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Raspberry Almond Breakfast Cake

Raspberry Almond Breakfast Cake
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This Raspberry Almond Breakfast Cake is a sweet and nutty treat with bursts of juicy raspberries, perfect for breakfast or brunch. It’s easy to make and feels indulgent yet simple enough for any morning.

Ingredients

Scale
  • 1 cup (120g) almond flour
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup (150g) fresh raspberries
  • Extra raspberries for decoration (optional)

Instructions

  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 almond flour, all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Gently fold in 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 decoration.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room-temperature ingredients and toss raspberries in a little flour to prevent sinking. Let the cake cool completely before slicing for the best texture.

Nutrition

Keywords: raspberry almond cake, breakfast cake, almond flour cake, raspberry dessert, brunch recipe

Find it online: https://berriesrecipes.com/raspberry-almond-breakfast-cake-recipe-easy-and-delicious/