Raspberry Almond Buttermilk Cake

Delight your taste buds with this Raspberry Almond Buttermilk Cake, a show-stopping dessert that's as elegant as it is delicious. This moist and tender cake combines the tangy richness of buttermilk with nutty almond flour for a texture that's light yet decadent. Juicy bursts of fresh raspberries are folded into the batter, while a delicate sprinkling of sliced almonds on top adds crunch and visual appeal. The subtle hints of vanilla and almond extracts enhance the flavors, making each bite truly irresistible. Perfect for brunches, tea time, or an after-dinner treat, this simple-to-make cake bakes to golden perfection in just 35 minutes. Dust with powdered sugar for a bakery-style finish, and serve up slices that are sure to impress. Keywords: raspberry almond cake, buttermilk dessert, easy homemade cake recipe.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 50 grams Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 115 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 1 large Egg
• 1 teaspoons Vanilla extract
• 0.5 teaspoons Almond extract
• 120 milliliters Buttermilk
• 150 grams Fresh raspberries
• 30 grams Sliced almonds
• 10 grams Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 23-cm (9-inch) round cake pan, and line the bottom with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the egg, vanilla extract, and almond extract to the butter-sugar mixture. Beat until fully combined and smooth.

Step 5

With the mixer on low speed, alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until incorporated; do not overmix.

Step 6

Gently fold in the fresh raspberries with a spatula, being careful not to crush them.

Step 7

Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the top with sliced almonds.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, dust with powdered sugar (if using) before serving. Enjoy!

Nutrition Facts

Serving size	744.9 grams (744.9g)

Amount per serving	% Daily Value*
Calories	2320

Total Fat 148.20g	190%
Saturated Fat 66.50g	333%
Polyunsaturated Fat 2.20g
Cholesterol 484mg	161%
Sodium 1480mg	64%
Total Carbohydrate 204.60g	74%
Dietary Fiber 24.50g	88%
Total Sugars 26.60g
Protein 50.80g	102%

Vitamin D 118IU	590%
Calcium 455mg	35%
Iron 14mg	79%
Potassium 942mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 8.6%

Carbs: 34.7%