Toasted Almond Bundt Cake With Raspberries

Picnics: Delicious Recipes for Outdoor Entertaining

When was the last time you went on a picnic? What is stopping you? It doesn’t need to be fancy it just needs to happen. When my kids were little we would grab some sandwiches or grab a pizza and find a spot in a park. It is more about taking the time to just do it. If you want to make it fancy, you can. I will provide some recipes in the next couple of days that would be fun to take on a picnic. Most food, if you think about it can be taken on a picnic.

But in case you were wondering what to take on a picnic? Did you know that they have cookbooks that are made just on that topic. It isn’t hard to find food to take on a picnic, but this cookbook is a fun reminder of what you can take. You will find more than 45 recipes in this pint size cookbook to help get your picnic brain going.  

The Ruling: It is a dessert….do you think someone didn’t like it. You know better by now don’t you?

Toasted Almond Bundt Cake with Raspberries, pg 78


  • 1 cup silvered almonds (about 4 ounces)
  • 2 sticks (16 tablespoons) unsalted butter at room temperature
  • 2 cups sugar
  • 6 large eggs at room temperature
  • 2/3 cup sour cream
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 ½ cups all purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 ½ cups (12 ounces) fresh raspberries, gently washed and dried
  • Powdered sugar for dusting


  1. Heat the oven to 350 degrees F.  Grease and flour a 10 inch Bundt pan.
  2. To toast the almonds, spread them on a baking sheet and put them into the oven for 10 to 12 minutes or until lightly browned, taking care not to let them get too brown or burn.  Remove from the oven to a plate and let cool.  Put into a food processor and pulse until the almonds are just finely ground.
  3. Cream together the butter and sugar in a large bowl until light and fluffy.  Add eggs, 1 at a time, beating after each until blended in.  Add the sour cream, vanilla, and almond extract and mix.
  4. In a small bowl, mix together the flour, baking powder, and salt until combined.  Fold the flour mixture into the egg and butter mixture.  When the flour is incorporated, fold in the almonds and then the raspberries.  Pour into the Bundt pan.  Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.  (it using individual bundt pans, start checking for doneness after 30 minutes.)  Dust with powdered sugar when cool.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at

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