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Raspberry Almond Cake

Raspberry almond cake with a tender crumb and nutty almond flecks, baked until golden and finished with a glossy ruby-red glaze. Bursts of fresh raspberries bake through the batter for a bright, juicy slice with an easy drizzle finish.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup flour Toss raspberries in a little flour before folding in to prevent sinking.
  • 0.5 cup almond flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
cake base
  • 3 eggs
  • 0.5 cup butter, softened
  • 1 tsp almond extract
  • 1 cup fresh raspberries Toss in a little flour before folding in to prevent sinking.
  • 2 tbsp milk
glaze
  • 0.75 cup powdered sugar Let the cake cool completely before glazing for a glossy top.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat oven to 350°F and grease a cake pan.
  2. Make sure the pan is evenly greased so the cake releases cleanly after baking.
Cream and build the batter
  1. Cream butter and sugar until fluffy, then beat in eggs and almond extract.
  2. Mix just until smooth so the batter stays light and bakes evenly.
Combine dry ingredients
  1. Fold in flour, almond flour, and baking powder until just combined.
  2. Stop mixing as soon as no dry streaks remain to avoid a tough crumb.
Fold in raspberries
  1. Gently fold in raspberries so they stay intact as ruby pockets throughout the cake.
  2. If needed, coat raspberries lightly with flour first to help prevent sinking.
Bake
  1. Pour batter into the pan and bake 40–45 minutes until golden and a toothpick comes out clean.
  2. Look for a springy top and evenly browned edges before removing from the oven.
Glaze and finish
  1. Whisk powdered sugar and milk for the glaze until smooth and pourable.
  2. Let the cake cool completely, then drizzle the glaze over the top.

Notes

Pro tip: toss the raspberries lightly in a small amount of flour before folding to reduce sinking, and stop mixing the batter as soon as the dry ingredients disappear for a tender crumb. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze baked cake (without glaze) up to 2 months, thaw and glaze after thawing. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of the flour.