Raspberry Almond Brown Butter Loaf Cake

Steps

1. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with brown flecks, 5 to 7 minutes. Pour into a large bowl and cool 15 minutes.
2. Meanwhile, heat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment.
3. Finely grind half of the almonds in a food processor; slice or roughly chop the remaining half and set aside for the topping.
4. In a medium bowl, whisk the flour, ground almonds, baking powder, baking soda and salt.
5. Measure 15 g of the sugar into a small cup for the topping. Whisk the remaining sugar into the cooled brown butter, then whisk in the egg, sour cream, vanilla and lemon zest until smooth.
6. Toss the raspberries with 1 tablespoon of the flour mixture from the medium bowl.
7. Fold the rest of the flour mixture into the wet mixture until just combined, then gently fold in the coated raspberries.
8. Scrape the batter into the pan, scatter the sliced almonds over the top and sprinkle with the reserved sugar.
9. Bake 60 to 70 minutes, tenting with foil after 40 minutes if browning fast, until a toothpick in the center comes out clean (a smear of berry is fine, but no wet batter).
10. Cool in the pan 15 minutes, lift out by the parchment and cool completely on a rack, about 1 hour, before cutting into 12 slices.