Ingredients
Scale
- ⅓ cup butter, unsalted, room temperature
- ¾ cup white granulated sugar
- ½ tsp almond extract
- 1 tsp vanilla extract
- 1 egg
- ¼ cup sour cream or yogurt, both work great
- ¼ tsp salt
- 1 tsp baking powder
- 1⅔ cup all purpose flour
- ¾ cup 2% milk , or plant based milk if needed
- 1 cup fresh raspberries , more for garnish
- ⅓ cup sliced almonds , more for garnish
Icing
- 1 cup powdered sugar
- 1 tbsp 2% milk or water , more may be needed to thin the icing
Instructions
- Preheat the oven to 350°. Spray a 9-inch springform pan or a 9-inch pie pan with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.
- In a medium bowl, combine flour, baking powder, and salt, whisk and set aside.
- In a standing mixer, or using a hand mixer, beat the room temp butter and sugar until combined. Add in the eggs, sour cream or yogurt, milk, vanilla extract, and almond extract.
- Slowly add in the dry ingredients to the wet ingredients. Be sure to scrape the sides down and get that mixed in as well.
- Chop about 1/2 cup of the fresh raspberries roughly (not too small, nice chunks). Add the raspberries and sliced almonds to the batter. Using a spatula, gently just fold them into the batter. Do not over mix otherwise the raspberries will give off too much color and cake will be rubbery.
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Pour the cake batter into the lined springform pan, add a few additional raspberries to the top of the batter. Sprinkle a few extra sliced almonds on top and gently press them into the batter for garnish. Bake for 35-40 minutes or until a toothpick comes out clean from the center.
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Let the almond raspberry cake cool completely before icing and slicing. Top with a few fresh raspberries for an extra pop of color. Enjoy!