Description
This classic almond cake is moist, tender, and packed with rich almond flavor. Perfect for any occasion, it features a delicate crumb complemented by the subtle aroma of almond extract. Optional ground almonds add a wonderful texture, while a dusting of powdered sugar provides an elegant finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup ground almonds (optional)
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup whole milk
For Serving
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground almonds if you’re using them. This ensures even distribution of leavening agents and nuts.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the almond and vanilla extracts to infuse the batter with flavor.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredients into the wet mixture in batches, alternating with the whole milk. Start and end with the dry ingredients, mixing just until everything is combined, avoiding overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, preventing sogginess from steam.
- Serve: Once cooled, dust the top of the cake with powdered sugar if desired before serving for a beautiful presentation.
Notes
- Ground almonds provide an optional nutty texture and enhance almond flavor, but the cake is delicious without them.
- Ensure butter is softened to room temperature for easier creaming with the sugar.
- Do not overmix the batter to keep the cake light and tender.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and more moist cake.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
