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.  Serves 8... Read more »

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. 

Serves 8

Ingredients

 

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

Preparation

 

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.

2 thoughts on “Almond Cake with Marionberries or Blackberries”

  • kathrynfitch says:

    I’d love to try this with GF flour and also wonder if an egg substitute would work. Our baby grandson visiting in June is allergic to eggs! Any experience?
    All love,
    Kathryn

    • GF flour should work well, but I don’t have experience with egg substitutes. If you give it a try, let us know how it turns out!

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