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Almond Raspberry Swirl Cake

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A beautiful, moist cake with the delicate flavor of almonds and vibrant swirls of raspberry throughout. This elegant dessert combines the nuttiness of almond with the bright, tangy notes of raspberry for a perfect balance of flavors.

Ingredients

Scale

For the Raspberry Swirl:

  • 2 cups fresh or frozen raspberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Almond Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup sliced almonds, plus 2 tablespoons for topping

For the Almond Glaze:

 

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/4 teaspoon almond extract
  • Pinch of salt

Instructions

  1. Prepare the Raspberry Swirl: In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and release their juices, about 5 minutes. In a small bowl, combine cornstarch and water to create a slurry, then stir into the raspberry mixture. Continue cooking, stirring constantly, until thickened, about 1-2 minutes. Remove from heat and strain through a fine-mesh sieve to remove seeds if desired. Let cool completely.
  2. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  5. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extracts.
  6. Combine Wet and Dry Ingredients: In a small bowl, whisk together the milk and sour cream. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture (beginning and ending with the dry ingredients). Mix just until incorporated after each addition. Fold in 1/2 cup sliced almonds.
  7. Create the Swirl Effect: Spoon half of the batter into the prepared bundt pan. Add dollops of raspberry puree on top (use about half the puree). Use a knife to gently swirl the raspberry mixture into the batter. Spoon the remaining batter over the top, add the remaining raspberry puree in dollops, and swirl again.
  8. Add Topping and Bake: Sprinkle the remaining 2 tablespoons of sliced almonds on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. Make the Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, almond extract, and salt until smooth. Add more milk if needed to reach a pourable consistency. Drizzle the glaze over the cooled cake.

Serving Suggestions:

 

Serve slices with fresh raspberries and a dollop of whipped cream. For a more indulgent dessert, add a scoop of vanilla ice cream. This cake is perfect for brunch, afternoon tea, or as an elegant finale to a dinner party.

Notes

Pro Tips:

  • For the best flavor, toast the sliced almonds before adding them to the batter (spread on a baking sheet and bake at 350°F for 5-7 minutes).
  • The cake can be made a day ahead, as the flavors actually improve after resting for a day.
  • If using frozen raspberries, there’s no need to thaw them before making the puree.
  • For a stronger almond flavor, substitute 1/2 cup of the all-purpose flour with almond flour.
  • Make sure the bundt pan is very well greased and floured to prevent sticking.

Common Mistakes to Avoid:

  • Overmixing the batter, which can result in a tough cake.
  • Not cooling the raspberry puree completely before adding it to the batter, which can affect the cake’s texture.
  • Opening the oven door too early during baking, which can cause the cake to sink.
  • Not allowing the cake to cool in the pan for at least 15 minutes, which can cause it to break.
  • Adding too much raspberry puree, which can make the cake soggy.

Storage Instructions:

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap individual slices or the whole cake (unglazed) tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw at room temperature and add the glaze before serving.

 

Enjoy your Almond Raspberry Swirl Cake!

Find it online: https://bakesbliss.com/almond-raspberry-swirl-cake/