Triple Berry Almond Cake
by Carly Cerniglia
Three beautiful berries come together to make this delicious dessert bursting with bright sweet-tart flavors. Cherries, cranberries, and raspberries sit atop a semi-dense, yet light crumbed vanilla almond cake. It’s the perfect ending to your Valentine’s dinner (it pairs with almost everything!), and breakfast the next morning. Serve with fresh whipped cream and you have an amazing treat for you and your love.
Ingredients:
For the berry topping:
one package cranberries (12 ounces) (fresh or frozen)
1 cup frozen dark cherries
1 dry pint fresh raspberries (or 1 cup frozen)
¾ cup sugar
For the cake:
2 sticks unsalted butter, softened
1 ¼ cup sugar
three eggs, room temperature
1 tablespoon vanilla
2 cups flour
½ cup almond flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk, room temperature
Directions:
Grease and line a deep 10-inch cake pan with parchment. Preheat the oven to 350 degrees.
Step 1: Make berry topping:
In a medium saucepan, heat cranberries, cherries, and sugar until cranberries start to burst their skins and the sugar has completely dissolved. Remove from heat and stir in raspberries. Pour into the greased and lined cake pan.
Step 2: Make cake:
In a stand mixer, cream together butter, sugar, and vanilla for five minutes until light and fluffy. Add in eggs, one at a time, mixing until completely incorporated. Scrape sides of bowl as needed. In a medium bowl, mix flour, almond flour, baking powder, and baking soda. Add half the flour mixture to the butter mixture and mix until just combined. Add in half of the buttermilk and mix until just combined. Repeat with remaining flour mixture and buttermilk. Once just combined, turn off the mixer and scrape edges with a spatula and mix a little to ensure everything is incorporated.
Spoon batter over berries and smooth top. Bake for one hour and 15 minutes and check with a cake tester (or longer skewer) to make sure the cake is cooked through.*
Let cool in the pan for 30-40 minutes. Run a knife between the edge of the cake and cake pan to loosen. Invert onto your serving dish and remove the pan and parchment.
Serve warm or at room temperature with fresh whipped cream. Refrigerate leftovers. Enjoy!
* I like to place a clean sheet pan on the rack below my cake to catch any occasional drips.