Sunday, September 4, 2011
Almond-Raspberry Cake - by Summer
We're back! It was so nice to have the summer off, but I have been itching to get back to baking! It was super hot here in MN, so I was glad that I didn't have to turn on the oven for a few weeks, but now it's September and that means fall, right?
It baked up in 35 minutes, although the edges looked a little dark. I am worried it baked too long and I probably should have checked it about 2-3 minutes sooner. The middle looked light, but it was most definitely done.
We all loved this cake. It actually seemed to taste better after letting it sit wrapped in plastic overnight. Even though I thought I might have over-baked it, wasn't dry at all. My mom thought it tasted like a shortbread cake. I would definitely make this again. It was easy and very tasty. Although next time I might try adding a glaze over the top (my dad's suggestion).