Wake up to the delightful aroma of fresh raspberries and toasted almonds wafting through your kitchen with this irresistible Raspberry Almond Breakfast Cake! Perfectly fluffy and bursting with flavor, this cake is not just a treat for your taste buds but also a feast for the eyes. With its vibrant colors and enticing textures, it’s bound to impress your family and friends. Whether you’re hosting a brunch or simply indulging in a sweet morning moment, this cake is the perfect companion. Ready to elevate your breakfast game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Whisk together until well blended and set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, slice and serve. This Raspberry Almond Breakfast Cake is delicious on its own or served with a dollop of whipped cream or yogurt.
Tips
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries. If you can’t find them, frozen ones can work, but make sure to thaw and drain excess moisture before using.
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better incorporation, leading to a lighter and fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Add a Twist: For an extra layer of flavor, consider adding a teaspoon of almond extract to the batter for a more pronounced almond taste.
- Serving Suggestions: This cake is delightful on its own, but you can elevate it further by serving it with a dollop of whipped cream or a scoop of yogurt for a refreshing touch.
- Storage: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze slices for a quick breakfast treat later!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg