Easy raspberry butter cake that uses almond flour as the main ingredient. Fresh raspberries float to the bottom of the cake when it is baked and ready to be served to your party.
Preheat the oven to 350F
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 for mixer, combine 2 butter sticks with 2 cups of sugar and salt. Beat until pale yellow and fluffy.
Beat in vanilla.
Beat in 1 egg at-a-time.
The mixture will look "broken."
Add DRY ingredients into the buttery mix and beat at low speed until incorporated, and the batter is smooth.
Scrape the batter into the prepared pan and smooth the top.
Arrange the 2 cups of raspberries on top, then sprinkle with the remaining 2 Tbsp of sugar.
Bake for 50-60 minutes or until the cake is golden and a cake tester comes out clean.
Transfer to a cooling rack 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. Make it at lest 1 hour.
Serve with fresh raspberries and whipped cream freshly prepared.