Almond Raspberry Swirl Cake
The Almond Raspberry Swirl Cake is a delightful treat that combines the nutty flavor of almond with the sweet tartness of raspberry jam. This cake is not only beautiful to look at with its lovely swirls, but it also delivers a soft and moist texture with every bite. Whether you’re celebrating a special occasion or just want a sweet snack, this cake is sure to please everyone.
Why Make This Recipe
You might ask why you should make Almond Raspberry Swirl Cake. First, it’s a unique combination of flavors that you won’t find in every bakery. The almond provides richness while the raspberry adds a refreshing contrast. Second, the cake is straightforward to make, even for those who are new to baking. Lastly, it looks impressive, making it perfect for gatherings or when you want to treat yourself and others.
How to Make Almond Raspberry Swirl Cake
Making Almond Raspberry Swirl Cake involves simple steps that lead to a delicious dessert. Follow the recipe below for your own homemade version of this lovely cake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sour cream (or plain yogurt)
- 1/2 cup raspberry jam (seedless, if preferred)
- Sliced almonds (for topping)
- Granulated sugar (for topping)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- 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.
- Top with the remaining batter and smooth the top. Sprinkle the sliced almonds and granulated sugar over the top of the cake.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Serve Almond Raspberry Swirl Cake
To serve your Almond Raspberry Swirl Cake, slice it into wedges and place them on a dessert plate. You can enjoy it plain or with a dusting of powdered sugar on top. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.
How to Store Almond Raspberry Swirl Cake
To store the Almond Raspberry Swirl Cake, place it in an airtight container. It can be kept at room temperature for up to 2 days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to let it come back to room temperature before serving to enjoy the best flavor.
Tips to Make Almond Raspberry Swirl Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Use high-quality raspberry jam for the best flavor.
- Don’t overmix the batter. Mix until just combined to ensure a light cake.
- Adjust the number of almonds on top according to your taste.
Variation
You can customize this cake by adding chocolate chips or chopped fresh raspberries to the batter for added flavor. If you prefer different fruit, you can try using strawberry or blueberry jam instead of raspberry.
FAQs
1. Can I use frozen raspberries instead of jam?
Yes, you can use frozen raspberries, but be sure to thaw and drain them first to avoid too much moisture in the batter.
2. Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two ahead of time and store it in an airtight container until you’re ready to serve.
3. Can I freeze Almond Raspberry Swirl Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to 3 months.
