This Raspberry-Almond Snack Cake is a delicious treat. It’s great for everything from breakfast to snack to dessert.
What I like about it is that it’s packable. This is not a fragile coffee cake. Encase this in plastic wrap or stick it in a sandwich bag, and it’s a dense homemade treat-to-go.
This is also a good cake to bake, cool, slice up, and freeze some for later. It keeps for weeks like that, and is fast to thaw later on.
Bready or Not Original: Raspberry-Almond Snack Cake
This Raspberry-Almond Snack Cake is soft yet sturdy enough to wrap and bring in a lunch bag. It’s great for everything from breakfast to snack to dessert.
Equipment
- 9×9 pan
- aluminum foil
- nonstick spray
- food scale
Ingredients
Cake
- 300 grams frozen raspberries
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 3/4 cups white sugar
- 3 large eggs room temperature
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 cup corn starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup milk or half & half
- 1/2 cup Greek vanilla yogurt or sour cream
Topping
- 2 Tablespoons turbinado sugar
- 1/4 cup sliced almonds
Instructions
- Preheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.
- Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.
- In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.
- In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.
- Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.
- Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.
- Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.
- Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.
- Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.
