Description
This delightful Almond Cake is a moist, flavorful dessert combining finely ground almond flour with traditional all-purpose flour for a tender crumb. Enhanced with almond and vanilla extracts and topped with sliced almonds, it offers a perfect balance of nutty notes and sweetness. Easy to prepare and baked to golden perfection, this European-inspired cake is ideal for gatherings or a special treat.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour (finely ground blanched almonds)
- 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
- 1/3 cup whole milk
Toppings
- 1/4 cup sliced almonds (for topping)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt thoroughly. Set aside.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add eggs and extracts: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure full incorporation. Mix in both almond and vanilla extracts for aromatic depth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix gently until just combined—avoid overmixing to maintain a tender cake texture.
- Prepare for baking: Pour the batter into the prepared cake pan, smoothing the top evenly. Evenly sprinkle the sliced almonds on top for a crunchy, decorative finish.
- Bake the cake: 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 and the top is a golden brown.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust the cooled cake with powdered sugar before serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
- This cake pairs beautifully with fresh berries, whipped cream, or a drizzle of honey for added flavor.
- Ensure not to overmix the batter to maintain a light, tender crumb texture.
- Use room temperature eggs for better emulsion and texture.
