Blackberry Almond Cake

Ingredients

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Eggs

3 large

Vanilla extract

1 teaspoon

Milk

1/2 cup

All-purpose flour

1 cup

Almond flour

1/2 cup

Baking powder

1 teaspoon

Salt

1/4 teaspoon

Fresh blackberries

1 cup, gently washed

Sliced almonds

1/4 cup

Powdered sugar

for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
3. In a large bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer at medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
6. Gently fold in the fresh blackberries, being careful not to break them.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Sprinkle the sliced almonds evenly over the top of the batter for added crunch.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Before serving, dust the top with powdered sugar for a lovely finishing touch.