Baking the Almond Raspberry Cake is a joyous endeavor. Follow these easy steps for successful results:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and dusting it with flour.

2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes.

4. Add Eggs and Extracts: Add the eggs to the mixture one at a time, beating well after each addition. Then, mix in the vanilla and almond extracts until fully combined.

5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture. Stir until just combined; avoid overmixing for a tender cake.

6. Fold in Raspberries: Gently fold in the raspberries, taking care not to break them up too much, as this will result in swirls throughout your cake.

7. Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it evenly.

8. Bake: Place the cake in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool the Cake: Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

10. Dust with Powdered Sugar: Once cooled, dust the top of the cake with powdered sugar for an elegant finish.

These steps will guide you to create the perfect Almond Raspberry Cake, exciting both your own taste buds and those of anyone around you.