Raspberry Almond Cake
This raspberry almond cake is a charm and a half, and almost regret free. Each bite is moist and fluffy. I'm positive this recipe will find its way into your heart and onto your table.
Equipment
- Hand or stand mixer
- Large Bowl
- Whisk
- Spatula
- 6 inch cake pan
- Parchment paper
Ingredients
- 1 cup AP flour
- 1/2 cup almond flour
- 1 tbsp cornstarch
- pinch of salt
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter room temperature
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk room temperature
- 1/2 cup fresh raspberries (plus some for the top)
- sliced almonds
Instructions
- Preheat oven to 350°F. Line and grease 6 inch cake pan and set aside.
- In a large bowl, add flour through to baking powder. Whisk together until well incorporated.
- In a large bowl, cream sugar and butter together on high speed 3-4 mins.
- Whisk egg and vanilla together, then add to the butter mixture. Mix well until smooth.
- Add half the milk and half of the dry ingredient bowl, mix all together utill almost fully incorporated then add the other half of the wet and dry ingredients. Mix on low speed until the last streak of flour is gone. Next, add fresh raspberries and fold them in with a spatula, gently so as not to over mix the batter.
- Add batter to cake pan and smooth out. Top with sliced almonds and bake for 40-50 mins or until a skewer can be removed clean.
- Let cool in pan completely before removing. Once completely cool, top with coconut flour or a little powdered sugar if desired. Serve solo or with whipped or coconut cream.