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Fresh Raspberry Almond Cake

A one bowl easy to make cake using most any berry or extract.  The options are endless!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 487kcal
Author Kathi & Rachel

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter - softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons almond extract
  • 1 8 oz container of fresh raspberries
  • 1/3 cup toasted sliced almonds
  • 2 tablespoons raw sugar for sprinkling optional
  • Icing
  • 1/2 cup confectioner sugar
  • 2 tablespoons milk
  • 1 teaspoon almond extract

Instructions

  • Preheat oven to 350 degrees. Spray a 10-inch cake pan or 8 x 8 baking pan with non stick or line with parchment .
  • Combine flour, baking powder, and salt together into a medium bowl.
  • Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes.
  • Add egg, milk, and almond extract. Mix another minute.
  • Reduce speed to low; gradually mix in flour mixture. Transfer batter to baking dish.
  • Arrange raspberries on top of batter and sprinkle with optional two tablespoons of raw sugar.
  • Bake until cake is golden brown and firm to the touch, about 40-45 minutes.
  • Allow cake to cool and sprinkle with toasted almonds and drizzle with icing.

Nutrition

Calories: 487kcal | Carbohydrates: 79g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 317mg | Potassium: 284mg | Fiber: 4g | Sugar: 50g | Vitamin A: 435IU | Vitamin C: 11.1mg | Calcium: 111mg | Iron: 2.2mg