Raspberry Almond Buttermilk Cake

30 mins (prep 10, cooking 20)
13 ingredients
4-6 servings
This is a good, basic go-to buttermilk cake — moist and ever-so-light — a great jumping off point for whatever you can dream up. Try different berries - the original had no almond extract or almonds but I love it. A little cinnamon and nutmeg with pinch of ginger with peach chunks would be delicious. This is a thin cake and cooks very quickly, which is lovely if you invite someone over for coffee and cake and have no cake, or wake up with a craving! Adapted from Gourmet and Smitten Kitchen

Categories:  <-30-mins , cakes , breads , coffee-cakes , time-to-make , dessert ,
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Serving Size (155.84 g)
Servings 4
Amount per Serving
Calories 434.88 Calories from Fat 127.17
% Daily Value *
Total Fat 14.13g 86.98%
Saturated Fat 8.28g 165.68%
Trans Fat 0.48g %
Cholesterol 35.17mg 46.89%
Sodium 492.29mg 82.05%
Total Carbohydrate 74.25g 99.0%
Dietary Fiber 2.91 g 46.54%
Sugars 47.86 g %
Protein 4.72g 37.72%
Vitamin A 431.21IU% Vitamin C 8.85mg%
Calcium 86.3mg% Iron 1.77mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pure vanilla extract, large egg, fresh, sliced almonds