Raspberry Almond Picnic Cake

Ingredients

• 1 ½ cups EMH organic General-Purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 2 large eggs

• ½ cup plain yogurt or sour cream

• 1 tsp vanilla extract

• 1 cup fresh raspberries

• ¼ cup sliced almonds

• Optional: powdered sugar for dusting

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9‑inch round cake pan.

2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: Beat until light and fluffy. Add eggs one at a time, then stir in yogurt and vanilla.

4. Combine: Gradually add dry ingredients to wet mixture until smooth.

5. Fold in raspberries gently to avoid crushing them.

6. Pour batter into prepared pan. Sprinkle sliced almonds evenly on top.

7. Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.

8. Cool slightly before dusting with powdered sugar.

Serving Suggestions

Serve warm or at room temperature. Pair with fresh berries, whipped cream, or a drizzle of honey for extra summer sweetness.

Notes

• Substitute blueberries or blackberries for a variation.

• For extra crunch, toast almonds before adding.

• Travels well — ideal for picnics and outdoor gatherings.