There is something truly special about an almond cake that feels both comforting and elegant, and this Almond Cake with Sliced Almond Topping and Vanilla-Bean Cream Recipe delivers exactly that. With its tender crumb, nutty flavor from ground almonds, and a delightful crunch from the toasted sliced almond topping, this cake is perfectly complemented by a luscious vanilla-bean infused cream. It’s a dessert that invites you to slow down, savor each bite, and share a moment of pure joy with friends and family. Trust me, once you try this recipe, it’s going to become one of your all-time favorites to bake and serve.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a key role in creating the delicate texture, moistness, and rich flavor that defines this almond cake.
- All-purpose flour: Provides the structure needed for a tender, yet sturdy crumb.
- Ground almond flour: Adds moistness and a naturally nutty taste that sets this cake apart.
- Baking powder and baking soda: These help the cake rise perfectly, giving it just the right lightness.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Softened to creamy perfection, it enriches the cake with a tender texture.
- Granulated sugar: Sweetens the cake while helping with the texture.
- Large eggs: Bind everything together and add richness.
- Vanilla and almond extracts: Provide layers of warm, aromatic flavor that complement the almonds beautifully.
- Whole milk or buttermilk: Adds moisture and tenderness to the batter.
- Sliced almonds (optional): Sprinkled on top to create a stunning and crunchy almond topping.
- Heavy cream: Whipped into a silky vanilla-bean cream that perfectly crowns the cake.
- Powdered sugar: Sweetens the cream just right without overpowering it.
How to Make Almond Cake with Sliced Almond Topping and Vanilla-Bean Cream Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper. This simple prep ensures your cake will release easily after baking, maintaining its perfect shape and crumb.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground almond flour, baking powder, baking soda, and salt. This step is crucial to evenly distribute the leavening agents and almonds, resulting in a uniform cake texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This process traps air into the mixture, which helps give the cake a tender and light crumb.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, making sure to beat well after each addition. Then stir in both the vanilla and almond extracts. These extracts elevate the cake’s flavor profile with irresistible warmth and nuttiness.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredient mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps the cake tender and moist.
Step 6: Add Batter to Pan and Top with Almonds
Pour the thick, smooth batter into your prepared cake pan and smooth the top evenly with a spatula. If you want that beautiful sliced almond topping, sprinkle it evenly over the surface now for a gorgeous crunch once baked.
Step 7: Bake Until Golden and Just Set
Bake for 25-30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. This timing yields a moist cake that holds together while offering a delicate crumb.
Step 8: Cool and Prepare Vanilla-Bean Cream
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a luscious vanilla-bean cream to pair with the cake.
How to Serve Almond Cake with Sliced Almond Topping and Vanilla-Bean Cream Recipe
Garnishes
A fresh few mint leaves, a dusting of powdered sugar, or extra toasted sliced almonds make delightful garnishes that add a touch of elegance. These small touches brighten the cake’s appearance and add extra texture and aroma.
Side Dishes
This almond cake pairs beautifully with fresh berries or a tangy fruit compote, which balance the nutty richness with fruity brightness. A cup of aromatic tea or freshly brewed coffee makes the perfect surrounding to this treat.
Creative Ways to Present
For an impressive presentation, slice the cake into generous wedges and serve each with a dollop of vanilla-bean cream and a drizzle of honey or berry syrup. You can also serve small individual portions in pretty dessert bowls for a charming touch.
Make Ahead and Storage
Storing Leftovers
You can keep leftover almond cake covered at room temperature for up to 2 days without losing its freshness. For the vanilla-bean cream, it’s best stored refrigerated separately and added just before serving.
Freezing
This almond cake freezes wonderfully. Wrap it tightly in plastic wrap and aluminum foil to preserve moisture. When you’re ready to enjoy, thaw overnight in the refrigerator and top with freshly whipped vanilla-bean cream for the best taste.
Reheating
If you prefer your cake warm, gently reheat individual slices in the microwave for about 15-20 seconds. This softens the crumb and brings out the fragrant almond flavors without drying it out.
FAQs
Can I use almond meal instead of almond flour in this Almond Cake with Sliced Almond Topping and Vanilla-Bean Cream Recipe?
Absolutely! Almond meal can be used as a substitute, but for the lightest texture, finely ground almond flour is preferred. If using almond meal, your cake might be slightly denser, but still delicious.
Is it necessary to use both vanilla and almond extracts?
While the almond extract highlights the nutty flavor of the cake, the vanilla extract adds warmth and depth. Using both creates a lovely complex flavor, but you can adjust according to your taste preferences.
Can I make the vanilla-bean cream without a vanilla bean?
Yes, you can simply use vanilla extract in the whipped cream. If you have a vanilla bean, scraping the seeds into the cream takes the flavor to another level, but the extract still provides that delicious vanilla note.
How do I get the sliced almonds on top nicely toasted?
Sprinkling the sliced almonds on top before baking allows them to toast gently in the oven, turning golden and crunchy. Keep an eye on the cake during the last 5 minutes to avoid burning.
Is this almond cake gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free as written. However, you could experiment with gluten-free flour blends, but be aware it might affect the texture.
Final Thoughts
I cannot recommend this Almond Cake with Sliced Almond Topping and Vanilla-Bean Cream Recipe enough if you’re looking for a dessert that balances simplicity with show-stopping flavor. It’s the kind of cake that brings everyone together and invites smiles all around. So go ahead, bake this beautiful cake and watch it disappear before your eyes—your loved ones will thank you!
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Almond Cake with Sliced Almond Topping and Vanilla-Bean Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Almond Cake is a moist and flavorful dessert combining the rich taste of ground almonds with a soft, buttery crumb. Topped with sliced almonds and a smooth whipped cream frosting, it makes a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup ground almond flour (or finely ground almonds)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup whole milk or buttermilk
Topping and Frosting
- 1/2 cup sliced almonds (optional, for topping)
- 1 cup heavy cream
- 1–2 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
- Prepare the Oven and 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 medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes, incorporating air for a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract and almond extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Prepare Cake for Baking: Pour the batter into the prepared cake pan and smooth the top with a spatula. Optionally, sprinkle sliced almonds over the top for an added crunch and decorative finish.
- Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before frosting.
- Prepare Whipped Cream Frosting: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and sweet frosting.
- Frost and Serve: Spread the whipped cream evenly over the cooled cake. Slice and serve for a delicious almond-flavored dessert.
Notes
- You can substitute buttermilk for whole milk to add a slight tang and make the cake more tender.
- If you prefer a stronger almond flavor, add an extra 1/2 teaspoon of almond extract.
- Sliced almonds on top add texture and a decorative touch, but you can omit them for a smoother cake.
- Ensure the cake is fully cooled before frosting to prevent the whipped cream from melting.
- This cake is best served within 1-2 days for optimal freshness and texture.
