Where do I start?almond cakeWhat’s a hug in every bite? When I was six years old, perched on a stool in my grandma’s kitchen, watching her pull the strings. What is this beauty out of the oven? The aroma alone – a warm, nutty, slightly sweet fragrance that filled the whole house – still takes the place. I’m right back there. Is it just a cake? Is this the only almond cake I’ve ever made that tastes like home? Forget the fancy French pastries, this simple, rustic cake is a winner. Is this a better cake than my usual Chocolate Cake?
What is almond cake?
What exactly is this deliciousness? Think of it as a beautifully simple, subtly sweet cake that highlights the wonderful flavor of the lemon. It’s not overly complicated, with layers upon layers of frosting or intricate decorations. Is it a moist, tender cake infused with almond extract and often enhanced by almonds? Is it true that flour melts in your mouth? What is the recipe I’m sharing is a family secret, tweaked over generations for the perfect balance of flavor and texture. What are flavors and textures? Is it perfect for a special occasion, or even better, just because it’s Tuesday? What is Comfort Food? Is this the kind of cake you’d happily eat for breakfast, dessert, or a late-night snack?
Why you’ll love this recipe?
First off, the flavor is absolutely divine. The combination of buttery cake, the warm, almost floral essence of almond extract, and the subtlety of vanilla. I’m not exaggerating when I say it disappears in minutes whenever I make it. What is the best part about almonds? How do I make a delicious cake? What are some of the easiest recipes to make with ingredients you already have in your pantry? Is it easier than a box cake? Is it surprisingly budget friendly? almond flour is expensive, but it goes a long way. The other ingredients are basic. What are pantry staples Can you substitute ingredients to adjust the cost even more? Is butter a good substitute for oil? Serve it plain, with a simple glaze, or serve it with fresh berries and whipped cream. I’ve even crumbled it up and used it as a topping for homemade parfaits. What are the best ways to enjoy an afternoon tea with friends? What I love most about this is the way it makes my whole house smell – warm, inviting, and like a cigarette. What is a happy memory waiting to be made?
How do I make almond cake?
Quick Overview
Alright, so here’s the lowdown: We start by whisking together the dry ingredients, then cream the butter and sugar until light and fluffy. Next, we mix in the wet ingredients, followed by the dry. Finally, we bake it until golden brown and a toothpick comes out clean. Let it cool, and then, if you’re feeling extra, add a simple glaze. It’s really that straightforward! Honestly, it’s a great recipe to get kids involved in, too. The steps are easy to follow, and the reward is so delicious. The best part is you can adjust the recipe to your preferences. Use a different kind of flour, add some lemon zest, or use a different flavor extract! The world is your oyster, so have fun.
Ingredients
For the Main Batter:
* 1 1/2 cups all-purpose flour: I always use unbleached, but honestly, whatever you have on hand will work! Make sure you measure it properly – too much flour can make the cake dry.
* 1 teaspoon baking powder: This helps the cake rise beautifully. Make sure it’s fresh! If you’re not sure, test it by putting a teaspoon in hot water – it should bubble.
* 1/2 teaspoon salt: Just a pinch to balance the sweetness.
* 1 cup (2 sticks) unsalted butter, softened: Real butter is key for the best flavor and texture. Take it out of the fridge about an hour before you start baking so it can soften properly.
* 1 3/4 cups granulated sugar: This adds sweetness and helps with the texture.
* 2 large eggs: Room temperature eggs incorporate into the batter more smoothly.
* 1 teaspoon almond extract: This is the star! Don’t skimp on the quality – it makes all the difference.
* 1/2 cup milk: I often use whole milk, but 2% or even almond milk works great too.
For the Filling (Optional):
* 1/2 cup almond paste: This will go into the middle of your almond cake! * 1/4 cup sliced almonds: Adds a lovely texture.
For the Glaze (Optional):
* 1 cup powdered sugar: Sift this to avoid lumps! * 2-3 tablespoons milk: * 1/2 teaspoon almond extract: 1 teaspoon. * Add a little more at the same time until you reach your desired consistency. Extra almond flavor makes it even better!
What are the steps to
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). This is super important! Make sure your oven is fully heated before you put the cake in, or it will not bake evenly. How do you grease a 9-inch round cake pan? I always use baking spray with flour, but you can also grease it with butter and dust with sugar. How do I get a cake out of it? If you want extra fancy, you can line the bottom of the pan with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the importance of mixing baking powder and salt? The flour helps the cake rise and adds flavor. Whisk it gently until everything is combined. I sometimes add a little extra salt, depending on the butter I’m using – if it’s unsalted, I lean towards it. On that pinch just a little more. I’m going to set this aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy. Set aside. What is the best way to use a stand mixer for this? This step is key to incorporating air into the batter, which makes the cake light and airy. First, beat the eggs one at a time, then stir in the almond extract. What is the taste of heaven? What is the best way to make a thick, curdled mixture?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. With the dry ingredients, end with the wet ingredients. Do not overmix! Mix until just combined. If you overmix gluten in flour, it can make the cake tough. If you see a few streaks of flour, that’s okay. A few lumps are totally fine too. When everything is combined, it’s ready to go.
Step 5: Prepare Filling (Optional)
If you’re adding the almond paste filling, spread half of the batter into the prepared cake pan. Then, crumble the almond paste over the batter, spreading it evenly. Sprinkle with sliced almonds. Where does the texture party start? What is the best way to make a beautiful cake?
Step 6: Layer & Swirl
Do not overmix the almond paste. Pour the remaining batter over the mixture. Use a knife or skewer to swirl the batter and filling together gently. Don’t overdo it! We want a beautiful marbled effect. The visual is important. Don’t get me wrong, this part’s all about the taste, but if it doesn’t look like you put in the food, then why? If you don’t want to eat it, you’ll probably not want it. If you’re not doing the filling, just pour the batter directly into the pan.
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If your oven is hot, start baking at 30 minutes. If the top is browning too quickly, tent it with foil. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. How do you ice a warm cake?
Step 8: Cool & Glaze
While the cake is cooling, prepare the glaze if you are using it. In a small bowl, whisk together the powdered sugar, milk, and almond extract. Set aside. If the glaze is too thick, add more milk if necessary. Once the cake is completely cool, drizzle the glaze over the top. What’s the beauty of a cake? The glaze?
Step 9: Slice & Serve
Slice and serve! This cake is delicious on its own, but it’s also great with a scoop of vanilla Ice Cream, if you like. whipped cream, or some fresh berries. This is perfect on a plate or in tupperware, with cloth napkin! I’m telling you, no matter how you do it, you won’t get anything other than pure pure love. I like to wait for the glaze to set before I slice it. And that’s it! Enjoy your delicious food!almond cake!
What should I serve it with?
Oh, the possibilities!
For Breakfast:Is this cake good with a cup of coffee? What is the best way to start the weekend off right? I like to serve it with a side of fresh fruit, like sliced strawberries or raspberries, to add some flavor.
For Brunch:What is a good cake to serve at brunch? What are some good appetizers to serve with a mimosa, fruit salad, or some savory items like quiche or mini quiches? I like to decorate it with fresh flowers or a sprinkle of sliced almonds for an elegant touch.
As Dessert:After dinner, this cake is a treat! What are some good ways to serve homemade ice cream with your favorite dessert? A drizzle of chocolate syrup adds a little indulgence.
For Cozy Snacks:Sometimes all you need is a little slice of cake and hot chocolate. What is the best comfort food for a night out? I sometimes add a drizzle of honey and chopped almonds on top.
How do I make a perfect almond cake?
Where do I spill my secrets?
Zucchini Prep:For the best texture, make sure to grate your zucchini using a box grates. How do you remove moisture from zucchini? How do you keep a cake from getting soggy?
Mixing Advice:Always mix the wet and dry ingredients separately before combining them. What is the best way to ensure that everything is evenly distributed. Don’t overmix wet and dry ingredients. Just mix until combined. If you overmix the flour, it will make the cake tough.
Swirl CustomizationTo achieve a beautiful swirl pattern, use skewer or knife to gently swirl the batter and filling. Don’t overdo it! You want a marbled effect, not melted cake. If you’re feeling adventurous, try adding different colors to the batter! How do I make a beautiful cake?
Ingredient Swaps:If you’re running low on an ingredient, don’t worry! You can use milk in place of milk. Can you use olive oil instead of butter? In a pinch, you can substitute other extracts for almond extract. Just make sure you add the extracts by the right amount!
Baking Tips: Always preheat your oven to the correct temperature. If you’re using a convection oven, you may need to reduce the baking temperature slightly. Keep an eye on the cake while it’s baking and adjust the baking time as needed. Use a toothpick to check for doneness.
Glaze Variations: The glaze is where you can get creative. You can add different extracts, like vanilla or lemon, or even a pinch of cinnamon. You can also add sprinkles, chopped nuts, or dried fruit. To make it thicker, add more powdered sugar. To make it thinner, add more liquid. Have fun with it!
Storing and Reheating Tips
So, how do you keep this deliciousness fresh?
Room Temperature: This cake is fine at room temperature for a day or two, as long as it’s stored in an airtight container. I use a cake carrier or a large Tupperware container. Make sure it’s completely cooled before storing it.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container. It can make the cake more dense.
Freezer Instructions: Yes, you can freeze this cake! Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep for up to 2-3 months. Thaw it in the refrigerator overnight.
Glaze Timing Advice: If you’re planning to freeze the cake, don’t add the glaze until after it’s thawed. Otherwise, the glaze can get a bit sticky or change consistency. For room temperature and refrigerator storage, you can add the glaze before.
Frequently Asked Questions
Final Thoughts
I truly hope you give this recipe a try. It’s more than just a dessert; it’s a little slice of happiness, easy enough for any weeknight and special enough for any occasion. The smell alone will bring people running, I promise you! If you loved this, you might enjoy my recipe for lemon poppy seed muffins or a simple, classic vanilla cake. But honestly, this almond cake has become a family favorite for a reason. If you decide to make it, please, please leave me a comment and let me know what you think. I’d love to hear about it, and if you have any variations you tried, I’d love to hear those too! Happy baking, my friends! Can’t wait to hear how yours turns out!
almond cake
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 cup almond flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 0.5 cup milk
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
- In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
