Description
This Raspberry Almond Cake with Almond Glaze is a moist and tender cake bursting with fresh raspberries and a delicate almond flavor. Topped with a sweet almond glaze and optional sliced almonds, this cake is perfect for any occasion that calls for a fruity and nutty dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup sour cream (or Greek yogurt)
Fruit and Nuts
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup sliced almonds (for topping, optional)
Almond Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk (or water)
- 1/2 tsp almond extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to be incorporated later.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 3-4 minutes.
- Add the Eggs and Extracts: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla and almond extracts for flavor.
- Add the Sour Cream: Mix in the sour cream or Greek yogurt until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, blending gently until just combined, being careful not to overmix to keep the cake tender.
- Fold in the Raspberries: Gently fold fresh or thawed raspberries into the batter, taking care not to crush them to maintain their texture and appearance.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Make the Almond Glaze: In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and slightly runny. Adjust consistency by adding milk one teaspoon at a time if the glaze is too thick.
- Glaze the Cake: Once the cake has fully cooled, drizzle the almond glaze over the top. Sprinkle with sliced almonds if desired for added crunch and aesthetics.
- Serve: Slice and serve the cake as is or paired with vanilla ice cream or whipped cream for an extra indulgent treat.
Notes
- Use fresh or well-thawed frozen raspberries to ensure the best texture.
- For a dairy-free option, substitute sour cream and butter with plant-based alternatives.
- Be careful when folding in raspberries to avoid breaking them and discoloring the batter.
- Adjust the glaze consistency to your preference by adding more or less milk.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
