Description
This Almond Cake is a moist and flavorful dessert combining the nutty richness of almond flour with a tender crumb, enhanced by almond and vanilla extracts. Perfect for an elegant afternoon treat or a simple dessert, it features a delicate topping of sliced almonds and an optional dusting of powdered sugar for a beautiful finish.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup whole milk
Topping
- ¼ cup sliced almonds (for topping)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step incorporates air which helps create a tender cake.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Then stir in the almond extract and vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Begin and end with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing and toughening the cake.
- Pour Batter and Add Topping: Pour the batter into the prepared cake pan and smooth the top with a spatula. Evenly sprinkle the sliced almonds over the surface for a crunchy topping.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently to maintain an even temperature.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely to room temperature, preventing sogginess.
- Serve: Dust with powdered sugar if desired and serve. This cake is especially delicious when paired with fresh berries or whipped cream.
Notes
- This cake pairs beautifully with fresh berries or a dollop of whipped cream for extra indulgence.
- To make the cake gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
