Raspberry Almond Cake
Raspberry almond cake is a scrumptious dessert that harmoniously blends sweet and tart flavors. Each slice showcases a moist texture filled with juicy raspberries and a delightful nutty almond essence. Perfect for any gathering or a cozy afternoon tea, this cake is both visually stunning and irresistibly delicious. Your loved ones will be clamoring for seconds!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup almond flour
- 3/4 cup granulated sugar
- 1 cup fresh raspberries (or frozen)
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and sugar until combined.
- In another bowl, mix the melted butter, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, gently folding in the raspberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for ten minutes before transferring it to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg