Thursday, May 3, 2018

Raspberry Almond Cake #recipe @LucyBurdette

LUCY BURDETTE: Last September our writer friend Elizabeth Duncan shared an apple cinnamon bread that many of us tried. Every one of us who tried it, liked it. A lot. I made it twice, in fact. So I decided to adapt that yummy recipe into something a little different that could serve as a coffee cake, or in this case, dessert featuring fresh raspberries and slivered almonds.


2/3 cup brown sugar, divided
½ tablespoon cinnamon
1/3 cup white sugar
1/2 cup butter, room temp
2 eggs, lightly beaten
1 teaspoon almond extract
1 ½ cups all purpose flour
2 tsp low sodium baking powder
1/3 cup milk 
I box raspberries
½ cup sliced almonds

Preheat oven to 350 degrees. Butter an 8 by 8 inch (glass) pan well.

Combine 1/3 cup of brown sugar with cinnamon and the sliced almonds in a small bowl and set aside. Along with the raspberries, this will become the interior stripe of the cake, and will also serve as topping.

In your food processor or a large bowl with electric beaters, cream the white sugar, the second 1/3 cup brown sugar, and butter until fluffy. Add eggs and almond extract and beat this together.

Stir together flour and baking powder. Add to the butter/sugar/egg mixture alternating with milk, starting and ending with flour. Don’t beat this too long or your batter will come out tough.

Pour half of batter into your pan. You will think it isn’t enough batter and it’s too stiff and you’ll fear you’ve forgotten an ingredient. But don’t panic: spread it to the corners the best you can. Now position 1/2 the raspberries on the batter, and top them with half of the cinnamon/almond mixture.

Spread the remaining batter into the pan. Top with remaining raspberries, followed by the last of the cinnamon/almond mixture.

Bake about 30-40 minutes until a toothpick stuck in the center of the cake comes out clean. 

This can be served as is, or dressed up with almond-scented whipped cream or ice cream.

And if you’d like to see Elizabeth’s original apple cinnamon quick bread, you can find it here.

Lucy Burdette writes foodie mysteries set in Key West.

DEATH ON THE MENU, the 8th Key West food critic mystery will be out on August 7 from Crooked Lane Books. 

Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. 

Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)--she'll be delighted to order you a copy! 
Or really, wherever books are sold...


  1. Whip some raspberry liquor into one's whipped cream . . . just saying!


  2. That looks delightful! I will definitely be trying it.

  3. This looks delicious. I have dewberries I picked last week. Wonder how that would be instead of raspberries.

  4. Raspberries make things so special, don't they?
    This sounds quite delicious.