Скачать или смотреть Glazed Raspberry Almond Cake (Easy Recipe!)

This moist and fluffy raspberry almond cake uses just 12 simple ingredients! This almond raspberry cake can be made with fresh or frozen raspberries, so you can enjoy it all year long.

RECIPE (Printable with Notes and Tips): https://thecookiedoughdiaries.com/ras...

INGREDIENTS:
Raspberry Almond Cake
-⅓ cup (70 g) butter, softened (regular or dairy free)
-¾ cup (150 g) granulated sugar
-½ teaspoon vanilla extract
-½ teaspoon almond extract
-1 egg
-1⅔ (208 g) cup all-purpose flour
-1¼ teaspoon baking powder
-½ teaspoon salt
-¾ cup (187 ml) milk (regular or dairy free)
-1½ cup raspberries, divided (fresh or frozen)
-½ cup (54 g) sliced almonds

Almond Glaze
-2 Tablespoons butter, melted (regular or dairy free)
-½ cup (60 g) powdered sugar
-2 Tablespoons milk of choice (regular or dairy free)
-¼ teaspoon almond extract

INSTRUCTIONS:
1. Preheat the oven to 350°Fahrenheit/175°Celsius. Spray a 9-inch springform pan or a 9-inch pie plate with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.
2. In a small bowl, combine flour, baking powder, and salt and set aside.
3. In the bowl of a standing mixer or handheld mixer, beat butter and sugar until combined. Add in the eggs, vanilla extract, and almond extract.
4. Slowly alternate adding in milk and dry ingredients, scraping the sides of the bowl between additions if needed.
5. Roughly chop ½ cup of the raspberries and gently fold them into the batter until just combined.
6. Pour the cake batter into the springform pan, then layer the remaining 1 cup of whole raspberries evenly on top. Try to avoid any raspberries touching the edges of the pan (they will likely overcook and overbrown if you don’t).
7. Sprinkle the sliced almonds on top and gently press them into the batter.
8. Bake for 28-40 minutes. A toothpick inserted into the cake should come out clean. Let the cake cool in the pan for at least 20-30 minutes.
9. While the cake cools, make the almond glaze.
10. Combine powdered sugar, melted butter, milk, and almond extract in a small bowl and whisk together until smooth. Once the cake has completely cooled, drizzle the glaze over top.

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