Description
This classic Almond Cake features a moist and tender crumb enhanced with ground almonds, a hint of almond extract, and a light whipped cream frosting. Perfect for dessert or an elegant tea-time treat, this cake combines the nutty flavor of almonds with a soft crumb and optional crunchy almond topping for texture.
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
- 1/2 cup sliced almonds (optional, for topping)
Whipped Cream Frosting (Optional)
- 1 cup heavy cream
- 1-2 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
- Prepare the 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. Set aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step helps to incorporate air for a tender cake.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract and almond extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined to avoid overworking the batter; it should be thick and smooth.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle sliced almonds on top if using, for added texture and appearance.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the Whipped Cream Frosting: In a chilled bowl, beat the heavy cream with an electric mixer until it starts to thicken.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream, continuing to beat until soft peaks form.
- Frost the Cake: Spread the whipped cream frosting evenly over the cooled almond cake or serve it on the side for topping individual slices.
- Serve: Slice the almond cake and optionally dust with powdered sugar or serve with fresh berries for a beautiful presentation.
Notes
- For best results, use fresh ground almonds or almond flour to achieve the best texture and flavor.
- Be careful not to overmix the batter as it can result in a dense cake.
- You can substitute buttermilk for regular milk to add a slight tang and make the cake more tender.
- The whipped cream frosting is optional and adds a light finishing touch; alternatively, serve plain or with a dusting of powdered sugar.
- Store any leftovers covered in the refrigerator and consume within 2-3 days for freshness.
- Room temperature ingredients help in better mixing and a smoother batter.
