Raspberry Almond Cake with Almond Glaze Recipe
If you’re looking for a dessert that feels like a warm hug wrapped in fruity sweetness and nutty charm, this Raspberry Almond Cake with Almond Glaze Recipe is exactly what you need. It strikes the perfect balance between light and indulgent, with fresh raspberries bursting through a tender, buttery almond-flavored cake, all topped with a luscious almond glaze that ties every bite together beautifully. Whether you’re baking for a special occasion or just because you deserve a treat, this cake never fails to impress with its delightful texture and irresistible flavor.
Ingredients You’ll Need
This Raspberry Almond Cake with Almond Glaze Recipe calls for simple ingredients that combine to create a symphony of flavors and textures. Each item plays an essential role: from the creamy butter that enriches the cake, to the raspberries lending vibrant color and fresh tartness, and finally the almond extract that adds a deliciously aromatic note.
- Unsalted butter (1 cup): Softened butter brings moisture and richness to the cake’s crumb.
- Granulated sugar (1 cup): Sweetens the cake and helps with that tender texture.
- Eggs (3 large): Provide structure and fluffiness when beaten into the batter.
- Almond extract (1 teaspoon + 1/2 teaspoon for glaze): Infuses the cake and glaze with a fragrant, nutty flavor.
- All-purpose flour (1 1/2 cups): The foundation of the cake’s structure, balanced perfectly with other ingredients.
- Baking powder (1/2 teaspoon): Gives the cake its gentle lift and softness.
- Salt (1/4 teaspoon): Enhances all the flavors, balancing sweetness wonderfully.
- Sour cream (1/2 cup): Adds moisture and a slight tang, keeping the cake tender and flavorful.
- Fresh or frozen raspberries (1 cup): Bursts of juicy fruitiness throughout the cake, offering a punch of color and taste.
- Sliced almonds (1/4 cup): Sprinkled on top for a toasty crunch that contrasts perfectly with the soft cake.
- Powdered sugar (1 cup): For the smooth almond glaze that finishes the cake with a sweet sheen.
- Milk (1–2 tablespoons): Thins the glaze to a perfect drizzle consistency for an elegant finish.
How to Make Raspberry Almond Cake with Almond Glaze Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by greasing a 9-inch round cake pan or a springform pan thoroughly to prevent sticking. Preheat your oven to 350°F (175°C) so it’s nice and ready when your batter is mixed.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale. This step is essential as it aerates your batter, ensuring a tender and delicate crumb in the finished cake.
Step 3: Incorporate Eggs and Almond Extract
Add the eggs one at a time, beating well after each addition. This gradual mixing keeps your batter smooth and stable. Then stir in 1 teaspoon of almond extract, which starts layering that wonderful almond aroma into the cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. These dry ingredients are the backbone of your cake, giving it structure and just the right rise.
Step 5: Alternate Mixing Dry Ingredients with Sour Cream
Slowly add the flour mixture to your wet ingredients, alternating with spoonfuls of sour cream. This alternating method keeps the batter from becoming dense and ensures even incorporation. Mix just until everything is combined to keep the cake light.
Step 6: Fold in the Raspberries
Gently fold the fresh or frozen raspberries into your batter, being careful not to crush them. Those sweet bursts of fruit will give your cake an irresistible flavor and eye-catching speckles of crimson.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle sliced almonds evenly over the cake for a delightful crunch. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean and the almonds on top turn golden.
Step 8: Cool and Add Almond Glaze
Allow the cake to cool completely in the pan. Meanwhile, whisk together the powdered sugar with almond extract and enough milk to create a smooth, pourable glaze. Drizzle it generously over the cooled cake for that final, beautiful touch.
How to Serve Raspberry Almond Cake with Almond Glaze Recipe
Garnishes
For a little extra pizzazz, garnish your Raspberry Almond Cake with Almond Glaze Recipe with fresh raspberries, a sprinkle of toasted sliced almonds, or a few mint leaves. These little touches elevate the cake’s presentation and add a fresh contrast to every bite.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a fruitier experience, serve alongside a simple raspberry coulis or fresh mixed berries on the side that echo the cake’s flavors perfectly.
Creative Ways to Present
Want to wow your guests? Cut your cake into elegant slices and drizzle extra almond glaze in delicate swirls on the plate. Alternatively, serve individual mini cakes or cupcakes using the same batter and glaze for a charming buffet-style presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice or two, wrap the remaining Raspberry Almond Cake with Almond Glaze Recipe tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 2 days, or in the refrigerator for as long as 5 days without losing any of its charm.
Freezing
If you want to save the cake for later, freezing is a perfect option. Make sure the cake is completely cooled before wrapping it in plastic wrap and then foil. Freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge for best texture.
Reheating
This cake is wonderful served slightly warmed. Reheat individual slices in the microwave for about 15 seconds or warm in a low oven. This revives the buttery flavors and softens the glaze just enough to be irresistibly gooey without melting away.
FAQs
Can I use frozen raspberries for this cake?
Absolutely! Use frozen raspberries straight from the freezer without thawing to prevent your batter from turning too wet and ensure the raspberries hold their shape during baking.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt works as a great substitute and adds a nice tangy flavor while keeping the cake moist. Just use the same amount as the sour cream called for in the recipe.
What if I don’t have almond extract? Can I omit it?
You can omit almond extract, but it’s highly recommended to include it because it truly defines the cake’s almond flavor. If you’re allergic or don’t have it, vanilla extract is a mild alternative.
How can I make the almond flavor more intense?
Try adding 1 to 2 tablespoons of almond flour to the batter for an extra boost of almond taste along with the almond extract; it deepens the nutty experience deliciously.
Is this cake suitable for vegetarians?
Yes, this Raspberry Almond Cake with Almond Glaze Recipe is perfect for vegetarians as it contains no meat or animal-derived gelatin, just wholesome ingredients everyone can enjoy.
Final Thoughts
This Raspberry Almond Cake with Almond Glaze Recipe is one of those delightful baking projects that never disappoints. Its inviting fragrance, the burst of raspberries, and the perfect almond glaze make it a star at any gathering or a special treat for cozy nights at home. I truly encourage you to bake this cake soon — every bite feels like sharing a secret between friends, and it’s bound to become your new favorite dessert!
Print
Raspberry Almond Cake with Almond Glaze Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender Raspberry Almond Cake featuring a delicate almond glaze. This American dessert combines fresh raspberries and sliced almonds in a fluffy cake base, enhanced by almond extract for a delightful nutty aroma. Perfect for berry lovers seeking a simple yet elegant treat.
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
- 1/4 cup sliced almonds
For the almond glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon almond extract
Instructions
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a springform pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color.
- Add eggs and almond extract: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract to infuse the cake with a nutty flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix wet and dry components: Gradually add the dry ingredient mixture to the wet batter, alternating with sour cream. Begin and end with the dry ingredients, mixing just until all components are combined to keep the batter tender.
- Fold in raspberries: Gently fold in the fresh or frozen raspberries carefully to avoid breaking them and discoloring the batter.
- Prepare for baking: Pour the batter into the prepared cake pan, spreading it evenly and smoothing the top. Sprinkle the surface with sliced almonds for a crunchy topping.
- Bake the cake: Place the pan in the preheated oven and bake for 40–45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan to set the texture.
- Make the almond glaze: In a small bowl, whisk together powdered sugar, almond extract, and 1 to 2 tablespoons of milk until the glaze is smooth and pourable.
- Glaze the cake: Drizzle the almond glaze evenly over the cooled cake before slicing and serving to add sweetness and enhance almond flavor.
Notes
- This cake keeps well at room temperature for 2 days, or refrigerated for up to 5 days; store in an airtight container.
- You can substitute Greek yogurt for sour cream for a tangy variation and slightly lighter texture.
- For intensified almond flavor, consider adding 1–2 tablespoons of almond flour to the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
