Raspberry, Sumac, And Almond Pound Cake Recipe

Name: Raspberry, Sumac, And Almond Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup blanched almond flour, spooned and leveled; 1 1/2 cups unsalted butter (3 sticks), plus more for pan, softened; 3 cups granulated sugar; 6 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 3 1/2 cups cups all-purpose flour, spooned and leveled, plus more for pan; 4 teaspoons ground sumac; 1 teaspoon kosher salt; 3/4 cup plain, whole-milk yogurt; 2 cups fresh raspberries; 1/2 cup raspberry jam; 1 tablespoon water; 3/4 teaspoon ground sumac

Servings: persons

3/4 cup blanched almond flour, spooned and leveled
1 1/2 cups unsalted butter (3 sticks), plus more for pan, softened
3 cups granulated sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 1/2 cups cups all-purpose flour, spooned and leveled, plus more for pan
4 teaspoons ground sumac
1 teaspoon kosher salt
3/4 cup plain, whole-milk yogurt
2 cups fresh raspberries
1/2 cup raspberry jam
1 tablespoon water
3/4 teaspoon ground sumac

1
Preheat oven to 300u00b0. Lightly butter and flour a 10-inch bundt or tube pan; set aside.
2
Spread the almond flour in an even layer on a rimmed baking sheet. Bake at 300u00b0 until fragrant, 6-8 minutes, stirring after 4 minutes. Cool almond flour completely on pan.
3
Beat butter with an electric mixer at medium speed until pale and creamy, 4 to 7 minutes. Gradually add the sugar, 1 cup at a time, beating at medium speed until light and fluffy. With the mixer running, add the eggs, 1 at a time, mixing just until yolk disappears. Add the vanilla and almond extracts.
4
Whisk together the cooled almond flour, all-purpose flour, sumac, and salt in a medium mixing bowl. Add the flour mixture to the batter, alternating with the yogurt (beginning and ending with the flour), mixing at low speed until just combined. Fold in the raspberries by hand with a rubber spatula.
5
Transfer the batter to prepared pan and bake at 300u00b0 for 1 hour and 40 minutes, or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
6
While cake cools, prepare the glaze. Combine the raspberry jam and water in a small saucepan over medium-low heat. Cook, whisking, until the jam has melted and mixture is smooth. Whisk in the sumac. Let glaze stand 2-3 minutes. Spoon glaze over the cooled cake before serving.
7
After testing with both blanched and unblanched almond flour, we found blanched to be preferable in this recipe.

2080

kcal

Calories

109

Fat

245

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 cup blanched almond flour, spooned and leveled, 1 1/2 cups unsalted butter (3 sticks), plus more for pan, softened, 3 cups granulated sugar, 6 large eggs, at room temperature, and more.

Yes, Raspberry, Sumac, And Almond Pound 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.

That's it — enjoy your meal!

Raspberry, Sumac, And Almond Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions