Buttermilk Raspberry Almond Cake

I can’t believe summer is almost over. It seems like it just started. Well, it pretty much just started here in Vancouver, since it rains about 300 days of the year.. I kid you not.

But now I’ll have to start waking up early, going to school, and basically be glued to my books until Christmas. Fun times are coming soon.

Speaking of books, I only payed $115 for my books this year. Actually, book. Singular. The others I had already. You see, my brother is also a huge nerd (loving sibling shout out <3) and took most of the courses I am taking when he was at university.

So this is what my load is going to look like: I will be taking 6 courses, 1 of which is a graduate class, I will be running 3(!) workshops for a class of around 25 first year calculus students, and be marking their quizzes, I will be tutoring some students because I have been for so long, and I don’t want to give up on them, AND I will be working at my current job (even though it IS just at a grocery store.)

So, as a little disclaimer, I may not have much time to be making food. I’ll have too much on my plate. Truly. No pun intended.

And soI’m making the most of the summer the best way I know how: I am going camping. Yet again. Because I need to get the most of this fleeting sunshine. It’s already starting to get cold!

Now I made my boyfriend’s favorite cake (this Buttermilk Raspberry Almond Cake) to de-stress him. You see, he is doing research with a professor during the summer, and he is getting really into it. He was stressing about trying to finish writing everything up before the summer is over, but now, they are going to publish it, so he can work on it during the school year. So, in conclusion, I’m anticipating not seeing him at all until this year is over.

So come on September. Bring it. I’m ready for you.

Buttermilk Raspberry Almond Cake Ingredients

Only simple ingredients are required to make this Raspberry Buttermilk Cake recipe. All you need is:

• fresh raspberries
• brown sugar
• all purpose flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• unsalted butter
• vanilla extract
• egg
• slivered almonds (also called flaked almonds)
• powdered sugar
• milk

Equipment

• small bowl
• large bowl
• 9 inch pan (either cake pan or springform pan)
• wire rack
• wooden pick (like a toothpick)

Tips

Storage: ​store this almond raspberry cake in an airtight container for up to 5 days. You can also cover the cake in plastic wrap if you don’t have a container big enough.

Serve with a dollop of something decadent. ​Because this cake is only lightly sweetened, I love serving it with a scoop of vanilla ice cream or whipped cream.

Do not overmix! ​If you want a tender crumb to this cake, make sure to mix this cake until just combined. For best results, use a rubber spatula rather than an electric mixer so that you can control the speed.

Variations

Enhance the raspberry and almond flavor. Want more of a raspberry taste? Only use sweet raspberries, then swirl in some raspberry jam. You can even add some raspberry filling by mixing together tart raspberries and sugar. If you want more of the almond flavor, add a dash of almond extract to the cake batter.

Swap out the berries. This cake is so versatile, any fresh berries would work in place of the raspberries!

More Delicious Cake Recipes

Do you like this Buttermilk Raspberry Almond Cake? Then you will love these moist cake recipes:

• White Wedding Cake with White Buttercream 
• Apple Pound Cake
• Pecan Sour Cream Coffee Cake
• Fresh Cherry Coffee Cake with Cream Cheese Frosting

And if you try this Buttermilk Raspberry Almond Cake recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Buttermilk Raspberry Almond Cake

Easy Buttermilk Raspberry Almond Cake recipe. This simple dessert idea goes great with coffee, and makes a nice sweet snack.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Ingredients

Cake

• 1 cup fresh raspberries
• 3 Tbsp brown sugar
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 cup baking soda
• 1 pinch salt
• 1/2 cup buttermilk
• 2 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 large egg
• 1/4 cup slivered almonds

Glaze

• 1/4 cup Confectioners sugar
• 1 tsp milk
• 1/4 tsp vanilla extract

Instructions

• Preheat the oven to 350˚F. Lightly spray a 9 inch round pan and set aside.
• In a small bowl, combine the raspberries and the brown sugar. Set aside.
• In a large bowl, combine the flour, white sugar, baking powder, baking soda and salt.  Add the buttermilk, butter, vanilla and egg. Mix until fully incorporated.
• Pour batter into the prepared cake pan. Top with the raspberries, then sprinkle the slivered almonds on top.
• Bake for 40 minutes, or until a toothpick inserted comes out clean. Let cool on wire rack.
• Combine the confectioners sugar, milk and vanilla extract until well mixed. Drizzle over cake.

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