Almond Raspberry Swirl Cake
A delightful blend of soft, sweet cake with a raspberry twist, perfect for dessert or a light snack.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened for moisture and richness
- 1 cup granulated sugar provides sweetness
- 4 large eggs binds ingredients and adds structure
- 1 teaspoon almond extract adds a nutty flavor
- 1 teaspoon vanilla extract enhances overall flavor
- 2 cups all-purpose flour gives structure
- 2 teaspoons baking powder leavening agent for rise
- 1/2 teaspoon salt balances sweetness
- 1 cup fresh raspberries or raspberry jam adds fruity flavor and moisture
Instructions
Preparation
- Preheat your oven and grease your cake pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Incorporate almond and vanilla extracts into the batter.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Fold in fresh raspberries or raspberry jam.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Bake in the preheated oven until golden and a toothpick comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Notes
Store leftovers in an airtight container for up to three days. Freezing is an option for longer storage.