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


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

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