There’s something magical about a freshly baked almond cake that fills the home with warmth and a comforting aroma. This particular almond cake recipe has become a family favorite, winning over even the pickiest of eaters at our dining table. The first time I baked it, I was amazed by how the subtle nuttiness of the almonds paired perfectly with the sweetness of the cake. My family, notorious for their varied tastes, unanimously agreed it was a hit. The cake’s moist, tender crumb and the rich, buttery flavor make it perfect for any occasion, from a casual Sunday brunch to a sophisticated dinner party. Each slice is a delightful balance of flavors and textures that beckons you for another bite.
Ingredients
To create this delectable almond cake, you will need the following ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups (150 grams) almond flour
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) whole milk
- 1/4 cup (25 grams) sliced almonds, for topping
- Powdered sugar, for dusting
Instructions
Let’s walk through the process of creating this delightful almond cake:
Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal.
Step 2: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 3: Add the eggs, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and the batter stays smooth.
Step 4: Mix in the vanilla and almond extracts, giving the batter a lovely fragrant aroma.
Step 5: In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined.
Step 6: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
Step 7: Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Once cooled, dust the cake with powdered sugar before serving.
Nutrition Facts
This almond cake recipe serves 10 people. Each serving contains approximately 320 calories. While it’s a treat, it makes for a delightful indulgence that can fit into a balanced diet when enjoyed in moderation.
Preparation Time
The preparation time for this almond cake is about 20 minutes, with an additional 35-40 minutes for baking. In total, you’re looking at less than an hour to produce a cake that will impress your family and guests alike.
How to Serve
Serving this almond cake is a breeze, and it can be presented beautifully with minimal effort:
- Serve it warm with a scoop of vanilla ice cream for a decadent dessert.
- Pair it with a dollop of whipped cream and fresh berries for a refreshing twist.
- Enjoy it with a cup of coffee or tea for a delightful afternoon snack.
- Top with a light drizzle of honey for added sweetness.
- Add a scoop of almond gelato on the side for a double almond delight.
Additional Tips
Here are some tips to ensure your almond cake turns out perfectly every time:
- Use room temperature ingredients: This helps the batter mix more evenly, resulting in a smoother cake texture.
- Do not overmix the batter: Overmixing can lead to a dense cake. Mix until the ingredients are just combined.
- Check for doneness: Start checking the cake a few minutes before the recommended baking time to avoid overbaking.
- Store properly: Keep the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Experiment with flavors: Try adding citrus zest or spices like cinnamon for a unique twist.
FAQ Section
Here are some frequently asked questions about this almond cake recipe:
Q: Can I use almond meal instead of almond flour?
A: Yes, you can use almond meal, but keep in mind that it will result in a slightly denser texture due to the coarser grind of the almonds.
Q: Can I substitute the all-purpose flour with a gluten-free alternative?
A: Absolutely! Use a gluten-free all-purpose flour blend to make this cake gluten-free. Ensure the blend includes a binding agent like xanthan gum for best results.
Q: How can I make this cake dairy-free?
A: To make the cake dairy-free, substitute the butter with a vegan alternative and use almond or coconut milk instead of whole milk.
Q: Can I add chocolate chips to the batter?
A: Yes, adding chocolate chips can enhance the flavor. Stir in 1/2 cup of chocolate chips to the batter before baking for a delightful chocolate almond cake.
Q: What can I do with leftovers?
A: Leftover almond cake can be stored in the refrigerator for up to a week. It also freezes well; wrap individual slices in plastic wrap and store in a freezer-safe bag for up to three months.
