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Easy Almond Cake Recipe

Easy Almond Cake Recipe

Moist, buttery almond cake with a tender crumb and a crisp toasted-almond topping. Mixed in minutes and finished with a dusting of powdered sugar for an elegant, effortless dessert.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup blanched almond flour
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 3 large eggs room temperature
  • 1.5 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 teaspoon baking powder
  • 0.25 teaspoon fine sea salt
  • 0.5 cup whole milk room temperature
  • 0.5 cup sliced almonds for topping
  • 2 tablespoon powdered sugar for dusting

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment, and grease the parchment.
  • In a medium bowl, whisk together almond flour, baking powder, and salt; set aside.
  • In a large bowl, beat softened butter and sugar with a hand mixer until light and fluffy, about 2 to 3 minutes.
  • Beat in the eggs one at a time, mixing well after each addition. Mix in vanilla and almond extracts.
  • Mix in half of the dry ingredients, then the milk, then the remaining dry ingredients, stirring just until the batter is smooth.
  • Spread the batter evenly in the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 28 to 32 minutes.
  • Cool in the pan for 10 minutes, then invert onto a rack, remove parchment, and cool completely. Dust with powdered sugar before slicing.

Notes

For a citrus twist, add 1.0 teaspoon finely grated lemon zest with the extracts. Store covered at room temperature for up to 2 days.