Skip to main content New<> this month
Get the Allrecipes magazine

Mixed Berry Almond Cake

Rated as 4.33 out of 5 Stars

"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.


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


{{model.addEditText}} Print
  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 63.9 8 100 292 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

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 the middle of the batte...

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.