Nothing brightens up a cozy afternoon quite like a slice of this delightful Raspberry Almond Cake with Jam Recipe. The sweet tartness of fresh raspberry jam combined with the nutty almond cake creates a flavor symphony you’ll love baking again and again.
Why You’ll Love This Recipe
- Fresh Homemade Jam: Making the raspberry jam from scratch gives it a vibrant, fresh flavor unlike store-bought versions.
- Almond Flour Richness: Adding almond flour adds beautiful moistness and a subtle nutty taste to the cake.
- Simple Yet Impressive: Despite looking fancy, this cake is straightforward to make and perfect for beginners and pros alike.
- Family Favorite: My family goes crazy for this cake—and I bet yours will too!
Ingredients You’ll Need
The mix of pantry staples with a few fresh ingredients is what makes this Raspberry Almond Cake with Jam Recipe both accessible and special. Shopping for quality butter and fresh raspberries really pays off here.
- Frozen Raspberries: Using frozen ones makes this recipe possible year-round without sacrificing flavor.
- Granulated Sugar: Balances the tartness in the jam and adds sweetness to the cake batter.
- Cornstarch: Helps thicken the raspberry jam to a perfect spreadable consistency.
- Lemon Zest and Juice: Elevate the raspberry jam with fresh, citrusy brightness.
- All Purpose Flour: The cake’s foundation for perfect texture.
- Almond Flour: Adds nuttiness and moisture that makes this cake stand apart.
- Baking Powder and Salt: Essential leavening agents to give the cake just the right lift and flavor balance.
- Unsalted Butter: Bringing creaminess and richness to the batter.
- Eggs: They bind and add structure, so make sure they’re at room temperature for best results.
- Neutral Oil: Keeps the cake tender—canola or vegetable oil work perfectly.
- Vanilla and Almond Extracts: These deep aromatics give the cake its signature warm note.
- Milk: Adds moisture for a soft crumb.
- Sliced Almonds: A delicate crunch to sprinkle on top before baking.
- Powdered Sugar and Whipped Cream: Optional toppings that add a lovely finishing touch.
Variations
One of the things I love about this Raspberry Almond Cake with Jam Recipe is how easy it is to tweak. Feel free to play with flavors and suit it to your taste or dietary needs.
- Vegan Variation: I swapped butter with coconut oil and used a flax egg once; it didn’t lose any flavor but made it suitable for my vegan friends.
- Jam Substitutes: Fresh strawberry or blueberry jam works wonderfully if you want to mix things up or use what’s on hand.
- Nut-Free Option: Replacing almond flour with extra all-purpose flour and omitting the sliced almonds keeps the cake moist and nut-free.
- Gluten-Free: Using a gluten-free flour blend plus almond flour gave me a lovely texture; just be sure your blend includes xanthan gum for lift.
How to Make Raspberry Almond Cake with Jam Recipe
Step 1: Make the Raspberry Jam
Start with warming up the frozen raspberries in a saucepan along with sugar, cornstarch, lemon zest, and lemon juice. Stir frequently, and once it comes to a boil, keep it gently boiling for 5-6 minutes. This cooks off any raw flavor and thickens the jam nicely. Let it cool completely before using it in the cake—it’s key for avoiding a soggy batter.
Step 2: Prep Your Pan and Dry Ingredients
While your jam cools, preheat the oven to 350℉ and line a 9-inch springform pan with parchment paper. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt—this ensures uniform texture and rise.
Step 3: Cream Butter and Sugar, Add Eggs and Flavors
Using a mixer, cream the softened butter with sugar until velvety smooth—about 2-3 minutes. This step is where the cake gains that tender crumb. Add eggs one at a time and beat until combined. Then, mix in the vanilla and almond extracts with the neutral oil. This combination guarantees a lovely moist cake with that hint of almond we all adore.
Step 4: Alternate Dry Ingredients With Milk
Now for the texture magic—take your dry ingredient mix and your milk, and add them alternately into the wet batter. Start and finish with the dry ingredients. Mix gently after each addition just until combined; over-mixing can make the cake dense, so stopping here is crucial!
Step 5: Assemble and Bake
Pour the batter into your springform pan, spreading it evenly. Spoon the cooled raspberry jam over the top, then sprinkle the sliced almonds evenly across the surface. Pop it into the oven to bake for 40 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool before removing from the pan.
Step 6: Finishing Touches
Once the cake is cool, dust it with powdered sugar and add a dollop of whipped cream if you like. I love how the cream adds a soft texture that complements the crunchy almonds and tart jam perfectly.
Pro Tips for Making Raspberry Almond Cake with Jam Recipe
- Room Temperature Ingredients: Always start with room-temp eggs and butter—it helps everything blend smoothly and rise better.
- Don’t Skip Cooling the Jam: Using warm jam on the batter makes it sink and become soggy; cool it completely for neat layers.
- Gentle Mixing: When combining dry and wet ingredients, mix just until combined to keep the cake light and fluffy.
- Watch Baking Time Closely: Every oven is different—start checking your cake at 40 minutes to prevent overbaking and dryness.
How to Serve Raspberry Almond Cake with Jam Recipe
Garnishes
I usually keep it simple: a light dusting of powdered sugar for that elegant touch and whipped cream on the side. Sometimes, I add fresh raspberries on top for extra color and tang—looks stunning and tastes amazing.
Side Dishes
This cake pairs beautifully with a cup of afternoon tea or a fresh brewed coffee. If I want to indulge, I serve it alongside some vanilla ice cream or a scoop of lemon sorbet to balance the sweetness.
Creative Ways to Present
For festive occasions, I’ve layered this cake with whipped cream between two rounds and extra jam, turning it into a show-stopping layer cake. You can also decorate the top with toasted almond slivers and edible flowers for a special touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, I like to wrap the cake tightly in plastic wrap and keep it in the fridge—it stays fresh for about 3-4 days. I’ve found the jam layer helps keep it moist and flavorful throughout.
Freezing
I often freeze slices individually in airtight containers, especially when I bake extra for gatherings. It freezes beautifully and thaws with just a few hours at room temperature, almost like freshly baked.
Reheating
To enjoy leftovers warm, I gently reheat slices in a microwave for 15-20 seconds or in a low oven wrapped in foil. This refreshes the cake’s softness without drying it out.
FAQs
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Can I use fresh raspberries instead of frozen for the jam?
Absolutely! Fresh raspberries work wonderfully. Just make sure to cook them gently as instructed to reduce moisture and thicken the jam properly.
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Is almond extract necessary in the cake?
Almond extract is optional but highly recommended as it enhances the nutty flavor. If you’re short on it, vanilla extract alone still yields a delicious cake.
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Can I use a regular cake pan instead of a springform pan?
Yes, a regular 9-inch cake pan works fine. Just be sure to grease and flour it well or line it with parchment paper for easy removal.
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How do I know when the cake is fully baked?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done. Avoid overbaking to keep it moist.
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Can I make the raspberry jam ahead of time?
Yes! The jam can be made days in advance and stored in the fridge. It often tastes even better after sitting as the flavors meld.
Final Thoughts
This Raspberry Almond Cake with Jam Recipe has been a go-to for special occasions and casual weekends alike in my kitchen. The delightful combo of sweet jam and nutty cake always impresses guests, and it’s surprisingly easy to pull together. I really encourage you to give it a try—it’s a slice of happiness wrapped up in almond-scented goodness.
Print
Raspberry Almond Cake with Jam Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Almond Cake recipe features a moist almond-infused cake topped with a tangy homemade raspberry jam and crunchy sliced almonds, finished with a dusting of powdered sugar and optional whipped cream for an elegant dessert perfect for any occasion.
Ingredients
Raspberry Jam:
- 2 cups (12 oz.) frozen raspberries
- ⅓ cup (66g) granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon lemon juice
Raspberry Almond Cake:
- 1½ cups (180g) all purpose flour
- ½ cup (48g) almond flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoon unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup neutral oil (vegetable, canola, or olive oil)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract or emulsion (optional)
- ½ cup milk
- ¼ cup sliced almonds
Toppings:
- Powdered sugar
- Whipped cream (optional)
Instructions
- Prepare the Raspberry Jam: In a medium saucepan, combine frozen raspberries, cornstarch, granulated sugar, lemon zest, and lemon juice. Place over medium heat and stir frequently. Bring the mixture to a boil, then let it boil gently for 6 minutes while stirring occasionally. Remove from heat and allow the jam to cool completely before using.
- Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (175℃). Line a 9-inch springform pan with parchment paper and set aside.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened unsalted butter and granulated sugar together for several minutes until the mixture is smooth and creamy. Add the eggs and vanilla extract, then mix for 1 to 2 minutes until fully incorporated and smooth. Stir in the neutral oil until combined.
- Add Dry Ingredients and Milk: Alternately add the dry ingredient mixture and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently between additions until just combined to avoid overmixing.
- Assemble the Cake: Pour the batter into the prepared springform pan. Spread the cooled raspberry jam evenly over the top of the batter and sprinkle with sliced almonds.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust the top with powdered sugar and serve with whipped cream if desired.
Notes
- You can prepare the raspberry jam ahead of time and store it in the refrigerator for up to 3 days.
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter or coconut oil.
- The almond extract is optional but adds a nice complementary flavor to the raspberry jam.
- Use fresh raspberries if available, but frozen raspberries work well and create a thick jam.
- Be careful not to overmix the batter once you combine the wet and dry ingredients to keep the cake light and tender.
- If you don’t have a springform pan, use a regular 9-inch round cake pan and grease it well to prevent sticking.
- Allow the cake to cool completely before adding powdered sugar and whipped cream to avoid melting or clumping.
