This beautiful, spring-ready cake is made with almond paste for nutty depth and sour cream for a rich, tender crumb in every bite. A mascarpone-yogurt spread sweetened with honey and a trio of berries top off the delicious dessert — it tastes as good as it looks.
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature, plus more to grease
- 1 cup sugar
- ⅓ cup almond paste, crumbled
- ¼ tsp. salt
- 1 large egg plus 1 large egg yolk, room temperature
- 1 tsp. almond extract
- ½ cup sour cream
- ½ tsp. baking soda
- 1 ¼ cups all-purpose flour
- ½ cup nonfat plain Greek yogurt
- ½ cup mascarpone cheese, room temperature
- 2 Tbsp. honey
- 1 cup strawberries, hulled and sliced
- ½ cup blueberries
- ½ cup blackberries
- Lemon zest and fresh mint leaves, to garnish
Steps
- Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment.
- In a large bowl, beat butter, sugar, almond paste and salt on medium-high until light and fluffy, about 3 minutes. Add egg and egg yolk one at a time, beating after each addition. Mix in almond extract.
- In a small bowl, combine sour cream and baking soda, then add to butter mixture, mixing well to combine. Gradually add flour to wet mixture, folding until just combined (batter will be thick).
- Spread batter into prepared pan, smoothing the top. Bake until toothpick inserted into the center comes out clean, 35–40 minutes. Cool 10 minutes, then remove the sides of the pan and let cool completely on a wire rack.
- Meanwhile, in a small bowl, mix yogurt, mascarpone and honey until smooth. When cake is cool, spread yogurt mixture on top. Arrange strawberries, blueberries and blackberries on cake. Garnish with lemon zest and mint leaves.
This recipe is
- Vegetarian
Tags
- Make-ahead
- Family Friendly
- spring dessert
- Celebration
- Fresh Magazine March April 2026
- Dessert
- sour cream cake
- mascarpone-yogurt topping
- berry cake
- easy dessert
- brunch cake
- almond cake