Almond Raspberry Cake
An almond flavored cake with raspberry filling and vanilla frosting.
Servings: 12 slices
- 3/4 cup butter, softened
- 1 1/2 cup sugar
- 2 eggs + 2 egg whites
- 2 teaspoons almond extract
- 1 cup sour cream
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 1/2 cups flour
- 1/2 cup milk
- 1/3 cup raspberry jam
- 1/2 teaspoon almond extract
- 1 cup butter, softened
- 2 tablespoons milk
- 2 cup powdered sugar
- 1 teaspoon vanilla
- fresh berries and sliced almonds, for garnish, optional
Place butter and sugar in a mixing bowl and mix until light and fluffy, about 1-2 minutes.
Add eggs, egg whites, almond extract and sour cream and mix well. Add salt and baking powder and mix well.
Mix in flour and milk alternately, mixing just until combined.
Prepare two 9-inch cake pans by greasing or linin. Pour batter evenly between the pans. Bake at 350F for 30-35 minutes, until a toothpick inserted near the center comes out clean. Remove cakes from their pans, and let cool on a cooling rack.
Place all ingredients in a mixing bowl, and use a hand mixer to beat until smooth.
Spread raspberry filling on top of one layer of cake. Spread a small amount of frosting on the BOTTOM of the other layer of cake. Place frosted layer on top of the other layer.
Use remaining frosting to frost the top only, leaving sides of cake bare. Top with fresh berries and almond slices, if desired.