Almond raspberry cake, a symphony of flavors and textures, has always held a special place in my heart. It reminds me of sunny afternoons spent baking with my grandmother, the aroma of almonds filling the air, punctuated by the sweet tang of raspberries. This almond raspberry cake recipe is more than just ingredients and instructions; it’s a piece of my history, a slice of pure comfort. I can’t wait to share this delightful treat with you.
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Why You Will Love This almond raspberry cake Recipe
This almond raspberry cake recipe is a winner for so many reasons. It strikes the perfect balance between comforting and elegant, making it ideal for both casual gatherings and special occasions. The combination of nutty almonds and tart raspberries is simply irresistible. It’s also surprisingly easy to make, even for beginner bakers.
The subtle almond flavor, enhanced by almond extract, perfectly complements the burst of raspberry sweetness. The cake is moist, tender, and unbelievably delicious. Plus, the vibrant colors of the raspberries make it a visually stunning dessert. It’s a treat that’s sure to impress.
Ingredients Needed for This almond raspberry cake Recipe
For the Cake:- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sour cream
- 1/2 cup milk
- 12 ounces fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into cubes
- 1/2 cup sliced almonds
How to Make This almond raspberry cake Recipe
- 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
- 4. In a small bowl, whisk the sugar and cornstarch together. Gently fold in the raspberries until raspberries are coated. Set aside.
- 5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- 6. Pour half of the batter into the prepared baking pan. Gently spread the raspberry filling evenly over the batter. Pour remaining batter over the raspberry filling, spreading evenly.
- 7. In a medium bowl, combine the flour, sugar, and brown sugar for the streusel topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the sliced almonds.
- 8. Sprinkle the streusel topping evenly over the cake batter.
- 9. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- 10. Let the cake cool in the pan for 15 minutes before serving.
How to Serve This almond raspberry cake Recipe
This almond raspberry cake is delightful on its own, but you can elevate it further with a few simple touches. A dollop of whipped cream or a scoop of vanilla ice cream adds a creamy coolness that complements the cake’s flavors perfectly. For an extra touch of elegance, dust the top with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk and a touch of almond extract.
Consider serving it with a glass of chilled Prosecco or a cup of herbal tea. The cake’s versatility makes it a wonderful addition to brunch spreads, afternoon tea parties, or dessert buffets. Follow us on Pinterest for more delicious serving ideas! Here’s another fantastic recipe you might enjoy!
How to Store This almond raspberry cake Recipe
To keep your almond raspberry cake fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. This raspberry almond dessert tastes amazing chilled!
To freeze the cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. If you are freezing it unfrosted, consider adding a new topping of fresh raspberries.
Tips to Make This almond raspberry cake Recipe
- For a richer flavor, use browned butter in the streusel topping.
- If using frozen raspberries, do not thaw them before adding them to the filling to prevent the filling from becoming too runny.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper before greasing and flouring.
- Don’t overmix the batter. Overmixing can lead to a tough cake. Mix until just combined.
- Use room temperature ingredients for the butter and eggs to make a smooth batter.
Helpful Notes for This almond raspberry cake Recipe
Almond extract enhances the almond flavor of the cake. You can adjust the amount to your liking. A little goes a long way!
Using high-quality butter will enhance the overall taste of the cake. European style butter with a higher fat content is best.
Don’t be afraid to experiment with different types of nuts in the streusel topping. Pecans or walnuts would also make delicious additions to this raspberry almond dessert!
Variation of This almond raspberry cake Recipe
For a seasonal twist, try using other berries such as blueberries, blackberries, or strawberries in place of the raspberries. In the fall, you could use cranberries or chopped apples for a cozy autumn flavor.
For a vegan version, substitute the butter with a vegan butter alternative, the eggs with flax eggs, and the sour cream with a vegan sour cream alternative. Make sure all these ingredients are made with no dairy!
You can also add a layer of almond paste to the bottom of the cake for an even richer almond flavor.
Can I use frozen raspberries for almond raspberry cake?
Yes, frozen raspberries work perfectly well. You don’t even need to thaw them before adding them to the batter. The cake may require a couple extra minutes of baking time if using them directly from frozen.
What is the best way to store almond raspberry cake?
Store leftover almond raspberry cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If storing in the refrigerator, let it come to room temperature before serving for the best flavor and texture.
Can I make almond raspberry cake without almond extract?
Yes, you can omit the almond extract. However, it enhances the almond flavor of the cake, so the taste profile will be slightly different without it. Consider adding a little more vanilla extract as a substitute.
What type of almond flour is best for this cake?
Finely ground almond flour is recommended for the best results. Coarsely ground almond flour can result in a slightly grainy texture. Look for blanched almond flour for a smooth and tender cake.
Conclusion
This almond raspberry cake recipe is a delightful combination of flavors and textures which I hope it will soon become a favorite of yours. The tart raspberries, the nutty almonds makes a delicious and beautiful raspberry almond dessert! Feel free to leave a comment if you have any questions or give any suggestions. Enjoy baking this almond raspberry cake!