This simple one-layer Raspberry Almond Cake features a moist almond-flavored crumb made with almond flour, swirls of raspberry jam and almond frangipane, fresh raspberries pressed into the top, and a scattering of sliced almonds. It’s quick to make and can be in and out of the oven in under an hour.
Why this Recipe Works
Top reasons to make this cake:
- No fancy decorating required — the cake looks beautiful as-is.
- Perfect for tea, coffee, brunch, or an elegant dessert.
- Easy and fast: the batter comes together quickly and the bake time is under an hour.
This version was developed to create a sturdy but tender cake that can support the frangipane, jam, and fresh raspberries without becoming soggy. Using a combination of butter, sour cream, almond flour, and a modest amount of all-purpose flour yields a cake that is flavorful, moist, and tender. The jam and frangipane give a Bakewell-tart–like character, while the fresh raspberries add bright, fruity contrast.
Ingredient Notes
- Almond flour: Use finely ground almond flour for a moist, nutty texture. Almond flour appears in both the cake and the frangipane.
- All-purpose flour: A small amount keeps the cake from being overly dense while still allowing a tender crumb.
- Leavening: Baking powder and a touch of baking soda provide lift and good texture.
- Butter: Use unsalted or salted butter at room temperature for best flavor and richness.
- Sour cream: Adds moisture and tenderness; full-fat plain Greek yogurt works as a substitute.
- Almond and vanilla extracts: A combination of both enhances the almond profile and rounds out the flavors.
- Raspberry jam and fresh raspberries: Jam is swirled into the batter for concentrated fruit flavor; fresh raspberries add brightness and texture.
- Sliced almonds: Sprinkled on top for crunch and a classic almond finish.
How to Make This Recipe
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides well.
- Make the frangipane: In a small bowl, combine the frangipane ingredients (butter, almond flour, sugar, egg white, pinch of salt, and almond extract). Beat until smooth, about 1–2 minutes. Transfer to a piping bag or a small resealable bag and set aside.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, cream the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the eggs, sour cream, vanilla, and almond extract on low until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix on low until just combined. Scrape the bowl with a rubber spatula and avoid overmixing.
- Assemble and swirl: Spread the cake batter evenly in the prepared pan. Pipe a thick spiral of frangipane across the top of the batter, then pipe the raspberry jam in a spiral just inside the frangipane. Use a knife or toothpick to gently swirl the two into the batter for a marbled effect.
- Top with fruit and almonds: Wash and thoroughly dry fresh raspberries. Scatter them across the surface of the batter — they will sink slightly while baking. Sprinkle sliced almonds over the top.
- Bake and cool: Bake for 40–45 minutes, until the cake is set. The frangipane layer may still have a gentle wobble while the cake itself is done. Cool completely, run a knife around the pan edge, then remove the springform ring. Dust with powdered sugar if desired and serve with whipped cream or extra raspberries.
Frequently Asked Questions (FAQs)
Frangipane is a baked almond cream made from ground almonds, butter, sugar, and eggs; it becomes light and tender when baked and is used as a filling. Marzipan is a sweeter, pliable almond-sugar dough used for shaping and covering confections. Almond paste is similar to marzipan but typically contains a higher proportion of almonds and less sugar, giving it a coarser texture and making it better suited for fillings.
How do you keep raspberries from getting soggy in cake?
Use fresh raspberries rather than frozen. Frozen berries release more water as they thaw and can make pockets of sogginess in the cake.
Can I use frozen raspberries?
Yes, but expect more bleeding and extra moisture. Frozen berries may require a few extra minutes of bake time because they lower the batter temperature.
Can I use a different pan?
A 9-inch round or square cake pan works fine; line and grease the pan well for easy removal. A springform is convenient for presentation.
Can I make this cake ahead?
Yes. Once cooled, cover tightly with plastic wrap and store at room temperature for 4–5 days, or freeze wrapped in plastic for longer storage.
Expert Tips
- Weigh ingredients: Weigh flour and almond flour for consistency. A scale reduces the chance of overpacking dry ingredients.
- Use fresh raspberries: They hold their shape and release less liquid than frozen.
- Try other fruits: Blueberries, blackberries, cherries (pitted), or halved apricots also work well. Strawberries can be juicier and may become soft during baking.
- Watch bake time: Overbaking dries the cake. The frangipane may wobble slightly while the cake is done — rely on the cake’s overall set texture rather than the frangipane alone.
Storage Tips
Room temperature: Store cooled cake tightly wrapped or under a cake dome for 4–5 days at room temperature.
Freezer: Wrap the whole cake in two layers of plastic wrap and place in a hard container to prevent crushing, or wrap individual slices for convenient single-serve thawing. Use within three months and bring to room temperature before serving.
Raspberry Almond Cake — Recipe Summary
Prep time: 10 minutes • Cook time: 45 minutes • Total time: 55 minutes • Servings: 12 slices • Calories: 388 kcal
Ingredients
Almond Frangipane
- 2 1/2 tablespoons butter, room temperature (37 g)
- 1/2 cup almond flour (60 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg white
- Pinch of salt
- 1 teaspoon almond extract
Cake
- 1 cup all-purpose flour, spooned and leveled (130 g)
- 1/2 cup almond flour (60 g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature (118 g)
- 3/4 cup granulated sugar (150 g)
- 2 large eggs
- 1/2 cup sour cream (120 g)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Topping
- 1/2 cup raspberry jam (160 g)
- 1 cup fresh raspberries (130 g)
- 1/4 cup sliced almonds (21 g)
- Powdered sugar, optional for garnish
Instructions
- Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan.
- Make frangipane: beat frangipane ingredients until smooth and set aside.
- Whisk dry cake ingredients together and set aside.
- Cream butter and sugar until light and fluffy, 2–3 minutes. Add eggs, sour cream, vanilla, and almond extract; mix until smooth.
- Fold in dry ingredients until just combined. Spread batter in the prepared pan.
- Pipe frangipane and jam in spirals on top of the batter and gently swirl. Arrange fresh raspberries across the surface and sprinkle with sliced almonds.
- Bake 40–45 minutes until set. Cool completely, loosen pan edge, remove ring, and dust with powdered sugar if desired.
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