I use a different sweetener instead of granulated sugar?

Yes! You can use coconut sugar, honey, or maple syrup, but make sure to adjust the wet ingredients as necessary if you substitute liquid sweeteners.

6. Can I make this a gluten-free cake?

Yes, you can use a gluten-free all-purpose flour blend in place of the regular all-purpose flour for a gluten-free version of the cake.

7. How do I prevent the raspberries from sinking to the bottom?

To prevent the raspberries from sinking, toss them in a small amount of flour before folding them into the batter.

Conclusion

This Almond Raspberry Cake is the perfect dessert for any occasion. It’s moist, flavorful, and simple to make, with just the right balance of sweetness and tartness. Whether you’re celebrating a special event or just indulging in something sweet, this cake is sure to impress. Enjoy it with a cup of tea, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra treat!

Almond Raspberry Cake: An Incredible Ultimate Recipe for Your Sweet Tooth

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This Almond Raspberry Cake is a moist, flavorful dessert combining almond flour, fresh raspberries, and a hint of vanilla and almond extracts. It’s simple to make and perfect for any occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8-10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
Fold in Raspberries: Gently fold in the raspberries, making sure not to break them up too much.
Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it evenly.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool for 10 minutes. Transfer to a wire rack to cool completely.
Dust with Powdered Sugar: Once cooled, dust with powdered sugar before serving.