Raspberry Almond Buttermilk Cake

Raspberry Almond Buttermilk Cake

Raspberry Almond Buttermilk Cake might be just the dessert you are searching for. This recipe serves 1 and costs $4.08 per serving. One portion of this dish contains about 33g of protein, 71g of fat, and a total of 1213 calories. Head to the store and pick up egg, butter, almond extract, and a few other things to make it today. 2 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 71%, this dish is good. If you like this recipe, take a look at these similar recipes: Raspberry Buttermilk Cake, Raspberry Buttermilk Cake, and Buttermilk Peach-Almond Cake.

Ingredients

You need the ingredients below to cook it

  • pastry flour

    pastry flour

    whole wheat pastry flour

    120 grams

  • baking powder

    baking powder

    baking powder

    0.5 teaspoons

  • baking soda

    baking soda

    baking soda

    0.5 teaspoons

  • salt

    salt

    salt

    0.25 teaspoons

  • butter

    butter

    butter, softened

    0.5 sticks

  • sugar

    sugar

    cup sugar+ 2 more

    0.667 Tbsps

  • vanilla extract

    vanilla extract

    vanilla extract

    0.5 teaspoons

  • almond extract

    almond extract

    almond extract

    0.5 teaspoons

  • egg

    egg

    egg, beaten

    1 item

  • buttermilk

    buttermilk

    buttermilk

    120 milliliters

  • frozen/fresh raspberries

    frozen/fresh raspberries

    frozen/fresh raspberries

    120 grams

  • blanched almond slivers

    blanched almond slivers

    blanched almond slivers

    27 grams

  • adapted from smitten kitchen

    adapted from smitten kitchen

    Adapted from Smitten Kitchen

    1 serving

  • adapted from smitten kitchen

    adapted from smitten kitchen

    Adapted from Smitten Kitchen

    1 serving

Instructions

Let's follow the instructions for cooking it

Preheat the oven to 400F and place a rack in the middle. Grease a round 8 or 9 cake pan and keep aside. Sift the flour, baking soda, baking powder and salt. In a bowl, beat together the butter and sugar with a hand mixer till its all fluffy. Add the egg, beat it in and then the vanilla and almond extract and beat just once more. Now mix in the buttermilk and the flour mix alternately to this, starting and ending with the flour mix. Mix with a spatula until just about combined. Add the almond slivers as well and mix once more. Now spoon the batter to the greased pan and spread it evenly. Layer the batter evenly with the raspberries and sprinkle the sugar on top. Bake for 25 mins or so until a knife when inserted comes out clean. Cool in the pan for a few minutes and invert on to a cooling rack. Slice and enjoy with your tea!