New this month
Get the Allrecipes magazine

Mixed Berry Almond Cake

sioux16

"Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe."
Added to shopping list. Go to shopping list.

Ingredients

1 h 25 m servings 496 cals
Original recipe yields 8 servings (1 9-inch cake)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. Lightly dust cake with confectioners' sugar.

Nutrition Facts


Per Serving: 496 calories; 24.5 g fat; 63.9 g carbohydrates; 8 g protein; 100 mg cholesterol; 292 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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.