Raspberry Almond Cake

Ingredients

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Eggs

2 large

Almond extract

1 teaspoon

All-purpose flour

1 1/2 cups

Baking powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Milk

1/2 cup

Fresh raspberries

1 cup

Sliced almonds

1/2 cup, toasted

Powdered sugar

for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the almond extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
5. Gently fold in the fresh raspberries and toasted sliced almonds with a spatula, being careful not to break the raspberries.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, dust the top of the cake with powdered sugar for a beautiful finish.
10. Slice the cake and serve it warm or at room temperature. Enjoy the delightful flavors!