Description
This Raspberry Almond Cake with Almond Glaze is a moist and flavorful dessert that combines the tartness of fresh raspberries with the nutty aroma of almond extract. Perfectly tender with a delicate crumb, it’s topped with a smooth almond glaze and optional sliced almonds for extra crunch. Ideal for gatherings or a special treat, this cake offers a delightful balance of sweetness and nutty flavor.
Ingredients
Scale
Cake Ingredients
- 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)
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 to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla and almond extracts to infuse the cake with flavor.
- Add the Sour Cream: Mix in the sour cream (or Greek yogurt) gently until you achieve a smooth, consistent batter, which adds moisture and tenderness to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing carefully until just combined. Avoid overmixing to keep the cake tender.
- Fold in the Raspberries: Gently fold in the fresh or thawed raspberries with a spatula, being careful not to crush them, to ensure bursts of fruity flavor inside the cake.
- Bake the Cake: Pour the batter evenly into the prepared cake pan and spread it out. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before transferring 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, until reaching desired consistency.
- Glaze the Cake: Once the cake has cooled entirely, drizzle the almond glaze evenly over the top. Optionally, sprinkle the sliced almonds on the glaze to add texture and enhance the cake’s appearance.
- Serve: Slice the cake and enjoy it as is or paired with vanilla ice cream or whipped cream for an indulgent dessert experience.
Notes
- For best results, use fresh raspberries; if using frozen, thaw and gently drain excess liquid to avoid sogginess.
- The sour cream can be substituted with Greek yogurt for a tangier flavor and lighter texture.
- The almond glaze can be adjusted in thickness by varying the amount of milk or water; thinner glaze will drip nicely, while thicker glaze holds shape better.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- This cake pairs wonderfully with a cup of tea or coffee.
