Almond Cake
A tender, moist almond cake with deep nutty flavor and a delicate crumb, topped with sliced almonds and a snowfall of powdered sugar. One bowl, elegantly simple — the kind of cake that's just as good with afternoon coffee as it is after dinner.
Prep
20 min
Cook
35 min
Total
55 min
Serves
10
Ingredients
Cake
- 2 cups almond flour (finely ground, not almond meal)
- 1/2 cup all-purpose flour (or more almond flour for gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 1/2 tsp almond extract (or 1 tsp for subtler flavor)
- 1 tsp vanilla extract
- 1/2 cup whole milk, room temperature
Topping
- 1/4 cup sliced almonds
- 2 tbsp powdered sugar, for dusting
Method
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment and grease the parchment for a clean release.
- 2
Whisk the almond flour, all-purpose flour, baking powder and salt until evenly combined. Set aside.
- 3
Beat the softened butter and sugar on medium 3 minutes until pale and almost whipped, scraping the bowl once or twice.
- 4
Beat in the eggs one at a time, mixing well after each, then add the almond and vanilla extracts. The batter may look slightly curdled — that's normal.
- 5
Add half the dry mixture and mix on low until just combined, pour in the milk and mix briefly, then add the remaining dry mixture and mix just until no flour streaks remain. Don't overmix.
- 6
Scrape into the pan, smooth the top and scatter the sliced almonds over the surface. Bake 32–36 minutes, until golden and a toothpick comes out with a few moist crumbs.
- 7
Cool in the pan 15 minutes, run a knife around the edge and release the springform. Cool completely, then dust with powdered sugar just before serving.
Tips
- Use finely ground almond flour, not coarse almond meal, for a delicate crumb.
- The batter looking curdled after the eggs is normal — it comes together with the flour.
- Toast the sliced almonds first for even deeper flavor and better color.
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