Mixed Berry Almond Cake
This Mixed Berry Almond Cake is a delightful fusion of nutty richness and fresh, juicy flavors, making it the perfect centerpiece for any gathering or a cozy afternoon treat. Made with a blend of all-purpose flour and fine almond flour, this cake boasts a tender crumb infused with buttery goodness and a hint of vanilla. Packed with vibrant mixed berries—like blueberries, raspberries, and strawberries—and topped with crunchy sliced almonds, every bite is a balance of sweetness and texture. This easy-to-follow recipe requires just 20 minutes of prep time and yields a golden, bakery-worthy dessert dusted with powdered sugar for an elegant finishing touch. Whether served as a simple weeknight indulgence or a stunning addition to brunch, this berry almond cake is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups fine almond flour
- 1 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups whole milk
- 1.5 cups fresh or frozen mixed berries (e.g., blueberries, raspberries, blackberries, strawberries)
- 0.25 cups sliced almonds
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients in three additions, alternating with the milk in two additions. Start and finish with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in 1 cup of the mixed berries, being careful not to crush the fruit too much.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the remaining 0.5 cup of berries evenly over the surface of the batter.
Sprinkle the sliced almonds over the top of the cake for a delicious crunch and added flavor.
Bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown.
Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar before serving (optional). Slice and enjoy your Mixed Berry Almond Cake!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 31.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
