Raspberry Almond Snack Cake
from https://inquiringchef.com/

This easy, no-mixer-needed, moist almond cake is dotted with raspberries. Raspberry Almond Snack Cake is lightly sweet – great for dessert but fits right in at brunch. Few things say summer like a berry-filled dessert, and this incredibly simple almond cake is filled with tart and sweet raspberries. It’s one of those cakes that is even better a day or two after baking and needs nothing more than a dusting of powdered sugar as a topping.

Note: Natural vs Blanched Almond Flour: Almond flour comes in both natural and blanched varieties. Blanched almond flour comes from almonds that have had the skins removed and is a white color throughout with a more subtle almond flavor. Natural almond flour comes from almonds that were ground with their skins on and has a more nutty, rich almond flavor. Either type of almond flour will work well with this cake.

Use different berries – The author says, "Full disclosure, this cake is best with raspberries. They are just soft enough to melt into the cake and offer a tart flavor to balance the sweetness of the cake. But, now that I’ve made that case, you really could use any type of berry here."

Ice cream / whipped cream – Serve the cake on its own or it is great with vanilla ice cream or fresh whipped cream. She also has a picture where she simply dusts it with confectioner's sugar.

1 stick Unsalted Butter (1 stick butter = 1/2 cup)
1 cup All-Purpose Flour (1 cup flour = 125g)
3/4 cup Super-Fine Almond Flour (see note)
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 cup White Sugar (1 cup white sugar = 200g)
2 large Eggs
1 teaspoon Almond Extract
1 pint Fresh Raspberries
Powdered Sugar, for dusting (optional)

Preheat oven to 350°F / 177°C.

In a medium mixing bowl, melt the butter (portion for the cake) in the microwave. Set aside and allow it to cool slightly.

Line a 9-inch round pan with a round of parchment paper and then spray it with nonstick cooking spray. (Note: I know it’s a bit of a hassle to cut out a parchment paper round, but berries have a tendency to stick, so you’ll be glad you did it here.)

In a small mixing bowl, whisk together all-purpose flour, almond flour, baking soda, and baking powder. Set aside.

To the bowl with the melted butter, add sugar, eggs, and almond extract. Whisk well until pale and foamy.

Pour dry ingredients over wet ingredients and gently stir everything until just combined.

Pour batter into prepared cake pan. Tap the pan firmly on the counter to help the batter spread out into any even layer.

Scatter raspberries over top of the cake. (Resist the urge to press them in at all – they will naturally sink to different levels as the cake bakes.)

Bake until cake starts to pull away from the edges of the pan and the center is just set, 34 to 38 minutes.

Let cake cool for 10 to 15 minutes in the pan. (Note: The cake will sink slightly in the middle as it cools. This is what gives it a rich, tender-chewy texture.)

Run a knife around the edges to help it release before slicing it or transferring it to a serving plate. If you'd like, dust it lightly with powdered sugar right before serving.

Can be stored at room temperature or in the refrigerator for up to 3 days.

Servings: 12