Description
A soft and moist breakfast cake with raspberries and almonds, perfect for a morning treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk all-purpose flour, almond flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Gently fold in raspberries.
- Pour batter into the pan and sprinkle sliced almonds on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool before slicing.
Notes
- Use frozen raspberries if fresh ones are unavailable.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg