Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Almond Cake with Almond Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 21 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American-European Fusion
  • Diet: Vegetarian

Description

This Raspberry Almond Cake with Almond Glaze is a delightful dessert combining the fruity tartness of raspberries with the rich, nutty flavor of almonds. Featuring a moist, buttery almond-infused cake studded with fresh raspberries and topped with a smooth almond glaze, this cake is perfect for brunch, dessert, or any special occasion. The combination of textures and flavors creates a memorable treat that is both elegant and easy to make.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
  • 1/3 cup sliced almonds

For the Glaze:

  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon almond extract

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan to prevent the cake from sticking.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes using a mixer on medium speed.
  3. Add eggs and extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Then mix in the almond extract and vanilla extract for flavor.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening.
  5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing gently until just combined to avoid overmixing, which could toughen the cake.
  6. Fold in raspberries: Gently fold the fresh or frozen raspberries into the batter, being careful not to break them up too much to keep their shape and juiciness intact.
  7. Prepare for baking: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly across the surface for a crunchy topping.
  8. Bake the cake: Place the cake in the oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
  9. Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then remove it from the pan and transfer to a wire rack to cool completely before glazing.
  10. Make the glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed for desired consistency), and almond extract until smooth and pourable.
  11. Glaze the cake: Drizzle the almond glaze over the cooled cake evenly. Let the glaze set at room temperature before serving to allow it to firm up slightly.

Notes

  • Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh.
  • This cake freezes well without the glaze; thaw completely before glazing and serving.
  • For a lighter finish, you can dust the cake with powdered sugar instead of the almond glaze if preferred.

Find it online: https://slsrecipes.com/raspberry-almond-cake-with-almond-glaze-recipe/