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raspberry-almond-cake-recipe

Raspberry Almond Cake

A delightful cake with the tartness of raspberries and the nuttiness of almonds.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup All-purpose flour
  • 1 cup Sugar
  • ½ cup Butter softened
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Milk
  • 1 cup Raspberries fresh or frozen
  • ½ cup Almonds sliced

Instructions 

  1. Preheat oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Combine flour and baking powder, add to the creamed mixture alternately with milk. Mix until just blended.
  5. Fold in raspberries and almonds. Pour batter into prepared pan.
  6. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Almond, Cake, Raspberry
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