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Almond Raspberry Swirl Cake

A delightful cake featuring nutty almond flavors, bright raspberry swirls, and a crunchy topping, perfect for potlucks or a sweet treat at home.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups almond flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
Wet Ingredients
  • 0.5 cups unsalted butter softened
  • 1 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoons vanilla extract
  • 0.5 teaspoons almond extract
  • 1 cups sour cream or plain yogurt
  • 0.5 cups raspberry jam seedless, if preferred
Toppings
  • Sliced almonds for topping
  • Granulated sugar for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Mixing
  1. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the vanilla extract and almond extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Assembly and Baking
  1. Pour half of the batter into the prepared cake pan.
  2. Drop spoonfuls of the raspberry jam over the batter and gently swirl with a knife.
  3. Top with the remaining batter and smooth the top.
  4. Sprinkle the sliced almonds and granulated sugar over the top of the cake.
  5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Slice it warm with vanilla bean ice cream or serve at room temperature with coffee. For a street-food twist, toast thick squares lightly.