Fill the kitchen with the scrumptious aroma of Raspberry-Almond Cake. Raspberry-Almond Cake is made extra rich and moist with sour cream.
What You Need
Original recipe yields 12 servings
1 cup flour
1/4 cup granulated sugar
1 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter, melted
1 cup raspberries
2 Tbsp. brown sugar
1/3 cup PLANTERS Sliced Almonds
1/2 cup powdered sugar
2 tsp. milk, divided
1/4 tsp. almond extract
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Let's Make It
Heat oven to 350ºF.
Mix first 4 ingredients in large bowl. Whisk egg, sour cream and butter in another bowl until blended. Add to flour mixture. Stir just until moistened. (Batter will be lumpy.)
Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray. Sprinkle with berries and brown sugar. Top with tablespoonfuls of remaining batter. Sprinkle with nuts.
Bake 30 to 35 min. or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool 20 min.
Mix powdered sugar, 1 tsp. milk and extract. Add remaining milk, 1/2 tsp. at a time, until glaze is thin enough to drizzle. Drizzle over cake. Serve warm or at room temperature.
Savor a serving of this indulgent special-occasion dessert that is perfect for your next brunch. One cake makes enough for 12 people.
Prepare using blueberries instead of raspberries.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.