Almond Cake with Berries

Preparation time: 15 min Servings: 12
Cooking time: 35 min


2 eggs
1/2 tsp salt (necessary)
1/2 tsp baking soda
1/4 tsp vanilla extract
1 cup sugar
1 tsp almond extract
1/2 tsp baking powder
waxed paper
2/3 cup lowfat sour cream
1-3/4 cups cake flour, sifted
1/3 cup sliced almonds
3/4 cup unsalted butter, softened
1 lb fresh raspberries,sweetened if desired to taste

Cooking Directions:

Preheat oven to 350°F. Butter and flour an 8 in. baking pan. Line bottom with wax paper and set aside. Combine eggs, 3 Tbsp sour cream, almond extract, and vanilla in a mixing bowl. Beat with an electric mixer until mixed thoroughly. Set aside. Combine next 6 ingredients in another bowl. Beat with an electric mixer at low speed. Add butter and remaining sour cream. Beat until dry ingredients are moistened. Increase speed to medium and beat 1-1/2 minutes. Gradually add egg mixture, one third at a time. Mix thoroughly. Transfer batter to baking pan. Smooth surface with a spatula. Bake 35-40 minutes or until tester comes out clean when inserted in center. Cool cake on a wire rack 10 minutes. Loosen edges of cake with a knife. Transfer cake to a platter. Serve with raspberries.
Almond Cake with Berries

Nutrition Facts

Calories 310
% Calories From Fat 46.5%
Total Fat 16g
Saturated Fats 8.8g
Mono-unsaturated Fats 4.8g
Poly-unsaturated Fats 1.2g
Cholesterol 72mg
Sodium 200mg
Total Carbohydrates 37g
Dietary Fiber 3.1g
Sugar 19g
Protein 4.2g

More Information


Thiamin B1 0.2mg
Vitamin B12 0.14mcg
Vitamin K 4.5mcg
Vitamin A 470IU
Niacin B3 1.6mg
Pantothenic Acid 0.39mg
Riboflavin B2 0.19mg
Vitamin C 10mg
Vitamin D 3.5IU
Vitamin B6 0.045mg
Vitamin E 1.5mg
Choline 32mg


Manganese 0.44mg
Magnesium 21mg
Calcium 58mg
Zinc 0.54mg
Phosphorus 92mg
Copper 0.092mg
Fluoride 1.1mcg
Selenium 3.9mcg
Sodium 200mg
Potassium 130mg
Iron 1.9mg

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