Raspberry Cake

This incredible raspberry cake is soft and fluffy, and jam-packed with fresh raspberries in every bite.

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 209

Preheat oven to 350F and grease a 9" round ceramic or glass baking dish. Set aside.
In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
1 & 1/2 cups (190g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt
In a large bowl, whisk together the vegetable oil, buttermilk, sugar, egg, and extracts.
1/2 cup (120ml) vegetable oil, 1/2 cup buttermilk, 3/4 cup (150g) granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp almond extract
Add the dry ingredients to the wet ingredients and stir until just combined.
Gently fold in the raspberries. Transfer the batter to the prepared baking dish and sprinkle the sliced almonds on top.
1 & 1/2 cups (1/2 pint) raspberries, 1/4 cup sliced almonds
Bake for 40-45 minutes or until a toothpick inserted comes out clean.

Leftovers can be covered and stored in the fridge for up to 4 days.