Description
Indulge in the delightful flavors of this Raspberry Almond Cake with a luscious Almond Glaze. A perfect balance of fruity sweetness and nutty richness, this moist and tender cake is a treat for any occasion.
Ingredients
Scale
Main Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1/3 cup sliced almonds
For the Almond Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Prepare the cake batter: Cream together the butter and sugar. Add eggs, almond and vanilla extracts. Combine dry ingredients in a separate bowl, then mix into wet ingredients alternating with milk. Gently fold in raspberries. Pour batter into pan, top with sliced almonds, and bake for 30–35 minutes.
- Make the Almond Glaze: Whisk together powdered sugar, almond extract, and enough milk for drizzling consistency.
- Finish the cake: Once the cake is cool, drizzle the almond glaze over the top. Serve and enjoy!
Notes
- Prefer fresh raspberries for best results, but frozen can be used.
- Pair the cake with tea or whipped cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
