Raspberry Almond Coffee Cake Simple and Delicious Treat

Ingredients

• 1 cup all-purpose flour
• 0.5 cup almond flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 0.5 cup buttermilk
• 1 cup fresh raspberries
• 0.25 cup sliced almonds
• 1 cup powdered sugar (for dusting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and almond extract.
5. Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Gently fold in the raspberries to the batter, taking care not to break them up too much.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Sprinkle the sliced almonds over the top of the batter for added crunch and flavor.
9. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once cooled, dust the top with powdered sugar for an elegant finish.