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Raspberry Crunch Cake
Ingredients
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3/4 cup all-purpose flour
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1/4 cup barley flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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4 tablespoons unsalted butter, softened
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2/3 cup granulated sugar
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1/2 teaspoon vanilla extract
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1 large egg
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1/2 cup buttermilk, reduced fat
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1/4 cup almonds, chopped and lightly toasted
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1 pint fresh raspberries, about 6 oz.
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2 tablespoons dark brown sugar
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1/2 teaspoon ground cinnamon
Preparation
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Lightly oil a 9 to 10-inch round cake pan and line the bottom with parchment paper. If possible use a springform pan. Preheat oven to 400 F.
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Combine the flours, baking powder, baking soda, and salt into a medium-size bowl and whisk well.
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Using a mixer with a paddle, beat butter and sugar together at medium-high speed, until light and fluffy, about 3 minutes. Add vanilla and egg and beat until well combined.
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With the mixer on low speed, add the 1/3 of dry ingredients then 1/3 of the buttermilk. Continue to add the wet and dry ingredients in this order, ending with the dry ingredients.
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Pour batter into cake pan, smoothing out the top. Sprinkle with the almonds, then evenly distribute the raspberries. Combine the cinnamon and dark brown sugar and sprinkle on top.
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Bake until cake is golden and a wooden toothpick inserted into the middle comes out clean, about 25 to 30 minutes. Cool 10 minutes in pan, then turn out and allow to cool on a rack.
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This recipe does not meet MHealthy Nutrition Guidelines.
