Almond Cake

If you’re a fan of nuts or just love a cake with a little extra something special, this Almond Cake is about to become your new go-to dessert. Picture this: a soft, buttery cake with the subtle yet rich flavor of almonds, topped with a light, sweet almond glaze. It’s the kind of cake that feels both elegant and comforting, like something you’d serve at a fancy tea party or enjoy on a cozy afternoon at home.

The beauty of almond cake is in its simplicity—it’s not overly sweet, but the almond flavor really shines through. It’s just the right balance of sweetness and nuttiness, and every bite is like a hug for your taste buds. If you’re looking for something a little different from your typical vanilla or chocolate cake, this is the perfect recipe to try!

Why You’ll Love Almond Cake

Almond Flavor That Pops

The almonds are the star of this cake, bringing a nutty depth of flavor without being overpowering. Whether you love almond extract or real chopped almonds, you’re going to get a full almond experience in every slice.

Moist and Tender

This cake is so soft and moist—it’s the kind of cake that melts in your mouth, yet has enough structure to hold its own. You’ll be surprised at how light and fluffy it is.

Perfect for Any Occasion

This cake is just as perfect for a special celebration as it is for a casual get-together. It’s elegant enough for birthdays or tea parties, but simple enough to enjoy just because you’re craving something sweet.

Easy to Make

It’s a straightforward recipe, with easy-to-follow steps that even beginner bakers can handle. You don’t need any fancy equipment, just a few key ingredients and a bit of time.

Versatile for Toppings

You can serve this cake as is, or get creative with toppings! Whether you want to drizzle it with extra almond glaze, sprinkle powdered sugar over the top, or add fresh berries, it’s a cake that works well with a variety of additions.

Ingredients

Here’s what you’ll need to make this almond-flavored dream come true.

For the Cake:

• All-Purpose Flour: The foundation of the cake, giving it structure while still staying light.
• Almond Meal (or Almond Flour): This adds a beautiful almond flavor and helps keep the cake moist.
• Baking Powder: To give the cake its rise and fluffiness.
• Salt: Just a pinch to bring out the flavors.
• Unsalted Butter: The rich base that makes this cake melt in your mouth.
• Sugar: For sweetness—because what’s a cake without a little sugar?
• Eggs: They give the cake structure and moisture.
• Milk: Helps with the texture, making it perfectly moist.
• Vanilla Extract: A touch of vanilla pairs so well with the almond flavor.

For the Almond Glaze:

• Powdered Sugar: To give the glaze its sweetness and smooth texture.
• Almond Extract: The secret ingredient for that rich, almondy flavor.
• Milk: To thin the glaze to the perfect consistency for drizzling.

(Note: Exact measurements are included in the recipe card below!)

Instructions

Let’s bake this almond masterpiece!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour a round or square cake pan (about 8 or 9 inches). You can also line the bottom with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond meal (or almond flour), baking powder, and salt. Set this mixture aside.

Step 3: Cream the Butter and Sugar

In a large bowl, cream together the unsalted butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer. The mixture should be pale and smooth.

Step 4: Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until everything is fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter—it should be smooth, but not too thick.

Step 6: Bake the Cake

Pour the batter into your prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.

Step 7: Cool the Cake

Let the cake cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Step 8: Make the Glaze

While the cake is cooling, make the almond glaze. In a small bowl, whisk together the powdered sugar, almond extract, and milk until smooth. Adjust the amount of milk if you want a thinner or thicker glaze.

Step 9: Glaze the Cake

Once the cake has cooled, drizzle the almond glaze over the top of the cake. You can also spread it with a spatula if you prefer a thicker coating.

Step 10: Serve and Enjoy

Slice and serve your Almond Cake as is, or pair it with fresh fruit, whipped cream, or a cup of tea. Enjoy!

Nutrition Facts

Servings: 10
Calories per serving: 270
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 140mg
Total Carbohydrates: 37g
Dietary Fiber: 2g
Sugars: 23g
Protein: 4g
Vitamin A: 8%
Vitamin C: 0%
Calcium: 4%
Iron: 6%

Preparation Time

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour

How to Serve Almond Cake

• With Fresh Berries: Serve with raspberries, strawberries, or blueberries for a burst of fresh flavor.
• Whipped Cream: A dollop of whipped cream on the side complements the almond flavor perfectly.
• Tea or Coffee: This cake pairs wonderfully with a hot cup of tea or coffee, making it the perfect afternoon snack.
• Extra Glaze: Drizzle even more almond glaze on top for that extra indulgent touch.

Additional Tips

• Keep It Moist: To keep the cake extra moist, wrap it in plastic wrap once it’s completely cool, and it will stay fresh for a few days.
• Add Almonds: For a bit of crunch, you can sprinkle chopped almonds on top of the glaze before it sets.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

FAQ Section

Q1: Can I make this cake gluten-free?
A1: Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure to also use gluten-free baking powder.

Q2: Can I make this cake without almond meal?
A2: You can substitute almond meal with ground almonds or simply leave it out. The cake will still be delicious, though it may not have that almond richness.

Q3: Can I freeze Almond Cake?
A3: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and foil, and it will stay fresh in the freezer for up to 3 months.

Q4: How can I make this cake more almond-flavored?
A4: Add more almond extract to the cake batter or sprinkle slivered almonds on top of the glaze for extra almond flavor.

Q5: Can I use another type of nut in this cake?
A5: Absolutely! You can try using hazelnuts or walnuts in place of almonds for a different flavor profile.

Q6: How do I make the glaze thicker or thinner?
A6: If the glaze is too thin, add more powdered sugar. If it’s too thick, add a little more milk until you reach the desired consistency.

Q7: Can I add frosting instead of glaze?
A7: You can definitely add frosting instead of the glaze. A cream cheese frosting would pair wonderfully with this almond cake.

Q8: Can I make mini almond cakes?
A8: Yes! You can use a muffin tin to bake individual mini almond cakes. Just reduce the baking time to 20-25 minutes.

Q9: Can I add fruit to the batter?
A9: You can add small chunks of fruit, like diced apples or berries, to the batter for a fruity twist!

Q10: Can I use salted butter?
A10: It’s best to use unsalted butter in this recipe to control the amount of salt. However, if you only have salted butter, reduce the added salt in the recipe.

Conclusion

Almond Cake is a delightful dessert that’s both simple and elegant. With its delicate almond flavor, light texture, and perfect glaze, it’s sure to impress anyone who tastes it. Whether you’re baking for a special occasion or just because, this cake is a total winner that’s always satisfying. Give it a try and enjoy every bite of this almondy goodness!

Print