Ingredients

2 cups (240g) King Arthur Unbleached All-Purpose Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

8 tablespoons (113g) unsalted butter, softened

1 cup (198g) granulated sugar

2 large eggs, at room temperature

1 teaspoon almond extract

3/4 cup (170g) sour cream

1 cup (120g) raspberries, fresh preferred

1 1/4 cups (284g) whipping cream

2/3 cup (132g) granulated sugar, divided

1 cup (227g) mascarpone cheese

1/2 teaspoon King Arthur Pure Vanilla Extract

2 tablespoons (25g) Chambord, optional

Instructions

Step 1: Preheat the oven to 350°F. Grease a 12″ x 4″ x 2 1/2″ tea loaf pan.

Step 2: In a large bowl, combine the flour, baking powder, baking soda, and salt; mix well and set aside.

Step 3: Beat the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then add the almond extract.

Step 4: Gradually stir in the dry ingredients alternately with the sour cream. Mix gently until just combined, then carefully fold in the raspberries.

Step 5: Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.

Step 6: To make the cream filling, beat the whipping cream and 1/3 cup sugar until stiff peaks form.

Step 7: In a separate bowl, beat the mascarpone cheese with the remaining 1/3 cup sugar, vanilla extract, and Chambord if using, until creamy.

Step 8: Gently fold the mascarpone mixture into the whipped cream until well combined.

Step 9: Trim the browned edges from the top and sides of the cooled cake.

Step 10: Using a serrated knife, slice the cake lengthwise into three even layers.

Step 11: Place the first layer on a serving plate and spread one-third of the cream filling on top. Repeat with the second layer and another third of the filling. Add the final layer and spread the remaining filling over it.

Step 12: Cover the assembled cake and refrigerate until ready to serve. Slice into 1-inch slices to serve.

Tips & Variations

For the best flavor and texture, use fresh raspberries; if unavailable, frozen raspberries can be used but drain well before folding into the batter.

You can substitute Chambord with another raspberry liqueur or omit it altogether for a non-alcoholic version.

Be gentle when folding in the raspberries to prevent crushing them and discoloring the batter.

Try adding a teaspoon of lemon zest to the batter for a subtle citrus note that brightens the flavors.

Storage

Store leftover cake wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. The mascarpone cream filling is delicate, so keep the cake chilled. When ready to serve, you can let slices sit at room temperature for about 10 minutes to soften slightly if desired.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day ahead and kept refrigerated. This helps the flavors meld and makes slicing easier.