Delish Almond Cake with Berries
This almond cake is one of those rare gems where simple ingredients come together and just sing. It’s nutty, moist, and packed with fresh berries that add this juicy burst in every bite. If you’re the kind of person who loves desserts that don’t feel overly fussy but still impress, this is your go-to. Plus, it’s the kind of cake you don’t need a special occasion for—perfect for a random Tuesday dessert or even brunch if you’re feeling adventurous.
My husband swears this almond cake is his new favorite, which is funny because he usually prefers chocolate overload. But this cake has become a sneaky staple around here. Last weekend, I caught him sneaking a second slice before I even finished my first—major win. We’re both convinced it’s the perfect balance of sweet and fresh, and honestly, it’s my new “nice to people” dessert. Like, bring this over and watch your friends instantly love you.
Why You’ll Love This Delish Almond Cake with Berries
– It’s nutty and fruity without being too sweet or heavy—basically, dessert but not dessert-cake.
– Berries add this spontaneous pop that makes every bite exciting and fresh, like a little party in your mouth.
– Gluten? No worries. This one’s naturally gluten-free-ish thanks to almond flour (but more on that later).
– Baking it is pretty forgiving—unless you try to double everything at once and freak out. Been there.
– Hearty enough for a breakfast treat but still feels fancy enough to impress your guests without trying too hard.
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How to Make It
Alright, so this cake is crazy easy but feels like you won the baking lottery. You start by whisking together almond flour, a bit of regular flour (okay, or just stick with almond if you want to keep it gluten-free), sugar, and baking powder. Toss in eggs and some melted butter or coconut oil to keep things moist and luxe. The batter is gonna be thick but oh so right. Then, you gently fold in fresh berries—blueberries and raspberries work great because they’re tart but juicy. Pour it all into your pan, bake for about 35 minutes or until golden and springy on top, and boom—cake magic. Just remember to let it cool before diving in, because it’s messy and soft fresh out of the oven, and trust me, it’s worth the wait.
Ingredient Notes
– Almond Flour: The backbone of this cake’s moist, nutty goodness. Don’t swap for regular flour unless you want a whole different breed of cake.
– Fresh Berries: Blueberries and raspberries are my fav here, but strawberries or blackberries could jump in if you like. Avoid frozen—they bleed too much and turn your cake purple.
– Sugar: I usually use granulated, but you can sub in honey or maple syrup if you’re feeling fancy or out of sugar. Just watch your baking time—liquids can mess with it.
– Butter vs. Coconut Oil: Butter makes it rich and classic, coconut oil gives a slight tropical hint. Totally up to your mood.
– Eggs: These hold it all together. Don’t skip or double unless you want a custardy mess.
Recipe Steps
1. Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan or line it with parchment.
2. Mix almond flour, a little all-purpose flour (or gluten-free flour if you prefer), sugar, and baking powder in a bowl.
3. Whisk eggs and melted butter or coconut oil together in a separate bowl until smooth.
4. Stir the wet mixture into the dry ingredients until just combined—thick batter is perfect here.
5. Gently fold in fresh berries so you don’t crush them and get purple everywhere.
6. Pour batter into the pan, smooth the top, and bake for 35-40 minutes or until a toothpick comes out clean and the top is golden.
7. Let cool for at least 15 minutes before slicing to avoid collapse.
What to Serve It With
This cake rocks on its own, but if you want to go full show-off, a little dollop of whipped cream or vanilla yogurt is magic. Fresh berries on the side amplify the berry vibes and a drizzle of honey or a dusting of powdered sugar never hurts. If you’re feeling extra, a scoop of vanilla ice cream turns this into dessert heaven.
Tips & Mistakes
– Don’t rush cooling time! The cake is fragile when warm and will fall apart if you slice it too early. Patience is tough but worth it.
– Be gentle folding in the berries. Squish them too hard and your batter turns purple and gloopy.
– Almond flour quality matters—fresh, fine almond meal beats the grainy stuff by miles.
– If you overbake, the cake dries out quickly. Set your timer and check at the 35-minute mark.
Storage Tips
Leftovers keep well covered on the counter for a day or two, but I like to pop them in the fridge because cold almond cake is surprisingly good (kind of like a dense, buttery slice of heaven). Just let it come back to room temp or warm slightly before eating. For longer storage, wrap tight and freeze slices for up to a month. Breakfast coffee companion? Absolutely.
Variations and Substitutions
Try swapping regular sugar for maple syrup or honey but reduce the wet liquids (maybe by a tablespoon or two) because liquid sweeteners can change your batter texture. If you’re allergic to almonds, ground hazelnuts or even sunflower seed flour could step in, but the flavor and texture shift a bit—still yummy, just different vibe. Berries can be fresh figs or chopped peaches when in season, though watch out for extra juice making the cake wet. No butter? Melted vegan butter or coconut oil saves the day with a little flavor twist.
Frequently Asked Questions
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Delish Almond Cake with Berries
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup almond flour finely ground
- 0.5 cup unsalted butter softened
- 3 large eggs
- 0.25 cup milk whole milk preferred
- 1 teaspoon vanilla extract
- 1.5 cups mixed fresh berries blueberries, raspberries, and strawberries
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Combine the all-purpose flour and almond flour, then gradually add to the wet mixture alternating with milk. Mix until just combined.
- Fold fresh berries gently into the batter.
- Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Featured Comments
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This light recipe was so flavorful — the crunchy really stands out. Thanks!”
“Made this last night and it was turned out amazing. Loved how the al dente came together.”
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