When I was little, my grandma used to bring a slightly lopsided almond cake to every Sunday dinner, the kind that smelled like toasted nuts and warm butter the moment you opened the door. I still remember the velvet crumb and the way juicy raspberries burst into tiny fireworks of color and juice when you bit into them — pure cozy magic. This Almond Raspberry Cake Delight grew from that memory, but I lightened the batter a touch, added a zingy lemon-almond glaze, and made it easy enough for a weeknight bake. If you love nutty aroma, tender crumb, and bright little pops of raspberry, this one will make your kitchen smell like nostalgia and your family ask for seconds.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Total Time: 60–65 minutes
Why This Recipe is Awesome
This cake gives you a tender, almond-scented crumb with sweet-tart raspberries that burst like tiny confetti in every bite. It stays moist thanks to a bit of yogurt, develops golden edges that crackle slightly, and finishes with a glossy almond-lemon glaze that makes it look fancy without any fuss. It’s so easy even your oven can’t mess it up — seriously, the smells alone will make everyone wander into the kitchen.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 cup almond flour (or finely ground blanched almonds)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (8 tbsp) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup plain Greek yogurt (or sour cream)
- 2 cups fresh or frozen raspberries (if frozen, do not thaw)
- 1/2 cup sliced almonds, plus extra for topping
For the Glaze (optional):
- 1 cup powdered sugar
- 1–2 tbsp milk (or almond milk)
- 1/2 tsp almond extract
- 1 tsp freshly squeezed lemon juice
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9-inch springform or cake pan. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Cream the butter and sugar in a mixer until light and airy — the mixer should hum and the butter should look paler. Add the eggs one at a time, then stir in the vanilla and almond extract. That batter smells like a nutty hug right away.
Step 2:
Fold the dry ingredients into the butter mixture in three additions, alternating with the Greek yogurt, beginning and ending with flour. Mix just until combined — stop when you still see a few streaks. Overmixing tightens the crumb and makes the cake tougher, and we want a tender, pillowy texture.
Step 3:
Gently fold in most of the raspberries, saving a handful for the top. Spoon the batter into your prepared pan and smooth the top with a spatula. Scatter the reserved raspberries and the sliced almonds over the surface. The raspberries will sink slightly while the almonds toast on top, creating a pretty contrast of red and golden brown.
Step 4:
Bake for 40–45 minutes until the top turns golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). You’ll smell toasted almonds and warm vanilla; you might hear a tiny crackle as the top sets. If the almonds brown too quickly, tent the cake loosely with foil for the last 10 minutes.
Step 5:
Cool the cake in the pan for 10 minutes, then release the springform and transfer to a wire rack. For the glaze, whisk the powdered sugar with milk, almond extract, and lemon juice until glossy, then drizzle over the slightly warm cake. Let the glaze set for 15 minutes before slicing to keep the slices neat.
Pro Tips
- Use room-temperature eggs and butter so the batter emulsifies easily and the cake rises evenly.
- If using frozen raspberries, toss them with a teaspoon of flour before folding into the batter to prevent them from sinking too much.
- For extra almond flavor, toast the sliced almonds in a dry skillet until fragrant before adding them to the top.
- Check the cake at 35 minutes if your oven runs hot — ovens vary and early checks keep the crumb perfect.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap butter for neutral oil (canola or grapeseed) at ¾ the amount; the cake stays moist but lose a bit of the buttery magic.
- Replace Greek yogurt with full-fat sour cream or dairy-free coconut yogurt for a subtle flavor change.
- Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version; texture will change slightly but still delicious.
- Make it nut-free by omitting almond flour and almond extract; add 1/4 cup extra all-purpose flour and 1 tsp vanilla instead.
Variations & Tips
- Add a handful of white chocolate chips for a sweeter, kid-friendly twist.
- Swap raspberries for blueberries or a mixed berry medley to vary the flavor profile.
- Turn this into mini loaves — bake in 6x 6×3-inch pans for 25–30 minutes for easy gifting.
- Make a layer cake: double the recipe and split into two pans for a show-stopping dessert with raspberry jam between layers.
- For a brunch-friendly version, fold in 1/2 cup finely chopped apricots and a sprinkle of cinnamon.
- Try a citrus twist by adding 1 tbsp lemon zest to the batter for extra brightness.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, and store wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, freeze individual slices wrapped in foil and stored in a freezer bag for up to 2 months; thaw overnight in the fridge and warm gently in a 300°F oven for 10–12 minutes.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a 9×13 pan. Increase bake time slightly if using a deeper single pan — check at 45 minutes and then every 5 minutes until done.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel (moister but less rich).
- How do I know it’s done?
- Look for a golden top, firm edges pulling slightly from the pan, and a toothpick with a few moist crumbs. The center should spring back gently when you press it.
- What if I don’t have ingredient X?
- If you don’t have almond flour, swap with extra all-purpose flour and add 1 tsp almond extract. If you lack fresh raspberries, frozen works fine — fold them in frozen to avoid bleeding color into the batter.
How I Like to Serve It
I love serving this warm with a scoop of vanilla ice cream for dessert or alongside coffee for a cozy brunch. Cut a thick wedge for a picnic; it travels well. For a fancier touch at a dinner party, add a spoonful of warm raspberry sauce and a few toasted almond slivers on top.
Notes
- Store cooled cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Reheat individual slices in a 300°F oven for 8–10 minutes or pop in the microwave for 12–20 seconds for a quick warm-up.
Final Thoughts
Closing: Grab a cup of tea, slice a generous piece, and enjoy—now go impress someone — or just yourself — with your homemade masterpiece!