Description
Indulge in the delightful flavors of this Raspberry Almond Cake with an irresistible Almond Glaze. A perfect balance of sweet raspberries and nutty almonds in a moist, tender cake.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
- 1/3 cup sliced almonds
Almond Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour an 8-inch round or square cake pan.
- Mix butter and sugar: Cream softened butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture along with milk.
- Add raspberries: Gently fold in raspberries, then pour batter into pan and top with sliced almonds.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool in pan before transferring to a wire rack.
- Make glaze: Whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cake before serving.
Notes
- If using frozen raspberries, lightly coat them in flour before folding into the batter to prevent sinking.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
