This raspberry cake, from Huckleberry's pastry gurus Zoe Nathan and Laurel Almerinda, is made with a combination of almond flour, whole-wheat flour, all-purpose flour and wheat germ.
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2 sticks unsalted butter, at room temperature, plus more for greasing
1 1/4 cups almond flour
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 cup wheat germ
2 1/4 teaspoons baking powder
2 cups plus 2 tablepoons sugar
2 1/4 teaspoons kosher salt
2 tablepoons pure vanilla extract
7 large eggs
2 cups fresh raspberries, plus more for serving
Whipped cream, for serving
How to Make It
Preheat the oven to 350°. Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper.
In a medium bowl, whisk all of the flours with the wheat germ and baking powder until well blended. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), combine the 2 sticks of butter with 2 cups of the sugar and the salt and beat at medium speed until pale yellow and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs 1 at a time, scraping down the side and bottom of the bowl (the mixture will look broken). Add the dry ingredients and beat at low speed just until incorporated and the batter is smooth. Scrape the batter into the prepared pan and smooth the top. Arrange the 2 cups of raspberries in a single layer on top, then sprinkle with the remaining 2 tablespoons of sugar. Bake for about 50 minutes, until the cake is golden and a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 15 minutes.
Run a thin, sharp knife around the edge of the cake. Invert the cake onto a large plate; peel off the parchment paper. Turn the cake right side up on a serving plate and let cool until warm, about 1 hour. Serve with whipped cream and raspberries.
The cake can be stored at room temperature overnight.
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