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–+ servings
a single slice of almond raspberry cake on a plate.

Almond Raspberry Cake

Brooke Homec
This almond raspberry cake is a buttery almond flavored cake topped with a raspberry compote and an almond crumble topping. It's incredible moist and full of so many wonderful flavors.
5 from 9 votes
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Prep Time 30 minutes
Cook Time 40 minutes
resting time 30 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10
Calories 394 kcal

Ingredients
 

Raspberry Compote

  • 2 cups (240 g) frozen or fresh raspberries
  • ¼ cup (55 g) brown sugar
  • 2 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Almond Cake

  • 1½ cups (210 g) all-purpose flour
  • ½ teaspoon (0.5 teaspoon) salt
  • 1½ teaspoon (1.5 teaspoon) baking powder
  • ½ cup (113.5 g) butter room temp
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs room temp
  • 1 teaspoon almond extract
  • 1½ teaspoon (1.5 teaspoon) vanilla extract
  • ⅔ cup (160 g) buttermilk room temp

Almond Crumble

  • ½ cup (110 g) brown sugar
  • ½ cup (62.5 g) all-purpose flour
  • pinch of salt
  • ⅓ cup (47.67 g) sliced almond chopped
  • ¼ cup (56.75 g) butter melted
  • 2 tablespoon turbinado sugar for sprinkling on top before baking
  • powdered sugar for sprinkling on top after cooling

Instructions
 

Raspberry Compote

  • Using a medium saucepan, add raspberries, brown sugar and lemon juice and cook over low-medium heat until everything comes together and the raspberries can become all mashed. Continually cook for about 10 minutes allowing the mixture to thicken.
  • In a small bowl mix together the cornstarch and water. Quickly mix this into the raspberry jam and allow to cook and thicken for 2-3 more minutes.
  • Pour into a bowl and allow to cool completely. You can put it in the fridge to rush the process if needed.

Almond Cake

  • Preheat your oven to 350. Spray a 9" spring form pan with cookie spray and line with parchment paper if you want, I like to for ease. Set aside.
  • In a medium size bowl whisk together the flour, salt and baking powder.
  • In a large mixing bowl, beat the butter and sugar until combined. Add both eggs and beat on medium-high for 3-4 minutes or until very light and fluffy. Add almond and vanilla extract and mix again.
  • Add half the flour mixture, followed by buttermilk, and then the rest of the flour, making sure to scrap the bowl. Try not to over mix once adding the flour. Set cake batter aside while you prepare the almond crumble.

Almond Crumble

  • In a small bowl mix the brown sugar, flour, pinch of salt and almonds. Pour in melted butter and stir until chunks start to form.
  • Pour cake batter into prepared springform pan. Top with raspberry compote. I like to pour mine into the center of the cake batter and then smooth it out towards the edges, leaving about an inch around the rim. Sprinkle the crumble all along the top and then the turbinado sugar on top of that.
  • Bake the cake for 40-50 minutes, or until there is no wiggle in the center of the cake. Allow to cool completely. Once cooled, sprinkle with powdered sugar, and serve with ice cream or whip cream if desired.

Notes

If you prefer you can use 1 ½ cups of store bought raspberry jam, or even with just fresh raspberries along the top.
This cake is also good with an almond drizzle made with ¾  cup powdered sugar, ½ teaspoon almond extract and 2-3 tablespoon milk, or enough to make it pourable.
Do not cut into the cake while it is still warm, or the raspberry compote will run.

Nutrition

Calories: 394kcalCarbohydrates: 56gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 326mgPotassium: 150mgFiber: 3gSugar: 33gVitamin A: 514IUVitamin C: 7mgCalcium: 95mgIron: 2mg
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