Almond Cake with Marionberries or Blackberries
This cake is moist and slightly dense thanks to the addition of almond flour. It’s rich, buttery flavor is a perfect complement for tart marionberries or blackberries, but really any berry would be delicious.
3/4 cup whole wheat pastry flour or all purpose flour
3/4 cup packed almond meal/flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 1/2 sticks butter, softened
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 large eggs, room temperature
2 tablespoons milk
1 1/2 cups fresh or frozen marionberries, blackberries or berries of choice
Preheat oven to 325 degrees and grease a 9-inch cake pan (and line with parchment if desired).
1. In a medium bowl whisk together flour, almond meal/flour, baking powder and salt. Set aside.
2. In a large bowl or stand mixer, cream sugar and butter until light and fluffy, about 3-4 minutes. Scrape down bowl and add almond extract and vanilla extract and mix well. Beat in eggs one at a time until fully incorporated (the mixture might look slightly broken). With a spatula or spoon, stir in milk and flour mixture. Add in berries and gently stir to combine.
3. Transfer mixture to the prepared pan and bake for 40-45 minutes, until the cake is golden, feels mostly firm to the touch and a toothpick comes out clean. Transfer to a wire rack and let cool for 20 minutes before running a knife around the edge of the cake and turning the cake out. Let cool completely and serve at room temperature with a dollop of lightly sweetened whipped cream, if desired.