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
Scale
- 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