Almond Cake

Ingredients

Ingredient notes & substitutions

Almond flour:

Use finely ground blanched almond flour, not coarse almond meal, or the crumb will turn gritty instead of tender.

All-purpose flour:

This small amount gives the cake structure and lift; swap in more almond flour if you need it fully gluten-free.

Butter:

Make sure it's truly softened to room temperature so it whips up pale and fluffy in step 3 — cold butter won't aerate properly.

Almond extract:

This is where the real almond flavor comes from, so don't skip it; use the full 1 1/2 teaspoons for a bold bakery-style taste or dial back to 1 teaspoon if you prefer it subtle.

Eggs and milk:

Bring both to room temperature before mixing so the batter emulsifies smoothly instead of looking overly curdled or splitting.

Sliced almonds:

Toast them lightly in a dry pan first if you want a deeper, more golden color and extra crunch on top.

Method

1. 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. 2

   Whisk the almond flour, all-purpose flour, baking powder and salt until evenly combined. Set aside.

3. 3

   Beat the softened butter and sugar on medium 3 minutes until pale and almost whipped, scraping the bowl once or twice.

4. 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. 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. 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. 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.

   

Variations to try

• Add 1 teaspoon finely grated lemon or orange zest to the batter for a bright citrus-almond flavor.
• Swap the all-purpose flour for an equal amount of almond flour to make the cake fully gluten-free.
• Fold in 1/2 cup fresh raspberries or thinly sliced pears before baking for a fruity twist.
• Skip the powdered sugar dusting and finish with a simple glaze of powdered sugar and a splash of milk or amaretto instead.

Storage & make-ahead

Store the cooled cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days — just let it come back to room temp before serving for the best texture. To freeze, wrap the un-dusted cake tightly in plastic wrap and foil and freeze whole or in slices for up to 2 months; thaw at room temperature and dust with powdered sugar right before serving. You can also bake the cake a day ahead, which actually gives the crumb time to settle and taste even better.

Frequently asked questions

Can I use almond meal instead of almond flour?

You can, but the cake will be noticeably coarser and less delicate since almond meal includes the skins and isn't ground as fine. For the tender crumb this recipe is known for, stick with finely ground blanched almond flour.

Why does my batter look curdled after adding the eggs?

That's completely normal and happens because the eggs are being added to a very fat-rich butter-sugar mixture. It smooths out and comes together perfectly once the dry ingredients and milk are added.

Can I make this in a regular cake pan instead of a springform?

Yes, just make sure it's well greased and lined with parchment, since a springform mainly makes removal easier for this moist, delicate crumb. A regular 9-inch round pan will work fine, just run a knife around the edge before inverting.

How do I know when the cake is done?

Look for a golden top and a toothpick inserted in the center coming out with a few moist crumbs, not wet batter, usually around 32 to 36 minutes. Because almond flour keeps things moist, don't wait for a completely clean toothpick or you risk overbaking.