A soft brown butter almond cake layered with raspberry and almond filling, topped with streusel and sliced almonds.
- In a small saucepan over medium heat, melt 1/2 cup (113g) unsalted butter used for the cake batter. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a bowl and let cool for 10–15 minutes.*see notes
- In the same saucepan, melt 4 tablespoons (56g) butter that's used for the streusel over medium heat. Cook until the butter turns golden brown and fragrant. Remove from heat.**see notes
- While the brown butter is cooling. Make the almond filling by smoothing together the softened butter and powdered sugar. Then add the egg yolk, almond extract, and vanilla extract and mix till combined. Stir in the almond flour, all purpose flour and salt till there are no more streaks of flour. Placee aside to set. You can place in the fridge, but it will need to thaw on the counter for at least 5 minutes before using.
- In a medium bowl combine all ingredients of the brown butter streusel ingredients and mix with a fork until crumbly clumps form. Place the streusel in the refrigerator while preparing the rest of the cake.
- Preheat oven to 350°F (175°C). Line an 8-inch or 9-inch cake pan or springform pan with parchment.
- To make the cake batter, In a large bowl whisk together the cooled brown butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until smooth. Add 2 whole eggs, 2 tsp vanilla extract, and 1/2 teaspoon almond extract and whisk until glossy. Stir in 1/2 cup sour cream and 3 TBSP of milk.
- In a separate bowl whisk the dry ingredients, 11/2 cups flour ***see notes, 1 tablespoon milk powder (optional), 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp kosher salt. Add the dry ingredients to the wet ingredients and mix just until combined. Add the raspberries that have been lightly tossed in flour and combine till evenly distributed.
- Spread half of the batter evenly onto the prepared pan. Use a knife or spoon to gently spread the almond filling on top of the cake batter. Spread the rest of the cake batter, sprinkle the chilled streusel and then the almond slices.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few crumbs, not wet batter.
- Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper too continue to cool completely before slicing.
- Dust the top with powdered sugar before slicing and serving.
Notes:
- Place the butter in a light-colored saucepan over medium heat.
- Let it melt completely, then continue cooking. It will foam, then quiet.
- Swirl the pan occasionally. Watch for golden bits forming on the bottom.
- When it smells nutty and looks amber, remove from heat and pour into a mixing bowl.
You want golden, not burnt. Think toasted hazelnut, not coffee ash.
**Option to Brown All the Butter at Once
If preferred, brown 12 tablespoons (169g) butter in one saucepan. Divide the browned butter after cooking:
- 67% or 2/3 of the brown butter for the cake batter
- 33% or 1/3 of the cake batter for the streusel
Allow the portion for the batter to cool before mixing.
***How to Measure Flour Correctly
Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.
If you don’t have a scale:
- Do not scoop flour directly with the measuring cup.
- Use a spoon to gently fill the measuring cup.
- Level it off with the back of a knife.
- Do not pack the flour down.
Too much flour is one of the most common reasons baked recipes can become dry and cakey.
