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Almond Raspberry Swirl Cake

A delightful cake with almond and raspberry flavors, perfect for any dessert occasion. Topped with crunchy sliced almonds, this cake is a treat for both the eyes and the palate.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American, European
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups almond flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
Wet Ingredients
  • 0.5 cups unsalted butter (softened)
  • 1 cups granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoons vanilla extract
  • 0.5 teaspoons almond extract
  • 1 cups sour cream (or plain yogurt)
Filling and Topping
  • 0.5 cups raspberry jam (seedless, if preferred)
  • sliced almonds for topping
  • granulated sugar for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Baking
  1. Pour half of the batter into the prepared cake pan. Drop spoonfuls of the raspberry jam over the batter and gently swirl with a knife.
  2. Top with the remaining batter and smooth the top. Sprinkle the sliced almonds and granulated sugar over the top of the cake.
  3. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve slices warm or at room temperature with a crisp espresso or fizzy elderflower soda. For best flavor, store covered at room temperature for up to 2 days or in the fridge for up to 5 days.