Almond Raspberry Cake: The Best Easy Recipe You’ll Love
This Almond Raspberry Cake is a delightful blend of nutty almond flavor and tart raspberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- In another bowl, beat sugar and butter until creamy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in raspberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
- Make sure not to overmix the batter to keep the cake light and fluffy.
- For added flavor, you can add a splash of almond extract.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg