Raspberry Almond Bundt Cake

makes 6 mini bundts

For the cake

  • 2 tsp. sugar
  • 2/3 to 1 c. raspberries, roughly chopped
  • 2 c. flour
  • 1/2 c. almond flour
  • 1 T. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 2 eggs
  • 1-1/4 c. buttermilk
  • 1/4 c. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 2 tsp. almond extract
For the glaze
  • 2 to 3 c. powdered sugar
  • 1/2 c. raspberries, crushed with all their juices

Preheat oven to 350 F and generously coat with nonstick cooking spray (the kind with flour in it is best for bundts, I think). Sprinkle bottom of bundt pans with sugar, about 1/3 tsp. per pan. Divide berries evenly among pans and set aside. 

Whisk together flours, powder and salt; set aside. In separate bowl, whisk together sugar and eggs. Stir in buttermilk, butter and extracts. Stir in flour mixture until evenly combined. Pour batter into bundt pans and bake about 20-25 minutes or until top springs back when touched lightly. Allow to cool in pans about 10 minutes before turning turning out on wire rack to cool completely. 

If the berries stick in the pan, just scoop them back onto the top of your bundt before glazing. To make the glaze, whisk together berries and sugar. Smother bundts and enjoy!

Source: Adapted from Nook & Pantry