I can’t believe summer is almost over. It seems like it just started. Well, it pretty much just started here in Vancouver, since it rains about 300 days of the year.. I kid you not.
But now I’ll have to start waking up early, going to school, and basically be glued to my books until Christmas. Fun times are coming soon.
Speaking of books, I only payed $115 for my books this year. Actually, book. Singular. The others I had already. You see, my brother is also a huge nerd (loving sibling shout out <3) and took most of the courses I am taking when he was at university.
So this is what my load is going to look like: I will be taking 6 courses, 1 of which is a graduate class, I will be running 3(!) workshops for a class of around 25 first year calculus students, and be marking their quizzes, I will be tutoring some students because I have been for so long, and I don’t want to give up on them, AND I will be working at my current job (even though it IS just at a grocery store.)
So, as a little disclaimer, I may not have much time to be making food. I’ll have too much on my plate. Truly. No pun intended.
And soI’m making the most of the summer the best way I know how: I am going camping. Yet again. Because I need to get the most of this fleeting sunshine. It’s already starting to get cold!
Now I made my boyfriend’s favorite cake (this Buttermilk Raspberry Almond Cake) to de-stress him. You see, he is doing research with a professor during the summer, and he is getting really into it. He was stressing about trying to finish writing everything up before the summer is over, but now, they are going to publish it, so he can work on it during the school year. So, in conclusion, I’m anticipating not seeing him at all until this year is over.
So come on September. Bring it. I’m ready for you.
Buttermilk Raspberry Almond Cake Ingredients
Only simple ingredients are required to make this Raspberry Buttermilk Cake recipe. All you need is:
- fresh raspberries
- brown sugar
- all purpose flour
- white sugar
- baking powder
- baking soda
- salt
- buttermilk
- unsalted butter
- vanilla extract
- egg
- slivered almonds (also called flaked almonds)
- powdered sugar
- milk
Equipment
- small bowl
- large bowl
- 9 inch pan (either cake pan or springform pan)
- wire rack
- wooden pick (like a toothpick)
Tips
Storage: store this almond raspberry cake in an airtight container for up to 5 days. You can also cover the cake in plastic wrap if you don’t have a container big enough.
Serve with a dollop of something decadent. Because this cake is only lightly sweetened, I love serving it with a scoop of vanilla ice cream or whipped cream.
Do not overmix! If you want a tender crumb to this cake, make sure to mix this cake until just combined. For best results, use a rubber spatula rather than an electric mixer so that you can control the speed.
Variations
Enhance the raspberry and almond flavor. Want more of a raspberry taste? Only use sweet raspberries, then swirl in some raspberry jam. You can even add some raspberry filling by mixing together tart raspberries and sugar. If you want more of the almond flavor, add a dash of almond extract to the cake batter.
Swap out the berries. This cake is so versatile, any fresh berries would work in place of the raspberries!
More Delicious Cake Recipes
Do you like this Buttermilk Raspberry Almond Cake? Then you will love these moist cake recipes:
- White Wedding Cake with White Buttercream
- Apple Pound Cake
- Pecan Sour Cream Coffee Cake
- Fresh Cherry Coffee Cake with Cream Cheese Frosting
And if you try this Buttermilk Raspberry Almond Cake recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Buttermilk Raspberry Almond Cake
Ingredients
Cake
- 1 cup fresh raspberries
- 3 Tbsp brown sugar
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 cup baking soda
- 1 pinch salt
- 1/2 cup buttermilk
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup slivered almonds
Glaze
- 1/4 cup Confectioners sugar
- 1 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350˚F. Lightly spray a 9 inch round pan and set aside.
- In a small bowl, combine the raspberries and the brown sugar. Set aside.
- In a large bowl, combine the flour, white sugar, baking powder, baking soda and salt. Add the buttermilk, butter, vanilla and egg. Mix until fully incorporated.
- Pour batter into the prepared cake pan. Top with the raspberries, then sprinkle the slivered almonds on top.
- Bake for 40 minutes, or until a toothpick inserted comes out clean. Let cool on wire rack.
- Combine the confectioners sugar, milk and vanilla extract until well mixed. Drizzle over cake.
Pin for Later
love how gorgeous this cake is! looks like you're going to have a super busy school year, but you are almost to the end! yay! 🙂 i can't believe it rains that much there. go out and enjoy the sun… have fun camping!
Your cake looks great. Enjoy camping and do what you need to do.
Great looking cake, and kudos on keeping the book costs down!
You`re going to be very busy, aren`t you! At least you can look back and savor this delicious looking cake!
Mmm, this looks amazeballs. The fresh raspberries have me salivating! And I'm so with you on summer almost being gone and the fact that we haven't had much of a summer in the first place. All it's seemed to do this year is rain, rain, and more rain.
-Lisa.
Sweet 2 Eat Baking
Looks really great! Pairing raspberries and almond I haven't tried yet.
Your raspberry cake looks great. You sound like you have a busy semester ahead! I remember those days in college, it was a crazy but fun time.
I know for sure this cakes is superb delicious! Because it has almond, buttermilk and raspberry in it….what could I ask for. Well, study is important but do eat healthy daily too even if you have no time for baking!
This looks delicious. I love the almond and raspberry combination. I am your newest follower. Thanks for stopping by Posed Perfection for a visit today and for leaving me a sweet comment about the Sunny Seed Cookies. I hope you'll experiment with them in your baking. They add a sweet nuttiness that is divine! I'd love for you to visit again soon and maybe even follow me back. Have a great week!
Blessings,
Nici
This cake looks so fresh & delicious! Great combo ! 🙂
delicious and tempting 🙂
This looks delicious and pretty ! Great combo in this cake !
We still have to endure the stifling hot weather over here ! tsk tsk 😀 Good for making ice cream though ! lol
Enjoy your camping !
Busy semesters must be made easier with your stunning baking creations to eat after my friend 😀
Cheers
Choc Chip Uru
Good luck in school! I hated the cost of books, it was so depressing. The cake looks delicious though 🙂
Isn't it amazing how quickly time flies? I also can't believe summer is almost over. This is a great cake, though, to help remember summer and anticipate fall. I have to say you really have a busy schedule this school year. We all love reading your blog, but realize you have other things going on in life, too, so don't feel bad if you can't post quite as often as you'd like. Good luck in school!
Hi Cathleen! Good luck with school! It sounds like you'll be busy but I'm sure you'll do great 🙂 And this cake looks gorgeous and mouthwatering!
Oh my! That looks absolutely delectable! Love the colours…
Looks absolutely delicious! Great recipe! Kisses!
Whoa you are going to have a crazy year ahead of you! But I know you can do it. 🙂 This cake sounds absolutely delicious!
this cake is definitely a great way to prepare you for the craziness ahead 🙂
you got so much to do!hope this cake that you made for your boyfriend doesnt only destress him but also yourself! i love buttermilk in cakes, they always contribute to great texture.
What a pretty tart and I do love raspberries. 300 days of rain – that would do me in. And I thought we got a lot of rain here in the mountains. Yikes.
Sam
I absolutely love almond cakes and this cake looks especially delicious with the addition of raspberries! Can’t wait to try this soon!
Yay! Let me know if you give it a go!
The combination of almonds and raspberries are a big win! Thanks for sharing this delicious recipe.
So glad you liked it! 🙂
I am loving the sound of this Easy Buttermilk Raspberry Almond Cake. It will be a perfect addition to a Sunday brunch.
Definitely agree! Thanks Kathleen!
Really lovely cake, not overly sweet which I love and simple ingredients. It turned out moist, and lasted well in the fridge for us (not for long as we ate it but a few days).
Haha, it doesn’t last long in my house either!
Better than store-bought and so much more wholesome! Loving these!
Yay! That makes me so happy to hear 🙂
This cake recipe looks so delicious and yummy! It was perfectly baked which makes the texture so enticing and tempting! Thanks for sharing this wonderful cake recipe, I’ll definitely make this for the whole family! Loved it!
So glad you liked it!
Oh my goodness, this cake is so delicious, and seeing this makes my mouth watering.
Yum!
It’s one of my favourites 🙂
This cake was delicious! Add the almonds was a great addition, tasted more like fall! Thanks for the share!
I am so glad you liked it!