Who doesn't like raspberries? Last month when raspberries were on major sale I enjoyed these lovely berries and kept thinking how wonderful these raspberries would taste in a dessert. Well, I didn't get around to making a raspberry dessert while the berries were on sale, but I am so glad I still ended up making one. It was delish! This cake was light and moist and not too sweet and the almonds added a nice little crunch. What a great little treat.
Whole Wheat Raspberry Almond Cake
6 oz fresh raspberries
1 Tbs brown sugar
1 cup whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
3 Tbs butter, melted
1 tsp vanilla extract
1/4 cup sliced almonds
Preheat oven to 350F.
Mix together the raspberries and brown sugar and set aside.
If you mill your own flour, grind 2/3 soft wheat berries and 1/3 hard wheat berries. I used my WonderMill on the pastry setting. Sift the flour once to make the cake less dense.
Combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl mix together the egg, sour cream, butter, and vanilla extract.
Mix together the dry and wet ingredients
Then add half of the batter into a greased and floured 8" round baking pan.
Top the batter with the sugared raspberries.
Spoon the remaining batter on top of the raspberries.
Finally, sprinkle the cake with the almond slivers.
Bake the cake for 25-30 minutes until a toothpick comes out clean.
Let the cake cool. Serve with icing if desired. I typically mix together confectioners' sugar with a tiny bit of water and maybe a little vanilla extract.