Description
This classic almond cake is moist, tender, and bursting with rich almond flavor enhanced by almond extract and ground almonds. Perfectly balanced with a hint of vanilla, it’s an easy-to-make dessert ideal for celebrations or everyday enjoyment. The cake features a delicate crumb and a light dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup ground almonds (optional)
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup whole milk
For Serving
- Powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and ground almonds if using. This ensures even distribution of leavening and flavor throughout the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Extracts: Add eggs one at a time to the butter-sugar mixture, mixing well after each addition for proper emulsification. Then stir in almond and vanilla extracts to infuse the cake with their aromatic flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with milk. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to settle, then carefully transfer it to a wire rack to cool completely to room temperature.
- Optional Finishing Touch: Just before serving, dust the cooled cake with powdered sugar for a classic, elegant presentation.
Notes
- Ground almonds add moisture and a more intense almond flavor but can be omitted if unavailable.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once you add flour to keep the cake light and tender.
- Use fresh almond extract for the best flavor impact.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- This cake pairs wonderfully with fresh berries or whipped cream for a delightful dessert.
