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Raspberry Almond Cake on a white counter with raspberries and icing and forks to the side.
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5 from 2 votes

Raspberry Almond Cake

Raspberry Almond Cake is a perfect blend of sweet, tart, and nutty flavors. The cake is light and fluffy and beautiful to look at. 
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Low Salt
Servings: 8
Author: Bailey

Equipment

  • 9-inch springform pan or a 9-inch pie plate 
  • parchment paper

Ingredients

  • ⅓ cup butter, unsalted room temperature
  • ¾ cup white granulated sugar
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • 1 egg
  • ¼ cup sour cream or yogurt both work great
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1⅔ cup all purpose flour
  • ¾ cup 2% milk or plant based milk if needed
  • 1 cup fresh raspberries more for garnish
  • ⅓ cup sliced almonds more for garnish

Icing

  • 1 cup powdered sugar
  • 1 tbsp 2% milk or water more may be needed to thin the icing

Instructions

  • Preheat the oven to 350°. Spray a 9-inch springform pan or a 9-inch pie pan with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.
  • In a medium bowl, combine flour, baking powder, and salt, whisk and set aside.
  • In a standing mixer, or using a hand mixer, beat the room temp butter and sugar until combined. Add in the eggs, sour cream or yogurt, milk, vanilla extract, and almond extract.
  • Slowly add in the dry ingredients to the wet ingredients. Be sure to scrape the sides down and get that mixed in as well. 
  • Chop about 1/2 cup of the fresh raspberries roughly (not too small, nice chunks). Add the raspberries and sliced almonds to the batter. Using a spatula, gently just fold them into the batter. Do not over mix otherwise the raspberries will give off too much color and cake will be rubbery. 
  • Pour the cake batter into the lined springform pan, add a few additional raspberries to the top of the batter. Sprinkle a few extra sliced almonds on top and gently press them into the batter for garnish. Bake for 35-40 minutes or until a toothpick comes out clean from the center. 
  • Let the almond raspberry cake cool completely before icing and slicing. Top with a few fresh raspberries for an extra pop of color. Enjoy!

Notes

  • Do not over mix the raspberries, otherwise the raspberries will give off too much color and cake will be rubbery. 
  • Try not to let the raspberry topping touch the edges of the cake pan, they can burn this way. 
  • Let the cake completely cool before icing and cutting. 
  • Add some lemon zest to the finished cake for a nice fresh flavor. 
  • Storage and Freezing: Refrigerate after 2 days. Since there are berries in the cake, it won’t last as long at room temperature. Keep the cake tightly wrapped and covered in the fridge for up to 4-5 days. 
  • You can also freeze the cake for up to 2 months, just wrap each slice in plastic wrap or place in a ziplock bag. Let the cake defrost overnight in the fridge when ready to serve.

Nutrition

Serving: 1 slice with icing | Calories: 359kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 208mg | Potassium: 130mg | Fiber: 2g | Sugar: 36g | Vitamin A: 338IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg