Description
Indulge in the rich, nutty flavors of The Best Almond Cake. This moist and fragrant cake is a delightful treat that’s perfect for any occasion.
Ingredients
Scale
Cake Batter:
- 1 cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
Topping:
- ¼ cup sliced almonds
Optional:
- powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
- Mix Butter and Sugar: Cream together the butter and sugar until light and fluffy in a large mixing bowl. Beat in the eggs one at a time, then stir in the almond and vanilla extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle sliced almonds evenly over the batter. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- This cake pairs beautifully with fresh berries or a dollop of whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
