Raspberry & Almond Buttermilk Cake

I am still recovering from my hip fracture and following surgery so I am not able to work on new recipes. Fortunately, I had completed a number of new recipes in reserve, that just require posting on the blog. The next few weeks will entail lots of couch surfing, PT, and overall recovery.

When it comes to berries, raspberries are my favorite. Unfortunately, their growing season is relatively short. When I can pick fresh, local raspberries, I do so as soon as I see that the raspberry farms are open. The tart yet sweet flavor of freshly picked raspberries for me is addictive, and the combination of almonds and raspberries works really well in any baked goods.

I constantly say that I do not consider myself a baker as it is one aspect of cooking that I do not really enjoy. Having said that, though, I do seem to bake an awful lot for someone who doesn’t enjoy baking! When I do bake, it has to be easy to do and not require many fussy steps.

I prefer to bake rustic nut or fruit-based cakes, quick breads, or cookies. This easy cake is a perfect example of the type of baking I like. The cake is quick to assemble and combines ground almonds with fresh, ripe raspberries. The cake is moist and full of flavor, and a small slice is the perfect ending to any meal.

You can serve this cake on its own with a small glass of sweet wine or a cup of coffee or dress it up with a dollop of whipped cream. The choice is yours!

Buon Appetito!
Deborah Mele 

Raspberry, Almond & Buttermilk Cake

Raspberry, Almond & Buttermilk Cake

Yield: 10
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A moist tea cake combining raspberries and almonds.


  • 1/2 Cup Unsalted Butter, At Room Temperature
  • 2/3 Cup Granulated Sugar
  • 2 Large Eggs At Room Temperature
  • 1 Cup Plus 1 Tablespoon All-purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 3/4 Cup Blanched Almond Flour
  • 1/2 Cup Buttermilk
  • 1/2 Teaspoon Almond Extract
  • 1/2 Pound Fresh Raspberries, Rinsed


  • Powdered Sugar


  1. Preheat oven to 350 degrees F.
  2. Spray a 9-i ch springform pan with baking spray.
  3. In a medium sized bowl, using an electric hand mixer, beat the butter and sugar together at medium speed until light and fluffy, about 5 minutes.
  4. Turn the speed to low, and add the eggs, one at a time beating until well mixed.
  5. Beat in the almond extract.
  6. In another bowl, whisk together the 1 cup flour, baking powder, almond flour, and salt.
  7. Add half the flour mixture to the butter mixture along with half the buttermilk and beat on low just until mixed.
  8. Add the remains flour and buttermilk and mix.
  9. In another bowl toss three-quarters of the raspberries with the remaining tablespoon of flour.
  10. Fold these berries into the batter.
  11. Pour the batter into the prepared springform pan, then arrange the remaining berries on top.
  12. Bake until the top is golden brown and a cake tester or toothpick inserted into the center comes out cleanly, about 30 to 35 minutes.
  13. Cool 10 minutes, then remove from the pan.
  14. Cool completely, dust with powdered sugar, slice and enjoy.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 218mgCarbohydrates: 31gFiber: 3gSugar: 27gProtein: 4g

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