Description

This Raspberry Almond Cake is a delightful and moist dessert combining the nutty flavor of almond flour and flakes with the fresh tartness of raspberries. Lightly scented with almond and vanilla extracts, it offers a perfect balance of sweet and tangy in every bite. Baked to golden perfection, this cake is ideal for serving at gatherings or as a special treat with afternoon tea.

Ingredients

Scale

Dry Ingredients

180 g all-purpose flour
60 g almond flour
1 1/4 tsp baking powder
1/4 tsp salt

Wet Ingredients

150 g granulated sugar
85 g butter (room temperature)
2 eggs (room temperature)
150 g sour cream (room temperature)
25 g vegetable oil (e.g., canola oil)
1 tsp vanilla extract
½ tsp almond extract

Toppings

280 g fresh raspberries
40 g almond flakes
Powdered sugar (for dusting)

Instructions

Prepare the Oven and Pan: Preheat your conventional oven to 170ºC (340ºF). Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking.
Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set this mixture aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer or stand mixer on high speed to cream the softened butter and granulated sugar for about 3 minutes until light and fluffy.
Add Eggs: Incorporate the eggs one at a time on low speed, mixing each until fully combined before adding the next.
Add Half of the Dry Ingredients: Gradually add half of the sifted dry ingredients into the wet mixture on low speed, mixing until just combined to avoid overmixing.
Mix in Wet Ingredients: Add the sour cream, vegetable oil, almond extract, and vanilla extract to the batter. Mix gently until just incorporated.
Add Remaining Dry Ingredients: Pour in the remaining dry ingredients and mix until combined, ensuring a smooth batter without overmixing.
Fold Batter: Using a rubber spatula, gently fold the batter to ensure all ingredients are evenly incorporated without deflating the mixture.
Assemble and Bake: Pour the batter into the prepared springform pan, leveling it evenly. Evenly distribute the fresh raspberries and almond flakes over the top. Bake in the preheated oven for 45-50 minutes or until a cake tester inserted in the center comes out clean.
Cool and Serve: Remove the cake from the oven and place it on a cooling rack. After about 10 minutes, carefully release and remove the springform pan sides. Let the cake cool completely before dusting with powdered sugar and serving.

Notes

Ensure all wet ingredients are at room temperature for best batter consistency.
Gently fold rather than vigorously mix when combining ingredients to keep the cake light and airy.
Check the cake after 45 minutes to avoid overbaking; use a toothpick or cake tester to ensure doneness.
Fresh raspberries can be substituted with frozen raspberries, but avoid thawing them before placing on the batter to prevent excess moisture.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For a nut-free variation, omit almond flour and almond extract and replace almond flakes with extra raspberries.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Raspberry almond cake, almond flour cake, berry cake, nutty dessert, homemade cake, springform cake