-
1
Preheat oven to 325u00b0F (160u00b0C).
-
2
Butter and flour a 9- x 13-inch baking pan.
-
3
Roughly chop the almonds.
-
4
Set aside.
-
5
In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed.
-
6
In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended.
-
7
Slowly beat this mixture into the creamed butter.
-
8
Don't be alarmed if the butter separates somewhat.
-
9
It will come together when you stir in the dry ingredients.
-
10
In another bowl, combine the flour, baking powder, baking soda and salt, and mix well.
-
11
Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk.
-
12
Mix until just combined.
-
13
Add the raspberries and stir gently to incorporate without smashing the fruit.
-
14
Transfer the batter to the prepared pan, evening it out to the edges.
-
15
Top with the chopped almonds.
-
16
Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
-
17
Remove from the oven and cool completely before serving.
-
18
The cake also makes a delicious dessert.
-
19
You can substitute other berries, such as blueberries or blackberries, for the raspberries.
