A Raspberry Almond Bundt Cake is the perfect way to celebrate summer, combining the tartness of raspberries with the nutty sweetness of almonds.
To bake a Raspberry Almond Bundt Cake, gather flour, sugar, eggs, almond extract, buttermilk, fresh raspberries, sliced almonds, baking powder, and butter.
To bake a Raspberry Almond Bundt Cake, gather flour, sugar, eggs, almond extract, buttermilk, fresh raspberries, sliced almonds, baking powder, and butter.
Fold fresh raspberries gently into the batter to distribute them evenly.
Prepare a Bundt pan by greasing it thoroughly and sprinkling sliced almonds along the bottom for a decorative touch.
Pour the batter into the prepared pan and bake at 350°F for 45-50 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Prepare an almond glaze using powdered sugar, almond extract, and milk. Drizzle over the cooled cake.