Moist Almond Cake (Print Version)
Moist, delicate cake with natural almond flavor. Perfect for tea time or light dessert.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 teaspoon pure almond extract
10 - 1 teaspoon pure vanilla extract
→ For Topping
11 - 1/3 cup sliced almonds
12 - 2 tablespoons powdered sugar (optional, for dusting)
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
05 - Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix until just combined; do not overmix.
06 - Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
# Expert Hints:
01 -
- The crumb stays incredibly moist for days thanks to the almond flour
- It strikes that perfect balance between elegant enough for company and simple enough for a Tuesday afternoon tea break
02 -
- Room temperature ingredients are non negotiable here cold eggs will curdle your butter mixture
- Stop mixing as soon as the flour disappears overmixed cake becomes tough instead of tender
03 -
- Weigh your almond flour if possible since measuring by volume can be inconsistent
- Let the cake cool completely before slicing to get those clean perfect wedges