Dotted with sweet raspberries and perfumed with almond paste, this pretty bundt cake is the epitome of late spring desserts. My favorite way to enjoy this cake is lightly dusted with powdered sugar and served up with a tumble of raspberries; if you like, add a scoop of vanilla ice cream or soft billows of whipped cream.
With an effortless batter that comes together easily and bakes up into one scrumptious cake, this beauty is perfect for Mother’s Day and May celebrations.
- 2 1/2 cups flour
- 3/4 tsp aluminum free baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 4 oz almond paste, cubed
- 1 1/4 cups sugar
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 2 Tbsp Amaretto
- 1 1/4 tsp almond extract
- 1 1/2 cups fresh raspberries
- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with raspberries.
- Beat butter, almond paste, and sugar in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, Amaretto, and almond extract in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss raspberries with reserved flour mixture and gently fold into batter.
- Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for about 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
Baking pan: I used this 10-cup Heritage Bundt Pan
- Calories: 312
- Carbohydrates: 48