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Almond Cake

Almond cake is a moist, flavorful cake that’s packed with real almonds, almond flour, and almond extract– talk about flavorful! I added almond flour to this cake for its flavor and moisture-retaining properties. This–coupled with eggs, butter, and oil– makes the most tender and delightful cake. I love that this not-too-sweet cake can pull double-duty as both breakfast and dessert. Plus, I love how quick and simple it is to make. It’s ready to bake in just 20 minutes– no mixer required!

A moist almond cake topped with a delicate dusting of powdered sugar.

I love a cake that’s not too sweet and can be served as both dessert and breakfast the next day. It saves me time and energy, and I get to enjoy it twice! Almond flour helps to create the perfect texture in this cake, almond extract creates the perfect flavor, and sliced almonds create the perfect finish on top. I love to serve this gorgeous cake with coffee for breakfast, afternoon tea, or dessert!

What’s in This Almond Cake Recipe?

  • Butter: Unsalted butter adds richness to the cake.
  • Sugar: Granulated sugar sweetens the cake, while powdered sugar creates a beautiful finish on top.
  • Oil: Vegetable oil makes this cake super moist and tender.
  • Extracts: Pure vanilla extract enhances the sweet flavor of this cake, while almond extract enhances the almond flavor.
  • Eggs: Add richness to the cake.
  • Flour: All-purpose flour gives the cake structure, while almond flour adds texture and flavor.
  • Baking Powder: Helps the cake rise in the oven.
  • Almonds: Add texture and enhance the almond flavor of the cake.
A slice of almond cake coated with powdered sugar.

Tips for Success

  • Don’t overmix the batter once you’ve added the flour. This will cause too much gluten to develop, leading to a dense and dry cake.
  • If you’re not a fan of almonds, you can easily swap out the almond flour for cashew, macadamia, or hazelnut flour. Top with the corresponding nut, and omit the almond extract for a different nutty cake.
  • For a bit of extra flavor, add the zest of an orange or lemon to the batter.

How to Store and Reheat

Store almond cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature.

Freeze almond cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

An almond cake with almonds on top.

Serving Suggestions

This delectable cake makes a great breakfast or dessert. Serve it up with a honey almond milk flat white and some Starbucks egg bites in the morning, or with a tiramisu martini for a nightcap.

An almond cake dusted with powdered sugar.
Print

Almond Cake Recipe

This moist and fluffy almond cake recipe is sure to add true delight to your day! Almond flour, almond extract, and sliced almonds all add a lightly nutty flavor to this beautiful cake.
Step-by-step photos can be seen below the recipe card.
Course Breakfast, cake, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 slices
Calories 319kcal

Equipment

Ingredients

  • ¾ cup unsalted butter 170 grams, melted (1½ sticks)
  • 1⅓ cups granulated sugar 267 grams
  • 2 tablespoons vegetable oil 25 grams
  • teaspoons pure vanilla extract 6 grams
  • 1 teaspoon almond extract 4 grams
  • 4 large eggs 200 grams, room temperature
  • cups all-purpose flour 180 grams
  • ¼ cup almond flour 24 grams
  • 1 teaspoon baking powder 4 grams
  • ½ teaspoon kosher salt
  • cup sliced almonds 29 grams, plus more for topping
  • Powdered sugar optional, for dusting

Instructions

  • Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
    A bowl of ingredients for an almond cake, including flour, eggs and sugar.
  • Whisk the butter, sugar, and oil together.
    ¾ cup unsalted butter, 1⅓ cups granulated sugar, 2 tablespoons vegetable oil
  • Add in the vanilla and almond extracts and eggs. Whisk to combine.
    1½ teaspoons pure vanilla extract, 1 teaspoon almond extract, 4 large eggs
    Whisking eggs in a bowl for an almond cake.
  • In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
    1½ cups all-purpose flour, ¼ cup almond flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
  • Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
    A bowl of batter with eggs and a whisk, ready for making almond cake.
  • Transfer the batter to the prepared cake pan.
  • Top with sliced almonds.
    ⅓ cup sliced almonds
    A delicious almond cake, baked in a pan with the perfect combination of eggs and almonds.
  • Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  • Allow the cake to cool on a rack.
  • Top the cake with more sliced almonds and a dusting of powdered sugar if desired.
    Powdered sugar

Notes

  • Storage: Store almond cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. 

Nutrition

Serving: 1slice | Calories: 319kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 158mg | Potassium: 64mg | Fiber: 1g | Sugar: 23g | Vitamin A: 445IU | Calcium: 47mg | Iron: 1mg

How to Make Almond Cake Step by Step

Prep Your Workstation: Preheat your oven to 350°F, then grease a 9-inch round cake pan and set aside.

A bowl of ingredients for an almond cake, including flour, eggs and sugar.

Mix the Wet Ingredients: Whisk ¾ cup of melted unsalted butter, 1⅓ cups of granulated sugar, and 2 tablespoons of vegetable oil together. Add in 1½ teaspoons of pure vanilla extract, 1 teaspoon of almond extract, and 4 large room-temperature eggs. Whisk to combine.

Whisking eggs in a bowl for an almond cake.

Whisk in the Dry Ingredients: In a separate bowl, whisk together 1½ cups of all-purpose flour, ¼ cup of almond flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.

A bowl of batter with eggs and a whisk.

Top the Batter with Almonds: Transfer the batter to the prepared cake pan and top with ⅓ cup of sliced almonds.

A delicious almond cake, baked in a pan with the perfect combination of eggs and almonds.

Bake, Cool, and Garnish the Cake: Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool on a rack before topping the cake with more sliced almonds and a dusting of powdered sugar, if desired.

an unsliced almond cake topped with sliced almonds and powdered sugar.

More Cake Recipes To Try

The post Almond Cake appeared first on The Cookie Rookie®.

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