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Raspberry Almond Cake

Raspberry almond cake with a tender crumb and juicy berries baked throughout, plus a melted almond-frangipane center in every slice. Topped with toasted sliced almonds for a nutty crunch against the soft cake texture.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup flour
  • 1 cup almond flour
  • 1 tsp baking powder
Sweet and fat
  • 1 cup sugar
  • 0.5 cup butter, softened
Eggs and flavor
  • 3 eggs
  • 1 tsp almond extract
Fruit and topping
  • 1 cup fresh raspberries Toss with a little flour before folding them in to help prevent sinking.
  • 0.25 cup sliced almonds

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat oven to 350°F, then grease a cake pan so the cake releases cleanly.
  2. Slice any larger raspberries into halves if needed, so they distribute evenly without large pockets.
Make the batter
  1. Cream butter and sugar together until fluffy, using a smooth, pale mixture as the visual cue.
  2. Beat in eggs one at a time, then add almond extract, scraping the sides so everything blends.
  3. Fold in flour, almond flour, and baking powder until just combined, stopping as soon as you don’t see dry streaks.
Fold in raspberries and assemble
  1. Gently fold in raspberries, using a light hand, then pour batter into the pan.
  2. Top with sliced almonds for a toasted-looking crust during baking.
Bake
  1. Bake at 350°F for 40-45 minutes until a toothpick comes out clean, with the center set and the edges lightly golden.

Notes

Pro tip: toss the raspberries in a little flour before folding them in to keep them from sinking. Store covered in the refrigerator up to 3 days; rewarm slices gently in the oven or microwave. Freezing is yes—freeze cooled slices wrapped well for up to 2 months and thaw overnight in the fridge. For a dietary swap, use a 1:1 gluten-free all-purpose flour blend in place of the flour for a gluten-free version.