Almond Raspberry Swirl Cake

Prep Time: 20 mins | Cook Time: 45-50 mins | Total Time: 1 hour 10 mins | Servings: 8-10

Ingredients

For the Cake:

1¾ cups all-purpose flour
½ cup almond flour (or finely ground almonds)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened (1½ sticks)
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup sour cream or Greek yogurt, room temperature
¼ cup milk (any kind), room temperature

For the Raspberry Swirl:

½ cup seedless raspberry jam (or regular raspberry jam)
1 cup fresh or frozen raspberries (optional, for extra flavor)
1 tablespoon cornstarch (if using whole raspberries)
1 tablespoon lemon juice

For the Topping:

¼ cup sliced almonds
1 tablespoon coarse sugar (turbinado or sanding sugar, optional)
Powdered sugar for dusting

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or 9-inch springform pan. Line the bottom with parchment paper and grease the paper.

Step 2: Prepare the Raspberry Swirl

If using seedless raspberry jam, simply warm it slightly in the microwave (15 seconds) to make it easier to swirl.

If using whole raspberries (fresh or frozen), combine them in a small saucepan with the lemon juice and cornstarch. Cook over medium heat for 3-5 minutes, mashing with a spoon, until thickened and saucy. Strain through a fine-mesh sieve to remove seeds if desired. Let cool slightly.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together on medium-high speed until light, pale, and fluffy (about 3-4 minutes). Scrape down the sides of the bowl as needed.

Step 5: Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and almond extract.

Step 6: Add Sour Cream and Dry Ingredients Alternately

Add half of the dry ingredients to the butter mixture and mix on low speed just until combined. Add the sour cream and mix just until combined. Add the remaining dry ingredients and mix just until combined. Finally, add the milk and mix just until the batter is smooth. Do not overmix.

Step 7: Layer the Batter and Raspberry Swirl

Spread half of the batter evenly into the prepared pan. Drop half of the raspberry mixture by spoonfuls over the batter. Use a knife or skewer to gently swirl the raspberry into the batter (don’t over-swirl — you want ribbons, not muddy pink).

Spread the remaining batter over the first layer. Drop the remaining raspberry mixture on top and swirl again.

Step 8: Add Topping

Sprinkle the sliced almonds and coarse sugar (if using) evenly over the top of the cake.

Step 9: Bake

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter).

If the top is browning too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.

Step 10: Cool

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 11: Dust and Serve

Once completely cool, dust with powdered sugar. Slice and serve.

The Almond-Raspberry Flavor Pairing

Almond and raspberry are a classic combination for good reason. Almonds provide a warm, nutty, slightly sweet and marzipan-like flavor that perfectly complements the bright, tart, fruity notes of raspberries. The two flavors balance each other beautifully — the richness of the almond cake cuts through the tartness of the raspberries, while the raspberries prevent the almond cake from becoming too heavy or sweet.

This pairing appears in classic French desserts (Framboisier cake), Italian cookies, and German baked goods. It’s elegant enough for a dinner party but simple enough for a weekday treat.