Imagine a dessert that combines the rich, nutty flavor of almonds with the bright, tangy burst of fresh raspberries - a heavenly creation that transforms an ordinary afternoon into a gourmet experience. This Almond Raspberry Sheet Cake is not just a dessert; it's a culinary masterpiece that promises to elevate your baking skills and impress everyone at your table. Whether you're a seasoned baker or a curious novice, this recipe is about to become your new go-to crowd-pleaser that looks sophisticated but is surprisingly simple to make!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking sheet or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine the all-purpose flour and almond flour. Whisk together until well blended.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Mix in the almond extract until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the fresh raspberries using a spatula. Take care not to crush the raspberries too much to keep some whole for texture.
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar if desired, or serve it plain to highlight the flavors of the almond and raspberries.
- Slice the cake into 12 equal pieces and serve. Enjoy your delicious Almond Raspberry Sheet Cake!
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature before starting. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining flour and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Raspberry Placement: When folding in raspberries, be gentle to keep some whole for beautiful bursts of flavor and color throughout the cake.
- Pan Preparation: Use parchment paper for easy cake removal and clean slicing.
- Toothpick Test: Always check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
- Cooling is Key: Allow the cake to cool completely before cutting to maintain its structure and prevent crumbling.
- Optional Enhancements: Consider adding a light dusting of powdered sugar or a drizzle of vanilla glaze for extra decadence.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 60mg
