This recipe might be a dangerous thing: It’s extremely toothsome and entirely too easy to make. Brown butter offers a malty, roasted intensity to the batter that’s quickly made in the same skillet—no extra bowls needed. This cake is laden with a tumble of raspberries used two ways. Half of them go into the cake, swelling around the fruit like a soft pillow (tip: tear these batter-bound raspberries in half to avoid sinkage). The second half gets glistened with raspberry jam and a touch of lemon juice, adorning the top of the cake like fancy diamonds. Use blueberries, blackberries, halved and pitted cherries, or chopped stone fruit in place of the raspberries to keep with the changing seasons. Match the jam to the fruit for utmost harmony. The addition of almond flour gives the final cake a delightful chew, akin to a blondie or financier.
Read More: The 2026 Farmers Market Challenge
If you like this cake, you may enjoy Anytime Almond Cake, Fresh Fruit Tart With Almond Press-In Crust, or Tahini Hot Fudge Skillet Cake.
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 325°. Cook ¾ cup (1½ sticks) unsalted butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, 6–8 minutes; remove from heat. Let cool.
Step 2
Add 1 cup (200 g) sugar, ½ cup (65 g) almond flour or meal, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to brown butter in pan and whisk to combine. Add 3 large eggs and whisk until smooth. Add 1 cup (125 g) all-purpose flour and 1½ tsp. baking powder and mix, scraping sides of pan well, until incorporated.
Step 3
Tear 1½ cups fresh raspberries in half and scatter over cake, distributing evenly across surface (tearing berries alleviates sinking). Bake cake until golden and just set in the center, 45–50 minutes. Let cool slightly.
Step 4
Meanwhile, stir ¼ cup raspberry jam, 1 Tbsp. fresh lemon juice, and a pinch of salt in a medium bowl to loosen (jam will become runny); gently fold in remaining 1½ cups fresh raspberries.
Step 5
Spoon jammy raspberries over warm cake. Serve slices topped with scoops of vanilla ice cream.
Do Ahead: Cake can be baked 2 hours ahead. Store at room temperature. Spoon jammy raspberries over just before serving.
