Soft Almond Raspberry Cake (Printable)

Tender almond-infused cake with juicy raspberries, perfect for afternoon tea or light dessert.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup almond flour (finely ground almonds)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract

→ Add-ins

11 - 1 1/4 cups fresh raspberries
12 - 2 tablespoons sliced almonds (for topping)
13 - 1 tablespoon powdered sugar (for dusting, optional)

# Steps:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Mix until just combined; do not overmix.
06 - Gently fold in 1 cup of raspberries, reserving the rest for the top.
07 - Spread the batter evenly in the prepared pan. Scatter the remaining raspberries and sliced almonds over the top.
08 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

# Expert Tips:

01 -
  • The tender crumb practically melts in your mouth while still holding together beautifully
  • That perfect balance of nutty warmth from the almond flour against bright bursts of raspberry
  • It manages to feel fancy enough for guests but comes together with the easiest method imaginable
02 -
  • Room temperature ingredients are absolutely crucial here, and cold butter or eggs will give you a dense disappointing cake
  • Overmixing once the flour is added makes the texture tough, so stop as soon as the dry ingredients disappear
  • The toothpick test should come out with just a few moist crumbs, not completely clean, because this cake continues baking slightly from residual heat
03 -
  • Toast your sliced almonds in a dry pan for 3 minutes before sprinkling them on top for an extra layer of flavor
  • If your raspberries are especially tart, increase the sugar by 2 tablespoons to balance the acidity
  • Check the cake at 28 minutes because ovens vary, and I'd rather pull it out early than dry it out

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