Razzmatazz Raspberry-Almond Custard Cake

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

Each serving: About 295 calories, 5g protein, 25g carbohydrate, 20g fat (11g saturated), 2g fiber, 121mg cholesterol, 57mg sodium

Ingredients You'll Need

1/2 pint raspberries
2/3 cup sour cream
1/3 cup whole milk
6 Tbsp. unsalted butter, melted and cooled
3 large eggs
1/2 tsp. vanilla extract
3/4 cup flour
1/3 cup sugar, plus 2 Tbsp. for sprinkling
pinch salt
1/4 cup sliced almonds


Preheat oven to 400ºF.

Butter a 9-inch deep-dish pie plate. Place the raspberries in the pie plate and set aside.

Combine the sour cream, milk, melted butter, eggs and vanilla extract in a medium bowl. Whisk until smooth.

Whisk together the flour, 1/3 cup sugar and salt in a large bowl. Whisk in the sour-cream mixture just until blended. Pour the batter over the raspberries. Sprinkle with the almonds and 2 Tbsp. sugar.

Bake for 20 to 30 minutes, or until golden brown. Cool on a wire rack for 10 to 15 minutes. Serve warm.

Questions, Comments & Reviews

This is a spectacular recipe! I made this today and am very impressed by not only how easy it is to put together, but also by how light and luscious this dessert tastes. I ate a slice warm, with a small scoop of vanilla ice cream, garnished with a sprig of mint. VERY pretty and very yummy. This recipe is definitely a keeper...thanks!

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