Seasons and Suppers · by Jennifer Maloney★ 5.0 (8)
Blackberry Almond Cake
NUTRITION · PER SERVING75M COOK
CAL 16%·PRO 12%
CARBS 31G40% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER16G TOTAL SUGAR
FAT 19G54% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist but light cake studded with fresh blackberries and topped with sliced almonds and powdered sugar. This subtly sweet dessert works any time of day.
dessertamericanbaked good🍪 sheet pan🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup unsalted butter (at room temperature)
- 3/4 cup white granulated sugar
- 3 large eggs (at room temperature)
- 1 1/2 teaspoons vanilla extract ( or vanilla bean paste)
- 1/2 cup Greek yogurt (or sour cream)
- 2 cups all-purpose flour (spooned and levelled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt (reduce to 1/4 tsp if using salted butter)
- 1/2 pint fresh blackberries (about 1 heaping cup)
- 1/3 cup sliced almonds
- 2 Tablespoons white granulated sugar
- Icing/Confectioners' sugar (to garnish)
At a glance
PER SERVING · TIME 75M
CAL 16%·PRO 12%
CARBS 31G40% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER16G TOTAL SUGAR
FAT 19G54% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 146mg
- Total sugar
- 16g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.