Description
This Almond Cake is a moist and flavorful dessert combining the nutty goodness of almond flour with a tender crumb created from all-purpose flour. Enhanced with vanilla and almond extracts and topped with optional sliced almonds for a delightful crunch, this cake is perfect for gatherings or a delicious treat. Finished with a light and fluffy whipped cream frosting, it offers a delicate balance of rich texture and subtle sweetness.
Ingredients
Scale
For the Almond Cake
- 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
- 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
- 1/2 cup sliced almonds (optional, for topping)
For the Whipped Cream Frosting (Optional)
- 1 cup heavy cream
- 1-2 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
- Preheat oven and prepare 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. This ensures 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. This step incorporates air for a tender crumb.
- Add eggs and extracts: Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla and almond extracts to infuse the batter with flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; overmixing can cause toughness. The batter should be thick and smooth.
- Prepare for baking: Pour the batter into the prepared cake pan and smooth the top with a spatula. If desired, sprinkle sliced almonds on top to add a decorative and crunchy finish.
- Bake the cake: Place the cake 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 fully baked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before frosting.
- Make the whipped cream frosting (optional): In a chilled bowl, beat the heavy cream with an electric mixer until it starts to thicken.
- Add sugar and vanilla to cream: Add powdered sugar and vanilla extract to the cream, continue beating until soft peaks form, creating a light and fluffy whipped cream.
- Frost the cake: Spread the whipped cream frosting over the cooled almond cake, or serve it on the side to let guests add frosting as they like.
- Serve: Slice and serve the almond cake with a dusting of powdered sugar or fresh berries if desired, for an elegant finishing touch.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Ground almond flour can be found at many grocery stores or made by finely grinding blanched almonds.
- Do not overmix the batter to keep the cake tender.
- If you prefer, substitute buttermilk for whole milk to add a slight tang and moistness.
- The whipped cream frosting is optional but adds a light, creamy contrast to the dense almond cake.
- The cake keeps well stored in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to cool completely before frosting to avoid melting the whipped cream.
