Description
This Raspberry Almond Cake with Almond Glaze is the perfect dessert for any occasion. With the bright, tart flavor of fresh raspberries and the rich, nutty taste of almond, this cake is soft, moist, and full of flavor. Topped with a sweet almond glaze, it’s a beautiful and delicious treat for any celebration or just a cozy afternoon!
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup sour cream (or Greek yogurt)
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup sliced almonds (for topping, optional)
For the Almond Glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk (or water)
- 1/2 tsp almond extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Add the Sour Cream: Mix in the sour cream (or Greek yogurt) until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the Raspberries: Gently fold in the fresh raspberries, being careful not to crush them too much.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Almond Glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth and slightly runny. If the glaze is too thick, add a little more milk, one teaspoon at a time.
- Glaze the Cake: Once the cake has cooled, drizzle the almond glaze over the top of the cake. Optionally, sprinkle with sliced almonds for added texture and a lovely visual touch.
- Serve: Slice and enjoy! This cake is delicious on its own or paired with a scoop of vanilla ice cream or whipped cream.
Notes
- If using frozen raspberries, be sure to thaw and drain them before folding them into the batter.
- You can substitute the sour cream with Greek yogurt for a lighter version of the cake, or buttermilk for a tangier flavor.
- The almond glaze can be drizzled over the cake while it’s still warm, or you can wait until the cake is completely cooled for a smoother look.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (out of 10)
- Calories: 270
- Sugar: 23g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg