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Raspberry Almond Buttermilk Cake

Raspberry Almond Buttermilk Cake prepared dish

This raspberry almond buttermilk cake is a delightful dessert that combines the tartness of fresh raspberries with the nutty flavor of almonds. The buttermilk adds moisture and a subtle tang, making it a perfect treat for any occasion.

This recipe is american style, dessert, scaled for 8 servings, with 15 min prep and 40 min cook.

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves: 8

Quick cooking notes

  • Core ingredients include all-purpose flour, salt, buttermilk, baking powder.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh raspberries
  • 1 tsp almond extract
  • 1 cup sliced almonds
  • 1 cup granulated sugar
  • 1 stick unsalted butter (softened)
  • 2 large eggs

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
  6. Gently fold in the fresh raspberries and sliced almonds into the batter.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition (per serving)

  • Calories: 280
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Sugar: 18 g
  • Sodium: 280 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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