Raspberry Almond Cake

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Made with fresh or frozen raspberries!

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1. Whisk butter and sugars then add egg, vanilla, and almond extract

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2. Slowly alternate adding in milk and dry ingredients, scraping the sides of the bowl

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3. Add chopped up raspberries and pour batter into pan. Layer remaining raspberries on top with sliced almonds

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4. Bake for 28-40 minutes at 350°F

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5. Make almond glaze and drizzle on top once cake has cooled

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Click for full recipe!

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