Raspberry Rosemary Almond Cake
Delightfully different, this snacking cake is full of tart raspberries and crunchy almonds!
Servings 9
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup finely ground almonds
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon fresh rosemary chopped
- 1/2 cup butter room temperature
- 1 cup granulated white sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract or vanilla paste
- 1 cup sour cream
- 2 cups raspberries
- 1/2 cup sliced almonds
- 1/4 cup course turbinado sugar
Instructions
- Preheat oven to 350F. Grease a 10 inch springform cake pan with baking spray.
- In a large bowl, whisk together flour, almond flour, baking powder, salt, and rosemary.
- Using a mixer, beat together butter and sugar until fluffy and well combined, about 2-3 minutes. Add eggs one at a time, and beat until combined. Beat in vanilla extract or paste and sour cream and continue to mix until smooth. Add flour mixture, about 1/2 cup at a time, until combined.
- Using a spoon or rubber spatula, carefully fold in about 1 1/2 cup raspberries into the batter.
- Spoon mixture into prepared cake pan and smooth the top with a rubber spatula until the batter is evenly distributed. Place remaining 1/2 cup raspberries evenly over the batter, and press them lightly so they halfway sink into the batter. Sprinkle sliced almonds evenly over the cake, and then sprinkle the turbinado sugar over the cake.
- Bake for 70-75 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Let cool on a cooling rack and enjoy!