Blackberry Almond Cake
Blackberry almond cake is bursting with fresh blackberries and topped wtih crunchy almonds.This easy recipe can be made with or without a mixer and is perfect for any occasion!
Servings: 8 pieces
Calories: 291kcal
Equipment
- 1 9-inch round cake pan
Ingredients
- 1 cup all purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 6 ounces white chocolate such as Lindt chocolate, roughly chopped, melted
- ¼ cup whole milk room temperature
- 1 ¼ cup blackberries
- 1¼ teaspoon vanilla extract
- ½ teaspoon almond extract add 3/4 teaspoon almond extract instead of 1/2 teaspoon for more almond flavor
- 2 tablespoons raw sliced almonds optional
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350 F. Spray a 9 inch round cake pan with baking spray. Line with a round of parchment paper and spray the parchment paper lightly with baking spray.
- Place the white chocolate in a bowl and microwave on 50% power at 30 second intervals. Stir well in between intervals and heat until chocolate is melted and smooth. Set aside to let cool slightly.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer, beat the eggs and sugar with a mixer on medium speed or with a whisk for about 1 minute, until the mixture is creamy. Mix in the melted chocolate.
- Using a spatula, alternatively add the dry ingredients and the milk. Gently stir in the blackberries.
- Pour mixture into prepared pan. Sprinkle sliced almonds evenly over the top. Bake at 350°F for 31-35 minutes until a toothpick, when inserted in the center of the cake, comes out dry (a few crumbs are ok). Allow to cool completely in the pan.
- Top cooled cake with powdered sugar or whipped cream right before serving or enjoy as is.
Video
Notes
White chocolate: For best flavor, I highly recommend using a high quality white chocolate bar such as Lindt or Bakers for this cake. That said, you can use white chocolate chips as a substitute.
Blackberries: If your blackberries are large, slice them in half. Substitute blueberries or raspberries or use a mix of your favorite berries.
Toppings: Top cake with powdered sugar, whipped cream, or enjoy it as is.
Almond extract: This cake has a light almond flavor. For a stronger almond flavor, add 3/4 teaspoon almond extract instead of 1/2 teaspoon.
Serving: This cake has a very crackly top. If your top cracks when you cut it, that's normal.
Storage: Store the cake in an airtight container at room temperature for 3-4 days.
Nutrition
Serving: 1piece | Calories: 291kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 115mg | Potassium: 161mg | Fiber: 2g | Sugar: 33g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg
