I know how it is; sometimes, all I want after a long day is a slice of something sweet that feels both comforting and a little bit special. That’s why I’m so excited to share my raspberry almond cake recipe with you. It’s quick, it’s easy, and it’s bursting with the delightful flavors of raspberries and almonds. Best of all? It comes together in about 45 minutes, making it the perfect treat for busy weeknights.
Table of Contents
Why You’ll Love This Raspberry Almond Cake
- It’s quick and easy to make, perfect for those busy weeknights when time is short, or delicious morning meals.
- The combination of raspberries and almonds creates a delightful and unique flavor that everyone will love.
- I use simple, everyday ingredients that you likely already have in your pantry.
- You can impress your family and friends with minimal effort, making you the star baker of the evening!
Raspberry Almond Cake Ingredients
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted vegetable shortening, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
- 1/4 cup (31g) all-purpose flour
- 1/4 cup (50g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (28g) unsalted vegetable shortening, melted
- 1 heaping cup (170g) fresh or frozen raspberries (do not thaw)
- 3/4 cup (65g) sliced almonds
- optional: confectioners’ sugar for dusting
Ingredient Notes
Ever wondered why I use vegetable shortening in my raspberry almond cake recipe? The vegetable shortening is important because it makes the cake super moist. Plus, it gives the cake a really tender crumb that’s just irresistible. It works with the other ingredients to give that perfect melt-in-your-mouth feel.
When it comes to almonds, I prefer using sliced almonds for the topping; they add a nice crunch and visual appeal. I wouldn’t use almond flour in this recipe. Instead, if you’d like to add more almond flavor, you can use a bit of almond extract or almond meal.
Measuring flour correctly is key to getting the right cake texture. I always recommend spooning the flour into your measuring cup and leveling it off with a knife. Scooping directly from the bag can pack the flour, leading to a denser cake.
How to Make Raspberry Almond Cake: Step-by-Step Instructions
Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
Whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the vegetable shortening and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted vegetable shortening until crumbs form.
Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners’ sugar, perhaps alongside your favorite hot beverage!
Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.
Baking Tips for the Best Raspberry Almond Cake
To prevent the raspberries from sinking to the bottom of the cake, I like to toss them lightly in a tablespoon of flour before adding them to the batter. This helps them stay suspended throughout the cake as it bakes.
For the best results, I highly recommend using a 9-inch springform pan for this raspberry almond cake. The removable sides make it so easy to release the cake without damaging it, ensuring a beautiful presentation every time.
Variations on Raspberry Almond Cake
| Variation | Description |
|---|---|
| Gluten-Free Raspberry Almond Cake | Use almond flour and a gluten-free all-purpose flour blend instead of regular flour. Make sure to check that your baking powder is also gluten-free! |
| Raspberry White Chocolate Almond Cake | Add 1/2 cup of white chocolate chips to the batter for a richer, sweeter flavor. |
| Lemon Glaze | Whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake for a tangy twist. |
| Cream Cheese Frosting | Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy, then spread over the cooled cake for a decadent treat. |
| Mixed Berry Cake | Instead of just raspberries, use a mix of your favorite berries like blueberries, blackberries, and strawberries for a burst of different flavors. |
Storing Instructions
To keep your raspberry almond cake fresh, store it tightly covered in the refrigerator. Because of the fresh fruit, it’s best enjoyed within the first couple of days.
Freezing Instructions
If you want to freeze the cake, let it cool completely and then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Troubleshooting: Common Mistakes and How to Fix Them
- Cake is too dense: Make sure you’re not overmixing the batter, and that your baking powder and soda are fresh.
- Raspberries bleed: Tossing the raspberries in a bit of flour before adding them to the batter can help prevent them from bleeding too much.
- Cake is dry: Ensure you’re measuring the flour correctly (spooned and leveled) and not overbaking the cake. Adding a bit more sour cream can also help.
- Topping is burning: If the topping starts to brown too quickly, loosely cover the cake with aluminum foil during the last part of baking.
Frequently Asked Questions
Is it possible to make a vegan version of this cake?
Yes, it is! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a vegan sour cream alternative.
Can I make this recipe gluten-free?
Absolutely. Use almond flour or a gluten-free all-purpose flour blend instead of regular flour. Just make sure to check that your baking powder is also gluten-free.
How long does raspberry almond cake last?
When stored properly in the refrigerator, this cake is best within the first couple of days due to the fresh fruit. It can last up to 5 days, but the texture and flavor are optimal when it’s fresh.
Can I use other berries besides raspberries (e.g., blueberries, blackberries)? How would that impact the taste/texture?
Definitely! Blueberries and blackberries work wonderfully in this cake. They might add a slightly different flavor profile; blueberries are a bit milder, while blackberries are tangier. The texture should remain similar as long as you don’t thaw them before using.
Raspberry Almond Cake Recipe Card
Fantastic Raspberry Almond Cake: Easy Weeknight Treat
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the vegetable shortening and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
- With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted vegetable shortening until crumbs form.
- Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
- Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners’ sugar!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.
Notes
Conclusion
I hope you enjoy this raspberry almond cake as much as I do! It’s a simple recipe that brings a lot of joy. I can’t wait to see what you create! Leave a comment below and let me know how your raspberry almond cake turns out. Did you try any fun variations? Share your tips and tricks with the Cooking Inspired community!
