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Raspberry Almond Cake

This raspberry almond cake combines tender crumb, bright raspberries, and rich almond flavor in every slice. It feels bakery fancy while staying easy enough for real life mornings.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 312 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • Measuring cups
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups raspberries fresh or frozen
  • 1 tbsp flour for berries

Almond Topping

  • 1/3 cup sliced almonds
  • 2 tbsp coarse sugar

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Whisk sugar, melted butter, eggs, sour cream, milk, almond extract, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should be thick and creamy.
  • Toss raspberries with flour, then fold in gently to limit breaking.
  • Spread batter evenly in pan. Scatter almonds and coarse sugar over top.
  • Bake 35 to 38 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add lemon zest, white chocolate, or pistachios for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, Fruit Cake, Ice Cream Cookie, Raspberry Almond Cake