This Almond Cake is the kind of dessert that wins hearts at first bite: moist, tender, and bursting with the sweet, nutty flavor of almonds in every forkful. The combination of almond flour and a hint of almond extract creates a cake that’s both delicate and satisfyingly rich, making it perfect for celebrations or simply treating yourself to a slice alongside your afternoon tea. Whether you dust it with powdered sugar or serve it with a dollop of whipped cream, this Almond Cake is pure comfort and joy, and it’s so easy you’ll want to bake it again and again.
Ingredients You’ll Need
What makes this Almond Cake truly shine is its lineup of straightforward yet essential ingredients. Each one brings something special to the table—texture from the almond flour, richness from the butter, and a beautiful aroma from the extracts. Here’s what you’ll need and why it matters:
- Almond flour: This gives the cake its signature nutty flavor and a wonderfully moist crumb.
- All-purpose flour: Offers structure and balance, ensuring the cake holds together just right.
- Baking powder: Helps the cake rise for that light, fluffy texture.
- Salt: Just a pinch sharpens all the flavors and keeps the sweetness in check.
- Unsalted butter (softened): Adds richness and ensures a tender, melt-in-your-mouth bite.
- Granulated sugar: Sweetens the cake perfectly without overpowering the almond notes.
- Large eggs: Bind everything together and add to the cake’s lovely texture.
- Almond extract: The star of the show—just a little goes a long way in amping up that almond aroma.
- Vanilla extract: Rounds out the flavors and adds a warm, comforting note.
- Milk: Keeps the batter supple and the cake moist.
- Sliced almonds (for topping): Add a beautiful crunch and a bit of visual flair.
- Powdered sugar for dusting (optional): A simple way to dress up your Almond Cake before serving.
How to Make Almond Cake
Step 1: Prepare Your Pan and Oven
Start your Almond Cake adventure by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper—this ensures your cake pops out effortlessly and keeps its gorgeous shape. A little preparation here makes all the difference in the final presentation!
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This step is essential for even distribution, so your cake rises beautifully and every bite has that perfect blend of flavors and textures.
Step 3: Cream the Butter and Sugar
Take a larger bowl and beat the softened unsalted butter with the granulated sugar until it’s light, fluffy, and pale—about 2 to 3 minutes. This process adds air to the batter, which helps create a tender crumb and a cake that feels luxurious with every bite.
Step 4: Add the Eggs and Extracts
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in both the almond extract and vanilla extract at this stage—the aroma will instantly remind you why this Almond Cake is such a treat!
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to your wet mixture in two parts, alternating with the milk. Gently mix just until everything comes together; overmixing can make the cake dense, and we want it light and lovely.
Step 6: Assemble and Top
Pour the batter into your prepared pan and smooth the top. Sprinkle the sliced almonds evenly over the batter—they’ll toast beautifully in the oven, adding both crunch and charm to your Almond Cake.
Step 7: Bake and Cool
Slide your pan into the oven and bake for 30 to 35 minutes. The cake’s ready when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If you like, dust with powdered sugar before serving for a touch of elegance.
How to Serve Almond Cake
Garnishes
A simple dusting of powdered sugar is all you need for a classic look, but you can also add extra sliced almonds or even a few edible flowers for a festive touch. Fresh berries or a dollop of whipped cream make beautiful and tasty additions, elevating your Almond Cake to something truly special.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee or aromatic tea. If you’d like to make it part of a larger dessert spread, serve it alongside a bowl of seasonal fruit or a scoop of vanilla ice cream—the subtle almond flavor complements so many favorites.
Creative Ways to Present
For a showstopper, try cutting the cake into petite squares and serving them as bite-sized treats at a brunch or afternoon tea. You can also layer slices with whipped cream and berries in parfait glasses for an elegant, deconstructed dessert that highlights all the best parts of your Almond Cake.
Make Ahead and Storage
Storing Leftovers
To keep your Almond Cake moist and fresh, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors actually deepen over time, making day-two slices extra delightful!
Freezing
This cake freezes beautifully. Once it’s completely cooled, wrap it (whole or in slices) in plastic wrap and then a layer of foil. Freeze for up to 2 months. Thaw at room temperature when you’re ready to indulge again—no one will ever guess it was frozen.
Reheating
If you prefer your Almond Cake slightly warm, just pop a slice in the microwave for about 10 seconds or warm it in a low oven. It’ll taste like it just came out of the oven, with all that almond aroma coming back to life.
FAQs
Can I make this Almond Cake gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free 1:1 baking flour. The almond flour already keeps the texture wonderfully moist, so you won’t lose a thing in terms of taste or structure.
How do I know when the cake is done baking?
The best way is the classic toothpick test: insert a toothpick in the center of the cake, and if it comes out clean or with just a few moist crumbs, your Almond Cake is ready to come out of the oven.
Can I use almond meal instead of almond flour?
Almond meal can work in a pinch, but your cake will have a slightly coarser texture and a darker color. For the most tender crumb, almond flour is the way to go.
What’s the best way to store Almond Cake overnight?
Once the cake is completely cool, wrap it in plastic wrap or store it in an airtight container at room temperature. This keeps it fresh and moist for a couple of days, and it’s just as delicious the next day.
Can I add fruit to this Almond Cake?
You sure can! Fresh berries or thinly sliced stone fruits like peaches or plums can be gently pressed into the top before baking for an extra burst of flavor and color.
Final Thoughts
If you love simple, elegant desserts, you truly owe it to yourself to try this Almond Cake. With its tender crumb and irresistible almond flavor, it’s guaranteed to become a favorite for both everyday treats and special occasions. Gather your ingredients and give it a go—you’ll be so glad you did!
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Almond Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Almond Cake is a moist, flavorful dessert that combines the rich taste of almond flour with a tender crumb. Perfect as an elegant tea-time treat or a simple dessert, it features a delightful almond aroma enhanced by almond and vanilla extracts, topped with crunchy sliced almonds and optionally dusted with powdered sugar. Its gluten-optional recipe caters to various dietary preferences while delivering a satisfying homemade cake experience.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
Topping
- 1/4 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 prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a small bowl, whisk together almond flour, all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This should take about 2 to 3 minutes and helps create a tender texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
- Add Extracts: Stir in the almond extract and vanilla extract to infuse the batter with a rich, aromatic flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in two parts, alternating with the milk. Mix gently after each addition just until combined to avoid overmixing and maintain a tender crumb.
- Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top evenly using a spatula.
- Add Topping: Sprinkle the sliced almonds evenly over the surface of the batter for a crunchy texture and enhanced almond flavor.
- Bake: Place the cake in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely.
- Serve: Optionally dust the cooled cake with powdered sugar before slicing and serving to add a touch of sweetness and a classic finish.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
- This almond cake pairs beautifully with fresh berries or a dollop of whipped cream for added indulgence.
- Ensure butter is softened at room temperature for easier creaming and better texture.
- Do not overmix the batter when combining wet and dry ingredients to keep the cake light and tender.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
