This Almond Raspberry Loaf Cake is a delightful addition to your collection of berry cake recipes. You’ll love how simple it is to prepare this tender, flavorful cake bursting with fresh raspberries and a hint of almond. It’s perfect for breakfast, a snack, or dessert.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend if preferred.
- Granulated sugar: Brown sugar can be used for a deeper molasses flavor.
- Unsalted butter: Margarine or a plant-based butter substitute works well.
- Eggs: For an egg-free version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Almond extract: Vanilla extract can be substituted for a different flavor profile.
- Fresh raspberries: Frozen raspberries work too, just don’t thaw them first.
- Almond slices: Omit if you have a nut allergy, or use a sprinkle of powdered sugar instead.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup buttermilk (or ½ cup milk + ½ tbsp lemon juice, let sit 5 mins)
- 1 cup fresh raspberries
- ¼ cup sliced almonds (optional, for topping)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8 slices
- Calories per serving: Approximately 320 kcal
- Tools Needed: Loaf pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Loaf Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your almond raspberry loaf cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This step helps distribute the leavening agents evenly throughout your berry cake recipes.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer or whisk, cream together the softened butter and granulated sugar until light and fluffy. This creates a good base for your tender loaf.
4. Add Eggs and Extract
Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract. Make sure everything is fully incorporated for a smooth batter.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough berry cake.
6. Fold in Raspberries
Gently fold in the fresh raspberries. Be careful not to crush them too much, as you want pockets of juicy fruit in your almond raspberry loaf cake.
7. Bake the Loaf Cake
Pour the batter into your prepared loaf pan. If using, sprinkle the sliced almonds on top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Serve
Let the loaf cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before slicing and serving. Enjoy your delicious berry cake!
Variation Ideas:
- Lemon-Raspberry: Add 1 tablespoon of lemon zest to the batter for a bright citrus kick.
- Chocolate Chip: Fold in ½ cup of white or dark chocolate chips along with the raspberries.
- Streusel Topping: Combine ¼ cup flour, 2 tablespoons sugar, and 2 tablespoons cold butter for a crumbly topping.
- Glaze It: Whisk together 1 cup powdered sugar with 2-3 tablespoons milk and ½ teaspoon almond extract for a simple glaze.
Storage Instructions:
Store your almond raspberry loaf cake at room temperature in an airtight container for up to 3 days. You can also refrigerate it for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent them from bleeding too much color.
Why did my loaf cake sink in the middle?
This can happen from opening the oven door too early, overmixing the batter, or if your oven temperature is inaccurate. Ensure your oven is fully preheated.
How do I know when the loaf cake is done?
Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your almond raspberry loaf cake is ready.
Can I make this into muffins instead?
Yes, you can! Divide the batter into a 12-cup muffin tin and bake for 20-25 minutes. This is a great alternative for berry cake recipes.
Is this recipe suitable for those with nut allergies?
No, this recipe contains almonds. You can omit the sliced almonds, but the almond extract would still be present. For a nut-free version, substitute vanilla extract.
What kind of loaf pan is best?
A standard 9×5 inch metal loaf pan works best for even baking. Glass pans can also be used but may require a slight adjustment in baking time.