Raspberry Almond Buttermilk Cake
Raspberry Almond Buttermilk Cake might be just the dessert you are searching for. This recipe makes 1 servings with 1213 calories, 33g of protein, and 71g of fat each. For $4.08 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. 2 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of frozen/fresh raspberries, vanillan extract, blanched almond slivers, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a not so awesome spoonacular score of 21%. Similar recipes are Raspberry Buttermilk Cake, Raspberry Buttermilk Cake, and Almond Buttermilk Cake With Cherries.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter, softened
2/3 tablespoon cup sugar+ 2 more
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg, beaten
1/2 cup buttermilk
1 cup frozen/fresh raspberries
1/4 cup blanched almond slivers
Adapted from Smitten Kitchen
Equipment:
cake form
oven
hand mixer
bowl
spatula
frying pan
wire rack
knife
Cooking instruction summary:
Preheat the oven to 400F and place a rack in the middle. Grease a round 8 or 9 cake pan and keep aside. Sift the flour, baking soda, baking powder and salt. In a bowl, beat together the butter and sugar with a hand mixer till its all fluffy. Add the egg, beat it in and then the vanilla and almond extract and beat just once more. Now mix in the buttermilk and the flour mix alternately to this, starting and ending with the flour mix. Mix with a spatula until just about combined. Add the almond slivers as well and mix once more. Now spoon the batter to the greased pan and spread it evenly. Layer the batter evenly with the raspberries and sprinkle the sugar on top. Bake for 25 mins or so until a knife when inserted comes out clean. Cool in the pan for a few minutes and invert on to a cooling rack. Slice and enjoy with your tea!
Step by step:
1. Preheat the oven to 400F and place a rack in the middle. Grease a round 8 or 9 cake pan and keep aside. Sift the flour, baking soda, baking powder and salt.
2. In a bowl, beat together the butter and sugar with a hand mixer till its all fluffy.
3. Add the egg, beat it in and then the vanilla and almond extract and beat just once more. Now mix in the buttermilk and the flour mix alternately to this, starting and ending with the flour mix.
4. Mix with a spatula until just about combined.
5. Add the almond slivers as well and mix once more.
6. Now spoon the batter to the greased pan and spread it evenly.
7. Layer the batter evenly with the raspberries and sprinkle the sugar on top.
8. Bake for 25 mins or so until a knife when inserted comes out clean. Cool in the pan for a few minutes and invert on to a cooling rack. Slice and enjoy with your tea!
Nutrition Information:
covered percent of daily need
