Ingredients for Raspberry Almond Buttermilk Cake
- All Purpose Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar (⅔ cup + 1 ½ tablespoons)
- Pure Vanilla Extract
- ½ teaspoon almond extract
- Lemon Zest
- 1 large egg
- 1 cup buttermilk
- Fresh Raspberry
- Sliced Almonds
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How to Make Raspberry Almond Buttermilk Cake
- Preheat oven to 400°F (200°C) with rack in the middle.
- Grease and flour a 9-inch round cake pan.
- Whisk together 1 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and ⅔ cup granulated sugar using an electric mixer on medium-high speed until light and fluffy. Beat in 1 teaspoon vanilla extract, ½ teaspoon almond extract, and the zest of 1 lemon.
- Beat in 1 large egg until well combined.
- Reduce mixer speed to low. Gradually add the dry ingredients in three additions, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared cake pan and spread evenly.
- Evenly distribute 1 cup fresh raspberries over the batter. Sprinkle with the remaining 1 ½ tablespoons granulated sugar and ½ cup sliced almonds.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
165g
Fat
40g
Carbs
22g
