Description
A moist and flavorful cake made with fresh raspberries and almond flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, milk, vanilla extract, and almond extract, and mix well.
- In another bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Serve with whipped cream for added richness.
- Store leftovers in an airtight container at room temperature.
- Can substitute frozen raspberries if fresh ones are not available.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Raspberry Almond Cake, cake recipe, dessert recipe, baking