Description
This moist and fluffy almond cake features a delicate crumb and rich almond flavor that’s perfect for any occasion. Easy to make with simple ingredients, it’s elegant enough for special celebrations yet simple enough for everyday baking.
Ingredients
Scale
- 1½ cups almond flour (finely ground, blanched)
- ½ cup all-purpose flour (or gluten-free 1:1 baking flour)
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3 large eggs, room temperature
- 1½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup whole milk or buttermilk
- Sliced almonds for topping (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or cooking spray, then line the bottom with parchment paper. This double protection ensures your cake releases perfectly every time.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Make sure to break up any lumps in the almond flour—sifting works great here. Set this bowl aside while you work on the wet ingredients.
- Cream Butter and Sugar: In a separate medium bowl (or your stand mixer bowl), beat the softened butter and granulated sugar together using an electric mixer on medium-high speed for 3-4 minutes. You want the mixture to become light, fluffy, and pale in color. This step incorporates air, which helps create a tender cake.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and creamy, not curdled. If it looks slightly separated, don’t worry—it’ll come together when you add the flour.
- Add Extracts: Beat in the almond extract and vanilla extract until evenly distributed. The aroma at this stage is absolutely heavenly!
- Combine Wet and Dry: Add about half of your dry flour mixture to the butter mixture, mixing on low speed just until barely combined. Pour in the milk, mix briefly, then add the remaining flour mixture. Mix on low speed just until no flour streaks remain. Don’t overmix! Overmixing develops gluten and creates a tough, dense cake.
- Pour and Top: Pour the batter into your prepared pan, using a spatula to spread it evenly into the corners. If desired, sprinkle sliced almonds over the top for beautiful texture and extra crunch. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake: Place the pan on the center rack of your preheated oven. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The cake should spring back when gently pressed.
- Cool Properly: Remove from the oven and let the cake cool in the pan for 15 minutes. This prevents it from breaking apart. Then, run a knife around the edges and carefully invert onto a wire cooling rack. Peel off the parchment paper and flip the cake right-side up to cool completely.
- Dust and Serve: Once completely cool, dust the top with powdered sugar using a fine-mesh sieve for an elegant finish. Slice and serve with your favorite accompaniments!
Notes
- Almond flour vs. almond meal: Make sure you’re using finely ground blanched almond flour, not coarse almond meal. Almond meal will make the cake grainy.
- Room temperature ingredients: This is crucial! Cold eggs and butter don’t mix properly and can result in a dense cake.
- Don’t overbake: Almond flour cakes can dry out quickly. Remove from the oven when there are still a few moist crumbs on your toothpick.
- Storing: Keep covered at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
- Testing for doneness: The cake should smell nutty and sweet, the top should be golden, and the edges should just be pulling away from the pan sides.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 285
- Sugar: 22g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg