Description
Enjoy a moist and fluffy Almond Cake infused with almond and vanilla flavors, topped with crunchy sliced almonds. Perfect for any occasion, this delightful treat is sure to impress your family and friends.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or non-stick spray, and optionally line the bottom with parchment paper.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until well blended.
- In a large mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Then mix in vanilla and almond extracts until smooth.
- Gradually add the dry mixture to the wet ingredients, alternating with milk. Start with a third of the dry mixture, then half of the milk, and repeat until all ingredients are combined. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle sliced almonds evenly over the top of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
- Once cool, dust the top with powdered sugar using a fine sieve.
- Cut the cake into wedges and serve on individual plates. Optionally, pair with whipped cream or vanilla ice cream.
- Garnish each slice with fresh berries or a sprig of mint for added flair.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, wrap the cooled cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes