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Classic Vintage Summer Snack Cake Recipe with Berries and Almonds Made Easy

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A nostalgic and easy-to-make summer snack cake featuring fresh berries and toasted almonds with a tender crumb and subtle almond flavor.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp almond extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ cups (225g) fresh mixed berries (blueberries, raspberries, blackberries)
  • ½ cup (45g) sliced almonds, toasted
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan with butter or non-stick spray, then lightly dust with flour.
  2. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently for 3-4 minutes until golden and fragrant. Transfer to a plate to cool.
  3. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
  6. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition just until combined.
  7. Fold in the fresh berries carefully with a spatula, trying not to break them up too much. Optionally toss berries in a little flour before folding to prevent sinking.
  8. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the toasted sliced almonds evenly over the top.
  9. Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean and the top is golden brown.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

Use room temperature ingredients for best results. Fold berries gently to avoid crushing. Toast almonds carefully to avoid burning. If using frozen berries, thaw and drain well. Reduce milk slightly if berries are very juicy. Cake tastes better after a day or two. Can be served with whipped cream or vanilla ice cream. Store in airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Freezes well for up to 2 months.

Nutrition

Keywords: summer snack cake, berries, almonds, vintage cake, easy dessert, berry cake, almond extract, toasted almonds

Find it online: https://clunkcook.com/classic-vintage-summer-snack-cake-recipe-with-berries-and-almonds-made-easy/