Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.

Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

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  • Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.

  • Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.

  • Lightly dust cake with confectioners' sugar.

Nutrition Facts

496 calories; protein 8g; carbohydrates 63.9g; fat 24.5g; cholesterol 99.5mg; sodium 292.4mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
10/19/2015
Taste great. It's more of a coffee cake which I will enjoy at breakfast. I'm not sure why the middle of my cake fell as it cooled. Read More

Most helpful critical review

Rating: 3 stars
08/13/2019
I wanted to LOVE this cake because I love working with almond paste. But, I think it needed to cook much longer. I was wary about putting fruit right into the batter...in the middle of the batter...and sure enough, the batter was not strong enough to hold the fruit in the middle. It was a good try, though! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/18/2015
Taste great. It's more of a coffee cake which I will enjoy at breakfast. I'm not sure why the middle of my cake fell as it cooled. Read More
Rating: 5 stars
01/02/2021
I cut the butter to 1 stick (8 instead of 10 tablespoons) and used frozen berries so it had to bake about 10 minutes longer but we loved it. I might reduce the sugar a little if I made it again because it is quite sweet with only blueberries. Read More
Rating: 3 stars
08/13/2019
I wanted to LOVE this cake because I love working with almond paste. But, I think it needed to cook much longer. I was wary about putting fruit right into the batter...in the middle of the batter...and sure enough, the batter was not strong enough to hold the fruit in the middle. It was a good try, though! Read More
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