Raspberry Almond Buttermilk Cake Recipe

Name: Raspberry Almond Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 tablespoons butter, softened; 2/3 cup sugar; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon almond extract; 1/2 teaspoon lemon zest, finely grated; 1 large egg; 1/2 cup buttermilk, well-shaken; 1 cup fresh raspberry; 1 1/2 tablespoons sugar; 1/4 cup sliced almonds

Servings: persons

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon lemon zest, finely grated
1 large egg
1/2 cup buttermilk, well-shaken
1 cup fresh raspberry
1 1/2 tablespoons sugar
1/4 cup sliced almonds

1
Preheat oven to 400u00b0F with rack in middle. Butter and flour a 9-inch round cake pan.
2
Whisk together flour, baking powder, baking soda, and salt and set aside.
3
In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla & almond extract and the zest. Add egg and beat well.
4
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar and sliced almonds.
5
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Raspberry Almond Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Buttermilk Cake

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