1-Preheat the oven: Start by preheating your oven to 350°F and positioning a rack in the center for even baking. Lightly spray a 6-inch round baking pan to prevent sticking, which is key for this simple recipe designed for 5280 feet. Gathering all ingredients first keeps things smooth and enjoyable.

2-Whisk dry ingredients: In one bowl, whisk together the dry ingredients: 1 cup cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon coarse kosher salt (or half if using table salt), a small pinch of ground cardamom, and 6 tablespoons granulated sugar. This step ensures everything mixes evenly and helps the cake rise properly at high altitudes. Learn more about cooking basics on our site for tips that apply beyond baking.

3-Mix wet ingredients and combine: Next, in another bowl, whisk the wet ingredients until smooth: 1 large egg, 1/3 cup sour cream, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Gently fold the wet mixture into the dry ingredients, along with most of the berries reserving some for topping until just moistened to avoid overmixing. If your raspberries are large, cut them in half for better distribution, which keeps the batter even.

4-Bake the cake: Spread the batter into the prepared pan, then press the reserved berries on top and sprinkle with the remaining 1/2 tablespoon granulated sugar for a sweet finish. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, adjusting as needed for high-altitude conditions. After baking, cool the cake in the pan for 15 minutes, then transfer it to a rack or plate and let it cool for another 15 minutes before serving warm or at room temperature.