Classic Spring Cake With Almond Flavor and Seasonal Fruit – Light, Fresh, and Easy

Spring calls for a cake that feels bright and breezy, and this classic almond-scented sponge fits the moment perfectly. It’s tender, not too sweet, and topped with juicy seasonal fruit that brings color and freshness to every slice. Think of it as a simple celebration cake—pretty enough for company, easy enough for a relaxed weekend bake.

You’ll get a delicate crumb from almond flour, a lift from buttermilk, and just the right amount of richness from butter. Serve it at brunch, tuck it into a picnic basket, or bring it to a spring gathering and watch it disappear.

What Makes This Recipe So Good

• Light and moist crumb: Almond flour adds a soft, tender texture while keeping the cake moist for days.
• Bright almond flavor: Almond extract blends with vanilla for a pleasant, bakery-style aroma without overpowering the fruit.
• Flexible toppings: Use whatever fruit looks best—strawberries, raspberries, blueberries, apricots, or thinly sliced pears.
• Simple method: No fancy layers or frosting. A quick batter, a sprinkle of fruit, and you’re done.
• Beautiful presentation: A golden cake topped with glossy fruit looks elegant with very little effort.

What You’ll Need

• Dry ingredients:
  • 1 cup (120 g) all-purpose flour
  • 3/4 cup (75 g) finely ground almond flour
  • 1 cup (200 g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
• Wet ingredients:
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon almond extract
  • Zest of 1 lemon (optional but lovely)
• Topping:
  • 2 cups mixed seasonal fruit, sliced if large (strawberries, blueberries, raspberries, apricots, or peaches)
  • 1–2 tablespoons turbinado sugar for sprinkling
  • Powdered sugar for dusting (optional)
• Equipment:
  • 9-inch round cake pan or springform pan
  • Mixing bowls, whisk, and hand mixer (or stand mixer)
  • Offset spatula (optional but helpful)
  • Parchment paper

How to Make It

1. Prep the pan and oven: Heat the oven to 350°F (175°C).

   Grease a 9-inch pan, line the base with parchment, and lightly flour the sides.

2. Whisk the dry mix: In a bowl, whisk all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes. This traps air for a lighter crumb.
4. Add eggs and flavorings: Beat in the eggs one at a time, scraping the bowl.

   Mix in vanilla, almond extract, and lemon zest if using.

5. Alternate dry and wet: On low speed, add half the dry ingredients, then the buttermilk, then the remaining dry mix. Mix just until combined. The batter will be thick but spreadable.
6. Fill the pan: Spread the batter evenly into the prepared pan.

   Smooth the top with an offset spatula.

7. Add the fruit: Arrange the fruit on top in an even layer. Press gently so it nestles into the batter. Sprinkle with turbinado sugar for sparkle and crunch.
8. Bake: Bake 35–45 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs.

   If the fruit is very juicy, it may need the longer end of the range.

9. Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edge, then lift out to a rack and cool completely.
10. Finish and serve: Dust with powdered sugar if you like. Serve plain or with a dollop of lightly sweetened whipped cream or a spoon of yogurt.

How to Store

• Room temperature: Keep covered at cool room temp for up to 2 days.

  The almond flour helps it stay moist.

• Refrigerator: If your kitchen is warm or the fruit is very juicy, refrigerate for up to 4 days. Bring slices to room temp before serving for the best texture.
• Freezer: Wrap slices tightly in plastic, then foil. Freeze up to 2 months.

  Thaw in the fridge overnight and warm slightly before serving.

Why This Is Good for You

• Almonds add nutrition: Almond flour brings healthy fats, vitamin E, and a bit of protein, which helps with satisfaction.
• Fruit-forward: Seasonal fruit adds fiber and natural sweetness, so the cake doesn’t need heavy frosting.
• Balanced sweetness: The batter is gently sweetened, keeping the focus on flavor, not sugar overload.
• Mindful portions: A small slice with fruit on top feels indulgent but not heavy.

What Not to Do

• Don’t skip room-temperature ingredients: Cold butter and eggs lead to a dense, uneven crumb.
• Don’t overmix: Once you add flour, mix only until combined. Overmixing creates a tough cake.
• Don’t overload with fruit: Too much fruit releases excess moisture and can make the center gummy.
• Don’t cut while hot: Warm cake crumbles. Give it time to set for cleaner slices.
• Don’t bake blindly: Ovens vary.

  Start checking a few minutes early and use visual cues and a toothpick.

Variations You Can Try

• Lemon-almond version: Add extra lemon zest and a thin lemon glaze (powdered sugar + lemon juice) after cooling.
• Berry medley: Use a mix of blueberries, raspberries, and blackberries. Toss berries with 1 teaspoon flour to reduce bleeding.
• Apricot or peach: Thinly slice and fan over the top. Sprinkle with a pinch of cinnamon and extra turbinado sugar.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.

  Keep the almond flour as is.

• Dairy-free: Use a neutral oil or dairy-free butter and almond milk soured with 1 teaspoon lemon juice as a buttermilk swap.
• Almond crunch: Scatter sliced almonds over the fruit before baking for a crisp top.
• Vanilla whipped yogurt: Serve with Greek yogurt whipped with a little cream, vanilla, and honey for a lighter topping.

FAQ

Can I use frozen fruit?

Yes. Use the fruit straight from the freezer and toss it with 1–2 teaspoons of flour to absorb extra moisture. Expect a few extra minutes of bake time.

What if I don’t have buttermilk?

Mix 3/4 cup milk with 2 teaspoons lemon juice or white vinegar.

Let it sit for 5 minutes, then use as directed.

Can I bake this in a different pan?

A 9-inch springform is ideal, but an 8-inch pan works; increase bake time slightly. A square 8-inch pan also works. For cupcakes, fill liners two-thirds full and bake 18–22 minutes.

How strong is the almond flavor?

It’s gentle and round.

If you love almond, increase almond extract to 1 teaspoon. If you prefer it subtle, reduce to 1/2 teaspoon.

Why did my cake sink in the middle?

Common reasons include underbaking, too much fruit, or opening the oven door early. Check with a toothpick and bake until the center is fully set.

Can I make it ahead?

Absolutely.

Bake the day before, cool completely, and cover tightly. Add the powdered sugar right before serving to keep it fresh-looking.

Is almond flour the same as almond meal?

Not exactly. Almond flour is finer and made from blanched almonds.

Almond meal is coarser and may include skins. For the best texture, use almond flour.

Final Thoughts

This Classic Spring Cake with Almond Flavor and Seasonal Fruit is the kind of bake that fits anywhere—weeknight dessert, brunch centerpiece, or a thoughtful gift. It highlights fresh fruit, keeps the sweetness in check, and tastes even better the next day.

Keep the base recipe handy, then change the fruit as the seasons turn. Simple, pretty, and reliable—just the way a good spring cake should be.