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Bayou Saint Cake’s Almond Cake with Prune-Raspberry Butter

This tender almond-and-olive-oil cake is sandwiched with California prune-and-raspberry butter and topped with a surprisingly easy tangy whipped cream topping that's thick enough to pipe swoops & swirls and stable enough to make ahead. The finished texture of the cake with the prune-raspberry filling is reminiscent of a soft, fruit-filled sandwich cookie. California prunes have an earthy, winey richness that pairs beautifully with the tart, fresh flavor of raspberries in this cake.