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Raspberry Almond Cake

Raspberry almond cake with jammy pockets of fruit, a tender sour-cream crumb, and a toasted sliced-almond topping. Bakes in a springform or round pan at 350°F until the center sets clean for easy slicing.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.5 cup sour cream or yogurt
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
Fruit and topping
  • 2 cup fresh or frozen raspberries
  • 1 sliced almonds, for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a springform or round cake pan so the cake releases cleanly.
Mix the dry ingredients
  1. Sift together the flour, baking powder, and salt in a bowl to evenly distribute the leavening.
Cream the butter and sugar
  1. Beat the softened butter and sugar until light and fluffy, then beat in the eggs one at a time for a smooth batter.
Combine wet and dry
  1. Mix in the sour cream, milk, vanilla, and almond extract, then slowly fold in the dry ingredients until just combined to avoid overmixing.
Add raspberries and top
  1. Gently fold in the raspberries, then pour the batter into the prepared pan and scatter sliced almonds over the top.
Bake and cool
  1. Bake for 45 to 50 minutes at 350°F, until a tester comes out clean, then cool before slicing so the center sets.

Notes

For best results, keep frozen raspberries unthawed so they don’t bleed extra juice into the batter. Store covered in the refrigerator up to 3 days; freeze slices up to 2 months (thaw overnight in the fridge). For a lighter swap, use plain Greek yogurt in place of sour cream for similar tang and tenderness.