I had to make this 3 times to get it right, but all were my mistakes. The original recipe is for halved plums, but they were just too juicy and the cake couldn’t take it (though it still tasted great!) – I will try plum slices at some point. The second try was with raspberries, and I actually forgot the sugar, – but I was determined! and it (I) finally worked out. The original recipe from Anna and Michael Olson’s, ‘Cook at Home’, calls for 1 cup of sugar…I don’t think it needs that much because of the sugar on the fruit, so I’ve halved it in the recipe below (and then will feel better about adding whipped cream or ice cream!) – enjoy!
Almond (and Raspberry) Cake
1 1/4 c. flour AND 1/4 c. ground almonds
2 t. baking powder
1/4 t. salt
1/2 c. EACH sour cream AND canola oil
1/4 c. orange juice AND 1 T. orange zest
1 egg AND 1/2 t. almond extract
1/2 c. sugar
1 c. + raspberries or stone fruit slices AND 2 T. dark brown sugar
Preheat the oven to 400 and grease an 8 x 8 cake pan. In a small bowl, whisk together the flour, almonds, baking powder and salt and in a medium bowl, whisk together the sour cream, oil, orange juice, zest, egg and almond extract. Whisk the sugar into the wet, then stir the flour mixture into the wet mixture, just until blended. Scrape the batter into your prepared pan, sprinkle evenly with the berries and then with the dark brown sugar.
Bake for about 30 minutes until the middle springs back to a light touch and allow the cake to cool in the pan for 10-15 minutes before attempting to cut into it. This is a great dessert, but I also think it would be lovely with a brunch.
- Category: Cakes, Almond, Raspberry