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Author Julia Turshen changes up the fruit topping on this cake recipe depending on the season. Try peaches and berries in summer months and citrus or pears in later months.




  • For cake: Preheat oven to 350°F. Coat an 8-inch cake pan with nonstick baking spray. In a bowl whisk together flours, baking powder, and salt.

  • In a large bowl whisk together eggs, oil, buttermilk, 1/2 cup sugar, and the almond extract. Whisk until sugar is dissolved. (Test by rubbing the mixture between two fingers.) Stir in the flour mixture.

  • Pour batter into prepared cake pan. Bake 25 to 30 minutes or until golden brown and a toothpick comes out clean. Let cake cool completely in pan on a wire rack. Transfer to a serving platter.

  • Meanwhile, for rose syrup: In a small saucepan combine wine and remaining 2 Tbsp. sugar. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, 8 to 10 minutes or until syrupy and reduced to about 1/2 cup; let cool.

  • Top cake with fruit; drizzle with syrup. Sift powdered sugar over top. Serves 8.


You can use either almond meal or almond flour. Almond meal includes the skins and is more coarsely ground. Almond flour is finely ground blanched almonds (no skins).


Prepare cake through Step 3. Wrap in plastic and store up to 3 days.

Nutrition Facts

339 calories, (3 g saturated fat, 2 g polyunsaturated fat, 11 g monounsaturated fat), 47 mg cholesterol, 198 mg sodium, 36 g carbohydrates, 3 g fiber, 20 g sugar, 5 g protein.