Raspberry Almond Breakfast Cake Recipe Easy and Delicious

There’s something magical about waking up to the smell of freshly baked cake, isn’t there? This Raspberry Almond Breakfast Cake is the perfect way to start your day. With its sweet and nutty flavors, moist texture, and bursts of juicy raspberries, it feels indulgent but is simple enough to whip up even on a lazy weekend morning. Whether you’re looking for a treat to pair with your coffee or a centerpiece for brunch, this recipe has you covered.

Plus, the combination of raspberries and almonds isn’t just delicious—it’s downright irresistible. I’ll walk you through every step to ensure your breakfast cake turns out beautifully. Trust me, this recipe is about to become a new favorite!

The Story Behind Raspberry Almond Breakfast Cake

Let’s talk about how this recipe came to life. It’s inspired by classic European almond cakes, which often feature a rich, nutty base and subtle sweetness. I wanted to take that traditional idea and give it a fresh twist by adding vibrant raspberries for a pop of color and tangy flavor.

My first memory of this cake was during a long weekend at my grandmother’s house. She loved baking with berries from her garden, and almonds were her go-to ingredient for adding warmth and depth to desserts. I’ve adapted her method over the years, tweaking the ratios and experimenting with different fruits, but this raspberry almond combination always takes me back to those cozy mornings at her table.

Since raspberries are often in season during the summer, this cake has become a celebration of sunny days and garden harvests. It’s versatile enough for any time of year, though—frozen raspberries work just as well if fresh ones aren’t available. Whether you’re baking for a special occasion or just treating yourself, this cake feels like a little slice of joy.

Ingredients: What Makes This Cake Special

Let’s dive into the details of the ingredients—you’ll want to know why each one is important and how to choose the best options for your cake.

• Raspberries: Fresh raspberries are ideal for their juicy texture and tangy flavor, but frozen raspberries work if fresh ones aren’t available. Just don’t thaw them before adding to the batter—they’ll hold their shape better.
• Almond Flour: Using almond flour gives this cake a nutty richness and keeps it wonderfully moist. If you don’t have almond flour, you can grind blanched almonds in a food processor to make your own.
• All-Purpose Flour: Balances the texture of the cake so it’s not too dense. For a gluten-free option, you can substitute with a 1-to-1 gluten-free flour blend.
• Granulated Sugar: Sweetens the cake without overpowering the other flavors. You can swap it for coconut sugar if you prefer a less processed option.
• Butter: Room-temperature unsalted butter adds richness and helps create a tender crumb. If you’re dairy-free, you can use a plant-based butter substitute.
• Eggs: Eggs provide structure and lift to the cake. For a vegan alternative, you could try flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
• Vanilla Extract: Enhances the overall flavor and pairs beautifully with almonds and raspberries.
• Almond Extract: A little goes a long way here—it’s the secret to intensifying the almond flavor in the cake.
• Baking Powder: Helps the cake rise and keeps it light and fluffy.
• Salt: Brings out the sweetness and balances the flavors.

Pro Tip: When buying raspberries, look for plump, bright berries without mushy spots. And for almond flour, opt for a fine, blanched variety for the best texture.

Equipment Needed

You don’t need fancy tools to make this Raspberry Almond Breakfast Cake, but a few key items will help ensure success.

• 9-inch Round Cake Pan: This size works perfectly for even baking. If you don’t have one, a square pan of similar size will work too.
• Mixing Bowls: At least two—one for dry ingredients and one for wet.
• Electric Mixer: A handheld or stand mixer makes creaming the butter and sugar easier. If you don’t have one, a sturdy whisk will do the trick.
• Rubber Spatula: Great for folding in raspberries without crushing them.
• Parchment Paper: Helps prevent sticking and makes cleanup a breeze.

If you’re working on a budget, you can often find affordable cake pans and mixers at thrift shops or online resale sites. Just make sure your pan is non-stick or grease it well before baking!

Preparation Method

Ready to bake? Follow these steps for a foolproof Raspberry Almond Breakfast Cake:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 cup (120g) almond flour, 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large mixing bowl, beat 1/2 cup (115g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy—about 2-3 minutes.
4. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Gently fold in 1 cup (150g) fresh raspberries using a rubber spatula, being careful not to crush them.
7. Pour the batter into the prepared pan and smooth the top. Arrange a few extra raspberries over the surface for a decorative touch.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Don’t skip the cooling step—it helps the cake set and makes it easier to slice without crumbling.

Cooking Tips & Techniques

A few tips to make your Raspberry Almond Breakfast Cake absolutely perfect:

• Room Temperature Ingredients: Let your butter and eggs sit out for about 30 minutes before starting. It makes mixing smoother and ensures even baking.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid a tough texture.
• Prevent Sinking Raspberries: Toss your raspberries in a little flour before folding them into the batter. This helps keep them evenly distributed.
• Check Early: Ovens vary, so start checking your cake around the 30-minute mark. Overbaking can dry out the cake.
• Cool Completely: It’s tempting to dive in right away, but letting the cake cool ensures the flavors fully develop.

Variations & Adaptations

Here are some fun ways to make this recipe your own:

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free 1-to-1 blend.
• Berry Swap: Try blueberries, blackberries, or even diced strawberries for a different flavor profile.
• Citrus Twist: Add 1 teaspoon of orange or lemon zest to the batter for a bright, zesty note.
• Vegan Version: Use flax eggs and plant-based butter, and increase the almond flour slightly to maintain a moist texture.
• Nut-Free Adaptation: Skip the almond flour and almond extract, and use an equal amount of all-purpose flour instead.

Personally, I love adding a drizzle of honey or a sprinkle of powdered sugar on top for a little extra sweetness!

Serving & Storage Suggestions

This cake is best served slightly warm or at room temperature. Here’s how to enjoy and store it:

• Serving: Pair with a cup of coffee, tea, or even a glass of milk. For a special brunch, serve alongside scrambled eggs and fresh fruit.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Warm slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes.

Fun fact: The flavors deepen after a day, making this cake even better as leftovers!

Nutritional Information & Benefits

Here’s a quick snapshot of the nutritional profile for one slice (based on 8 slices):

• Calories: Approximately 250
• Protein: 5g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 3g

The raspberries provide antioxidants and vitamin C, while almond flour adds healthy fats and protein. This cake is a great option for a balanced treat that feels indulgent without being over-the-top.

Conclusion

This Raspberry Almond Breakfast Cake is everything you could want in a morning treat—sweet, nutty, and bursting with fruity goodness. It’s easy to customize, perfect for sharing, and just plain delicious. Whether you’re baking for family, friends, or yourself, this recipe is bound to become a staple in your kitchen.

I’d love to hear how yours turns out! Drop a comment below with your thoughts or any tweaks you made. And if you loved this recipe, don’t forget to share it with your fellow foodies. Happy baking!

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work just as well! Don’t thaw them before adding to the batter—they’ll hold their shape better.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free 1-to-1 baking blend for the best results.

How do I prevent the raspberries from sinking?

Toss the raspberries in a little flour before folding them into the batter. This keeps them evenly distributed.

Can I make this cake ahead of time?

Yes, you can bake it a day in advance. Store it in an airtight container, and the flavors will deepen overnight.

What’s the best way to reheat leftovers?

Warm slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes for a freshly baked feel.

Print