Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I baked this Raspberry Almond Loaf Cake. It was a rainy Saturday afternoon, and the house smelled like toasted almonds and fresh berries. I was experimenting with combining sweet and nutty flavors, and the result was beyond what I had imagined. Since that day, this loaf cake has become my go-to treat for cozy weekends, tea parties, or just when I need a little sweet comfort. Every slice reminds me of laughter-filled mornings with friends and the joy of sharing something homemade.
Over the years, I’ve tweaked this Raspberry Almond Loaf Cake recipe to perfection. Its soft, buttery crumb, dotted with juicy raspberries, and the delicate almond aroma make it irresistible. I can’t help but make it whenever I want to bring a little sunshine into my kitchen. Whether you’re a seasoned baker or just starting, this loaf cake is incredibly forgiving and full of heartwarming flavor.
Why I Love Making This Recipe
There’s something magical about the combination of tart raspberries and the subtle, nutty richness of almonds. Each bite feels indulgent but not overwhelming. I love that this recipe is simple, yet it feels like a treat you’d find in a charming bakery. The best part? It’s perfect for sharing. I often bake it for my friends or bring it along to family gatherings. The aroma alone sparks smiles before anyone even tastes it.
Baking this Raspberry Almond Loaf Cake also reminds me why I fell in love with cooking in the first place. It’s a process that engages all the senses the feel of the batter, the sight of fresh berries folded in, the smell of almonds toasting in the oven. Cooking becomes storytelling, and this loaf cake is a story of warmth, love, and togetherness.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to create this loaf cake that’s bursting with flavor:
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) caster sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 200g (1 2/3 cups) plain flour
- 100g (1 cup) ground almonds
- 1 ½ tsp baking powder
- ½ tsp salt
- 150g fresh raspberries
- 50g flaked almonds, for topping
- 2 tbsp almond liqueur or milk (optional, for brushing)
Little Kitchen Secrets:
- Use room temperature eggs and butter for a smoother, more tender crumb.
- Gently fold in raspberries to avoid breaking them and turning the batter pink.
- Toast the flaked almonds lightly before adding them on top it enhances the nutty aroma.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F). Grease and line a 9×5-inch loaf tin with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Take care not to overmix.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared loaf tin and smooth the top. Sprinkle the flaked almonds evenly over the batter.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Optional: Brush the top with almond liqueur or milk while warm for extra flavor.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love serving this Raspberry Almond Loaf Cake slightly warm with a cup of tea or coffee. Sometimes I slice it thin for breakfast or brunch, and other times I serve thick slices with a dollop of whipped cream for dessert. The tart raspberries and nutty almonds make it versatile it’s equally perfect for a casual afternoon snack or a centerpiece on a dessert table.
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days, but bring it to room temperature before serving to enjoy the soft crumb.
- This cake freezes beautifully. Wrap in cling film and foil, then freeze for up to 2 months. Defrost overnight at room temperature.
- Reheat slices in a warm oven for 5–7 minutes or microwave for 20–30 seconds for that fresh-baked feeling.
100-Word Short Version
My Raspberry Almond Loaf Cake is a simple, cozy treat perfect for any occasion. Soft, buttery cake is studded with fresh raspberries and topped with toasted flaked almonds for extra crunch. Cream butter and sugar, beat in eggs and vanilla, fold in flour, ground almonds, and gently incorporate raspberries. Bake at 180°C (350°F) for 50–60 minutes until golden and fragrant. Brush with almond milk or liqueur if desired. Serve warm or at room temperature with tea or coffee. Keeps 3–5 days at room temperature or refrigerated, and it freezes well. Perfect for sharing and making memories!
Recipe Card Section
⏱️ Time
Prep: 15 min | Cook: 55 min | Total: 1 hr 10 min
🛒 Ingredients <ul> <li>200g unsalted butter, softened</li> <li>200g caster sugar</li> <li>4 large eggs, room temperature</li> <li>1 tsp pure vanilla extract</li> <li>200g plain flour</li> <li>100g ground almonds</li> <li>1 ½ tsp baking powder</li> <li>½ tsp salt</li> <li>150g fresh raspberries</li> <li>50g flaked almonds, for topping</li> <li>2 tbsp almond liqueur or milk (optional)</li> </ul>
👩‍🍳 Instructions <ol> <li>Preheat oven to 180°C (350°F). Grease and line a 9×5-inch loaf tin.</li> <li>Cream butter and sugar until light and fluffy.</li> <li>Beat in eggs one at a time, then vanilla extract.</li> <li>Whisk flour, ground almonds, baking powder, and salt in a separate bowl.</li> <li>Fold dry ingredients into wet mixture gently.</li> <li>Gently fold in raspberries.</li> <li>Pour into loaf tin, smooth top, sprinkle flaked almonds.</li> <li>Bake 50–60 min until a skewer comes out clean.</li> <li>Optional: Brush top with almond liqueur or milk while warm.</li> <li>Cool 10 min in tin, then transfer to wire rack.</li> </ol>
đź“ť Notes
- Use room temperature butter and eggs for a tender crumb.
- Fold raspberries gently to avoid crushing.
- Toast flaked almonds lightly for extra aroma.
- Cake keeps 3–5 days, freezes well.
🍽️ Nutrition (per slice, approx.)
Serving size: 1 slice 🍰
Calories: 320 kcal
Sugar: 22g
Sodium: 80mg
Fat: 20g
Saturated fat: 10g
Unsaturated fat: 8g
Trans fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 80mg
Raspberry Almond Loaf Cake
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hr 10 min
- Yield: 1 loaf (10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My Raspberry Almond Loaf Cake is a soft, buttery loaf filled with juicy fresh raspberries and topped with toasted almonds. Perfect for cozy afternoons, brunch, or sharing with friends and family. This recipe is easy to follow, forgiving, and guaranteed to fill your home with warmth and delicious aromas.
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 200g plain flour
- 100g ground almonds
- 1 ½ tsp baking powder
- ½ tsp salt
- 150g fresh raspberries
- 50g flaked almonds, for topping
- 2 tbsp almond liqueur or milk (optional)
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 9×5-inch loaf tin.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- Whisk flour, ground almonds, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture gently.
- Gently fold in raspberries.
- Pour into loaf tin, smooth top, sprinkle flaked almonds.
- Bake 50–60 min until a skewer comes out clean.
- Optional: Brush top with almond liqueur or milk while warm.
- Cool 10 min in tin, then transfer to wire rack.
Notes
Use room temperature butter and eggs for a tender crumb. Fold raspberries gently to avoid crushing. Toast flaked almonds lightly for extra aroma. Cake keeps 3–5 days at room temperature, freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Conclusion
Baking this Raspberry Almond Loaf Cake always fills my home with warmth and joy. Every bite is a reminder of why I love cooking it’s about creating memories, sharing love, and enjoying simple pleasures. I hope this recipe becomes a favorite in your kitchen as it has in mine. Remember, the best recipes aren’t just about taste — they’re about the stories and moments you share with the people you love. So bake, slice, and savor every morsel!