Description
This delightful Almond Cake is a moist and tender European dessert featuring the rich flavors of almond extract and almond flour. Topped with crunchy sliced almonds and dusted with powdered sugar, it’s perfect for afternoon tea or a special occasion. The combination of buttery batter and almond nuances creates a simple yet elegant cake sure to please any nut lover.
Ingredients
Scale
Cake Batter Ingredients
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup finely ground almonds (almond flour)
Topping
- 1/4 cup sliced almonds
- Powdered sugar (for dusting)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan to ensure the cake doesn’t stick.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the almond extract and vanilla extract to infuse the batter with fragrant almond and vanilla notes.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and almond flour. This dry mix will give structure and an almond-enhanced texture to the cake.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture alternating with milk, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which can toughen the cake.
- Pour and top: Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Sprinkle the sliced almonds evenly over the top to add a crunchy texture once baked.
- Bake the cake: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and finish: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Just before serving, dust the top generously with powdered sugar for a pretty, sweet finish.
Notes
- This almond cake pairs beautifully with fresh berries or whipped cream for extra indulgence.
- For added richness and almond flavor, consider drizzling a simple almond glaze made from powdered sugar, almond extract, and a splash of milk over the cooled cake.
- Be careful not to overmix the batter once the dry ingredients are added to maintain a light and fluffy texture.
- Make sure the butter is softened but not melted to cream properly with sugar.
