Almond Cake

Almond Cake is one of those timeless desserts that feels both elegant and comforting at the same time. I love how simple it is to make yet how rich and nutty it tastes, with every bite melting softly and leaving that hint of roasted almond flavor that keeps you coming back for more.

I always find myself baking this cake when I want something that feels homemade and cozy but still looks beautiful enough to serve for guests. It has the perfect balance of sweetness and texture soft in the center, slightly crisp on the edges, and topped with a generous layer of sliced almonds that toast to golden perfection in the oven.

There’s something magical about how this cake fills the kitchen with the warm scent of butter and almonds as it bakes. It’s a recipe that never fails to remind me why simple ingredients can create the most memorable desserts.

Whether I’m making it for a weekend treat, an afternoon coffee pairing, or a festive celebration, this Almond Cake always impresses. Let’s make it together it’s easier than you think!

Ingredients

Here’s what I use for this recipe. You can easily make small adjustments depending on your taste!

• Almond flour – The star ingredient that gives the cake its moist texture and nutty flavor.
• All-purpose flour – Helps balance structure and softness in the cake.
• Sugar – Sweetens the cake and gives a slight crisp top.
• Butter – Adds richness and keeps the crumb tender.
• Eggs – Provide moisture and stability.
• Vanilla extract – Enhances the flavor and aroma.
• Almond extract – Deepens the nutty essence of the cake.
• Sliced almonds – For that signature crunchy topping.
• Powdered sugar – Optional, for dusting before serving.

Tools You’ll Need

• Mixing bowls – To combine dry and wet ingredients.
• Electric mixer or whisk – To cream butter and sugar together until fluffy.
• Cake pan – A round pan works perfectly for even baking.
• Rubber spatula – For folding in the almond flour gently.
• Oven thermometer – To ensure the cake bakes evenly.
• Cooling rack – To let the cake rest properly before slicing.

Instructions

Step 1: Preheat the Oven

I begin by preheating my oven to 350°F (175°C) and greasing a round cake pan. Then, I line the bottom with parchment paper for easy removal later.

Step 2: Cream Butter and Sugar

In a large bowl, I beat softened butter and sugar until light and creamy. This step creates the perfect fluffy base for the cake.

Step 3: Add the Eggs and Flavoring

I mix in the eggs one at a time, followed by vanilla and almond extract. The aroma at this stage is absolutely heavenly!

Step 4: Combine Dry Ingredients

In a separate bowl, I whisk together almond flour and all-purpose flour. Then, I gently fold it into the butter mixture until just combined no overmixing here!

Step 5: Pour and Top

I spread the batter evenly into the prepared pan and sprinkle sliced almonds generously over the top.

Step 6: Bake the Cake

I bake it for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The almonds on top should be beautifully golden.

Step 7: Cool and Serve

Once baked, I let the cake cool in the pan for about 10 minutes before transferring it to a rack. I like to dust it lightly with powdered sugar before slicing and serving.

Tips

If you want an extra moist cake, I sometimes add a tablespoon of sour cream or Greek yogurt to the batter. For a gluten-free version, you can skip the all-purpose flour and use only almond flour. I also love to drizzle a little honey over the cake while it’s still warm it adds shine and sweetness that’s irresistible!

Ways to Serve

This Almond Cake is perfect with a hot cup of coffee or tea. You can serve it plain, dusted with sugar, or topped with whipped cream and fresh berries for an elegant dessert. It’s also delicious slightly warmed with a scoop of vanilla ice cream for a cozy finish.

Frequently Asked Questions

Can I use only almond flour?
Yes, but the texture will be a bit more delicate. Make sure to line your pan well and handle it carefully when unmolding.

How do I store almond cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze almond cake?
Definitely! Wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.

What can I add for extra flavor?
A splash of orange zest or amaretto liqueur adds a lovely twist to the classic flavor.

See You in the Kitchen

I hope you try this Almond Cake soon! It’s a simple recipe that looks beautiful, tastes incredible, and makes every occasion a little more special. Don’t forget to share your results or save this recipe for later it’s one worth keeping.
Happy Cooking!

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