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