Bready or Not Original: Raspberry-Almond Snack Cake

This Raspberry-Almond Snack Cake is a delicious treat. It’s great for everything from breakfast to snack to dessert.

What I like about it is that it’s packable. This is not a fragile coffee cake. Encase this in plastic wrap or stick it in a sandwich bag, and it’s a dense homemade treat-to-go.

This is also a good cake to bake, cool, slice up, and freeze some for later. It keeps for weeks like that, and is fast to thaw later on.

PrintBready or Not Original: Raspberry-Almond Snack CakeThis Raspberry-Almond Snack Cake is soft yet sturdy enough to wrap and bring in a lunch bag. It’s great for everything from breakfast to snack to dessert.Course Breakfast, Dessert, SnackKeyword cake, raspberriesAuthor Beth CatoEquipment9×9 panaluminum foilnonstick sprayfood scaleIngredientsCake300 grams frozen raspberries3/4 cup unsalted butter (1 1/2 sticks) softened1 3/4 cups white sugar3 large eggs room temperature1/2 teaspoon vanilla extract or vanilla bean paste1/4 teaspoon almond extract2 1/4 cups all-purpose flour1/4 cup corn starch1 1/2 teaspoons baking powder1 teaspoon kosher salt1/4 teaspoon baking soda1/2 cup milk or half & half1/2 cup Greek vanilla yogurt or sour creamTopping2 Tablespoons turbinado sugar1/4 cup sliced almondsInstructionsPreheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.OM NOM NOM!