This easy, no-mixer-needed, moist almond cake is dotted with raspberries. Raspberry Almond Snack Cake is lightly sweet - great for dessert but fits right in at brunch.
Few things say summer like a berry-filled dessert, and this incredibly simple almond cake is filled with tart and sweet raspberries. It's one of those cakes that is even better a day or two after baking and needs nothing more than a dusting of powdered sugar as a topping.
Here's all you need to make it:
- 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. Any variety will work, though it will produce slightly different results. See below for more details.
- 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.
How to Make Raspberry Almond Snack Cake
- Prepare a 9-inch Cake Pan. Line the pan with parchment paper and spray it with nonstick cooking spray. These steps will insure the cake is very easy to remove after baking.
- Mix wet ingredients. Mix melted butter (let it cool slightly first), sugar, eggs, and almond extract until pale and foamy.
- Mix dry ingredients. Combine all-purpose flour, almond flour, baking soda, and baking powder.
- Make batter. Pour dry ingredients over wet ingredients. Stir just until combined.
- Add raspberries. Pour batter into prepared pan. Top with raspberries.
- Bake at 350°F for 34 to 38 minutes.
- Let cake cool.
- Slice and serve!
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. The photo below shows the cake made with natural almond flour. The other images throughout this post show the cake made with blanched almond flour.
How to Store Almond Cake
Almond cake can be stored in a well-sealed container at room temperature or in the refrigerator for up to 3 days. It can also be frozen for up to 6 months.
- 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 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
Favorite Tools for Round Cakes
- 9-inch Cake Pan - This is my absolute favorite cake pan.
- Flat Whisk - A flat whisk is my favorite tool for scraping around all of the edges of a bowl.
- Glass Mixing Bowls
Raspberry Almond Snack Cake Recipe
- Mixing Bowls
- 9-inch Round Cake Pan
- Parchment Paper
- 1 stick Unsalted Butter (1 stick butter = ½ cup)
- 1 cup All-Purpose Flour (1 cup flour = 125g)
- ¾ cup Super-Fine Almond Flour (see note)
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 1 cup White Sugar (1 cup white sugar = 200g)
- 2 large Eggs
- 1 teaspoon 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 38 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.
- Can be stored at room temperature or in the refrigerator for up to 3 days.