This Raspberry Almond Tea Cake is a delightful treat that comes together effortlessly. You’ll love how simple it is to bake this moist, fruity cake, perfect for a cozy afternoon or a sweet breakfast. This one bowl cake recipe is a true time-saver.
Key Ingredients & Substitutions:
- All-Purpose Flour: Use a gluten-free all-purpose blend if you prefer.
- Granulated Sugar: Coconut sugar works as a less refined alternative.
- Baking Powder: Essential for a light texture.
- Salt: Balances the sweetness.
- Eggs: Act as a binder; a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for a vegan option, though the texture may vary slightly.
- Milk: Any plant-based milk (almond, oat) works wonderfully.
- Vegetable Oil: Melted unsalted butter is a good substitute.
- Vanilla Extract: Enhances flavor.
- Almond Extract: Provides that signature almond taste; omit if you dislike it.
- Fresh or Frozen Raspberries: Blueberries or blackberries can be used instead.
- Sliced Almonds: Optional, but add a lovely crunch.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup fresh or frozen raspberries
- ¼ cup sliced almonds (optional, for topping)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 8 slices
- Calories per serving: Approximately 280 calories
- Tools Needed: 8×8 inch baking pan, large mixing bowl, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. This ensures your beautiful one bowl cake doesn’t stick.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Add Wet Ingredients
Create a well in the center of your dry ingredients. Pour in the eggs, milk, vegetable oil, vanilla extract, and almond extract. This is the beauty of a one bowl cake recipe!
4. Mix Until Just Combined
Gently whisk the wet and dry ingredients together until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
5. Fold in Raspberries
Carefully fold in the fresh or frozen raspberries. You want them distributed throughout the batter without crushing them too much.
6. Pour and Top
Pour the batter into your prepared baking pan and spread it evenly. If using, sprinkle the sliced almonds over the top of the cake.
7. Bake Your Tea Cake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Variation Ideas:
- Add a lemon zest to the batter for a brighter flavor.
- Swirl in a tablespoon of raspberry jam before baking for an extra burst of fruitiness.
- Dust with powdered sugar before serving for a simple, elegant finish.
- Add a ¼ cup of shredded coconut to the batter.
Storage Instructions:
Store your Raspberry Almond Tea Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Reheat individual slices briefly in the microwave for a warm, fresh taste.
Frequently Asked Questions (FAQ):
Can I use frozen raspberries?
Yes, you can use frozen raspberries directly from the freezer; do not thaw them first.
Why is it called a “tea cake”?
Tea cakes are typically simpler, less ornate cakes, often served with tea or coffee.
Can I make this in a different size pan?
You can use a 9-inch round pan, but adjust baking time; it may bake a bit faster.
Is this recipe suitable for beginners?
Absolutely! This is a classic one bowl cake recipe, making it incredibly easy for anyone to bake.
Can I omit the almond extract?
Yes, if you don’t like almond flavor, simply leave it out.
How do I prevent raspberries from sinking?
Toss frozen raspberries lightly with 1 teaspoon of flour before folding them into the batter.