Raspberry & Almond Buttermilk Cake

I'm still recovering from my hip fracture and surgery, so I'm not able to work on any new recipes. Luckily, I've completed a number of new backup recipes that just need to be posted on the blog. The next few weeks will involve a lot of couch surfing, PT, and general recovery.

When it comes to berries, raspberries are my favorite. Unfortunately, their growing season is relatively short. When I can pick fresh local raspberries, I do so as soon as I see the raspberry fields open. The tart yet sweet flavor of freshly picked raspberries is addictive to me, and the combination of almonds and raspberries really works well in any baked good.

I always say that I don't consider myself a baker, because it's an aspect of cooking that I don't really enjoy. That said, it seems like I cook a lot for someone who doesn't like to cook! When I cook, it has to be easy to do and not require a lot of complicated steps.

I prefer to make rustic cakes with nuts or fruit, quick breads or cookies. This easy cake is a perfect example of the type of baking I enjoy. The cake is quick to assemble and combines chopped almonds with fresh, ripe raspberries. The cake is moist and full of flavor, and a small slice is the perfect end to any meal.

You can serve this cake alone with a small glass of sweet wine or a cup of coffee or garnish it with a dollop of whipped cream. The choice is yours!

Enjoy your meal!
Deborah Apples


  • 1/2 cup unsalted butter, at room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs at room temperature

  • 1 cup plus 1 tablespoon all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup blanched almond flour

  • 1/2 cup buttermilk

  • 1/2 teaspoon almond extract

  • 1/2 pound fresh raspberries, rinsed



  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch springform pan with baking spray.
  3. In a medium bowl, using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
  4. Reduce the speed to low and add the eggs, one at a time, beating until well combined.
  5. Add the almond extract.
  6. In another bowl, whisk together 1 cup flour, baking powder, almond meal, and salt.
  7. Add half of the flour mixture to the butter mixture along with half of the buttermilk and beat on low speed until well combined.
  8. Add the remaining flour and buttermilk and mix.
  9. In another bowl, mix three-quarters of the raspberries with the remaining tablespoon of flour.
  10. Incorporate the berries into the mixture.
  11. Pour the batter into the prepared springform pan, then arrange the remaining berries on the surface.
  12. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 30-35 minutes.
  13. Allow to cool for 10 minutes, then remove from pan.
  14. Allow to cool completely, sprinkle with icing sugar, cut into slices and enjoy.

Nutritional information:

Product: 10

Portions: 1

Amount per serving:

Calories: 263Totally fat: 15gSaturated fats: 6gTrans Fats: 0gUnsaturated fats: 7 gCholesterol: 62mgSodium: 218mgCarbohydrates: 31gFiber: 3 gSugar: 27gProtein: 4 g

Have you made this recipe?

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