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
Scale
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
