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
Scale
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.
