Description
This Almond Cake Recipe is a moist and flavorful dessert combining the nutty richness of almond flour and sliced almonds with a delicate vanilla-almond aroma. Perfectly baked to a golden finish, this cake is topped with crunchy almonds and a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
Wet Ingredients
- ¾ cup unsalted butter (170 grams, melted – 1½ sticks)
- 1â…“ cups granulated sugar (267 grams)
- 2 tablespoons vegetable oil (25 grams)
- 1½ teaspoons pure vanilla extract (6 grams)
- 1 teaspoon almond extract (4 grams)
- 4 large eggs (200 grams, room temperature)
Dry Ingredients
- 1½ cups all-purpose flour (180 grams)
- ¼ cup almond flour (24 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon kosher salt
- â…“ cup sliced almonds (29 grams, plus more for topping)
For Topping
- Additional sliced almonds for topping
- Powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and set it aside to be ready for the batter.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and vegetable oil until the mixture is smooth and well combined.
- Add Extracts and Eggs: Add the pure vanilla extract, almond extract, and room-temperature eggs to the wet mixture. Whisk until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt ensuring even distribution of the leavening agent and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture. Using a spatula, gently fold the dry ingredients into the wet until just combined to avoid overmixing which could make the cake dense.
- Transfer Batter: Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even surface.
- Add Toppings: Sprinkle the â…“ cup sliced almonds evenly over the top of the batter to create a crunchy texture on the finished cake.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Cooling helps the cake set and makes it easier to handle.
- Final Decoration: Once cooled, top the cake with additional sliced almonds and a light dusting of powdered sugar if desired for extra flavor and presentation.
Notes
- Ensure eggs are at room temperature for better mixing and cake texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
- Use a toothpick to test doneness as oven temperatures may vary.
- Optional powdered sugar enhances the visual appeal and adds a touch of sweetness.
- This cake pairs wonderfully with a cup of tea or coffee.
