Raspberry Almond Cake: A Delightfully Easy Dessert Recipe
A simple yet delicious raspberry almond cake that will impress your guests and satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup fresh raspberries
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with almond milk.
- Fold in the raspberries gently.
- Pour the batter into a greased cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a richer flavor, you can add a bit of almond flour.
- Serve with whipped cream or a dusting of powdered sugar for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg