There’s nothing better than a homemade cake, and this Easy One Layer Raspberry Almond Cake is no exception. With its tender crumb, rich almond flavor, and bursts of juicy raspberries, this cake is perfect for any occasion
Combine dry ingredients: in a medium bowl, whisking together the all-purpose flour, almond flour, baking powder, and salt. Set aside. In a large bowl, cream the softened butter with the sugar for around 2 minutes, until light and fluffy.
Add eggs and extracts: Mix in the whole eggs one at a time, followed by the egg white, almond extract, and vanilla extract. Beat until combined. Gradually add the dry ingredients by incorporating the wet ingredients, and mixing until combined.
Gently fold 3/4 cup fresh raspberries into the batter, being careful not to crush them. Pour the batter into the prepared pan and spread evenly. Press the remaining 1/4 cup of fresh raspberries on top of the batter and then scatter the 1/3 cup sliced almonds over the surface.
Bake at 350°F for 35-40 minutes. Let the cake cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely.
Drizzle:
In a small bowl, whisk together powdered sugar and milk, adding the milk gradually until you reach your desired drizzle consistency. Once the cake has cooled, drizzle the mixture over the top for a sweet finishing touch.