Description
This Almond Cake recipe is a delightful blend of almond flavors in a moist, tender cake that’s perfect for any occasion. With a nutty almond flour base, hints of vanilla and almond extracts, and a topping of sliced almonds, this cake is a true treat for almond lovers.
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour (finely ground)
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup whole milk
- ¼ cup sliced almonds (for topping)
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, then mix in vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with milk, until just combined.
- Bake: Pour batter into the pan, top with sliced almonds, and bake for 30–35 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- For a gluten-free version, use a gluten-free baking blend instead of all-purpose flour.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
