This almond scented cake is dotted with fresh raspberries and stays tender and moist for up to three days. Though it makes a great dessert, Raspberry Almond Snack Cake would be just as at home at a breakfast or brunch.
In a moment of sheer gardening optimism, I planted raspberry plants this year. This, despite the fact that my three-year-old blueberry bushes have yet to produce more than a handful of berries. Nothing can compete with the hopefulness of a late spring gardener.
Just the dream of fresh off-the-vine raspberries got my head spinning with all the things I’d like to bake with them. That, combined with the beauty of this sweet new cookbook that I’ve been baking from, resulted in the most obvious combination – a simple, sweet snack cake. And friends, I have to be honest with you. I don’t like to play favorites with my recipes – I put a lot of love into them to make sure they are worthy of your kitchens, but this cake. It’s a favorite. I love the nutty, crumbly, super moist (I know people hate that word, but it really is!) crumb of this cake that is helped along by almond flour. And I love the bites of tart-sweet raspberries that sink into the batter and show up tender and juicy in every bite.
Whether you have your own raspberry plants (send tips!) or just want to grab some from the grocery store, this cake is absolutely worthy of them. And it’s super simple. Here’s all you need.
- Unsalted Butter – No need to worry about softening it ahead of time. Melt the butter and let it cool slightly before you get started. Salted butter is just fine but your cake will be slightly more salty (of course!).
- Almond Flour – Almond flour (finely ground almonds) is key to the texture and flavor of this cake. See below for more details on the different types of almond flour. I usually use Bob’s Red Mill.
- Almond Extract – Almond extract boosts the almond flavor here. If you don’t have it or don’t want to buy it, just use Pure Vanilla Extract. The almond flavor will be more subtle, but the cake will still be great.
- Fresh Raspberries – I haven’t had a chance to test this cake with frozen raspberries, but I would guess it would work just fine.
- All-Purpose Flour, Baking Soda, Baking Powder, Sugar, Eggs – All the usual suspects required for baking. Don’t miss that you’ll need both baking soda and baking powder to give this cake a bit of rise and a nice crumbly texture.
Natural vs Blanched Almond Flour
Almond flour comes in both natural and blanched varieties. Blanched almond flour comes from almonds that have had the skins removed and is a white color throughout with a more subtle almond flavor. Natural almond flour comes from almonds that were ground with their skins on and has a more nutty, rich almond flavor.
Either type of almond flour will work well with this cake.
- Use different berries – Full disclosure, this cake is best with raspberries. They are just soft enough to melt into the cake and offer a tart flavor to balance the sweetness of the cake. But, now that I’ve made that case, you really could use any type of berry here.
- Serve with ice cream / whipped cream – Serve the cake on its own or it is great with vanilla ice cream or fresh whipped cream.
More Small, Snack-Friendly Cakes
- Chocolate Chip Ricotta Cake
- Easy Vanilla Snack Cake
- One-Bowl Chocolate Cake
- Applesauce Cake
- Pumpkin Chocolate Chip Snack Cake
- Semolina Yogurt Cake
- One-Bowl Chocolate Guinness Cake
- Banana Bread Crumb Cake
Raspberry Almond Snack Cake
- Mixing Bowls
- 9-inch Round Cake Pan
- Parchment Paper
- 1 stick Unsalted Butter (1 stick butter = 1/2 cup)
- 1 cup All-Purpose Flour (1 cup flour = 125g)
- 3/4 cup Super Fine Almond Flour (3/4 cup almond flour = 55g; see note)
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 cup White Sugar (1 cup white sugar = 200g)
- 2 large Eggs
- 1 tsp Almond Extract
- 1 pint Fresh Raspberries
- Powdered Sugar, for dusting (optional)
- Preheat oven to 350°F / 177°C.
- In a medium mixing bowl, melt the butter (portion for the cake) in the microwave. Set aside and allow it to cool slightly.
- Line a 9-inch round pan with a round of parchment paper and then spray it with nonstick cooking spray. (Note: I know it’s a bit of a hassle to cut out a parchment paper round, but berries have a tendency to stick, so you’ll be glad you did it here.)
- In a small mixing bowl, whisk together all-purpose flour, almond flour, baking soda, and baking powder. Set aside.
- To the bowl with the melted butter, add sugar, eggs, and almond extract. Whisk well until pale and foamy.
- Pour dry ingredients over wet ingredients and gently stir everything until just combined.Pour batter into prepared cake pan. Tap the pan firmly on the counter to help the batter spread out into any even layer.
- Scatter raspberries over top of the cake. (Resist the urge to press them in at all - they will naturally sink to different levels as the cake bakes.)
- Bake until cake starts to pull away from the edges of the pan and the center is just set, 34 to 37 minutes.
- Let cake cool for 10 to 15 minutes in the pan. (Note: The cake will sink slightly in the middle as it cools. This is what gives it a rich, tender-chewy texture.)
- Run a knife around the edges to help it release before slicing it or transferring it to a serving plate. If you'd like, dust it lightly with powdered sugar right before serving.
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