Almond Cake

No ratings yet

With its tender crumb and nutty flavor, you're guaranteed to fall in love with this moist, flavorful almond cake. It's easy to make and can be on your dinner table in just a little over an hour.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American, Spanish

Servings:

Calories: 390kcal

Author: Chef Dennis Littley

Ingredients

2 cups all-purpose flour
½ cup blanched sliced almonds (plus more for garnishing top of the cake)
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened, plus more for buttering pan
1 ½ cups granulated sugar
2 teaspoon almond extract
1 teaspoon vanilla extract
2 large eggs room temperature
1 cup sour cream room temperature

Instructions

Preheat the oven to 325 degrees.
Butter sides and bottoms of a 9-inch springform pan.
*You can add a parchment circle to the bottom of the pan, remember to butter the parchment as well.
Add the blanched almonds to the bowl of a food processor (or spice mill) and pulse until they are finely ground.
Add the all-purpose flour, ground almonds, baking powder, baking soda, and table salt to a large bowl and whisk to combine. Set the dry ingredients aside until needed.
Add the softened unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer)and cream the ingredients until light and fluffy (about 5 minutes.)
Add the eggs, one at a time, to the creamed butter and mix until combined.
*Scrape the bottom and sides of the bowl as needed.
Add the sour cream, almond extract, and vanilla extract to the bowl. Mix just enough to combine.
*Scrape the bottom and sides of the bowl as needed.
Add the flour mixture to the bowl and mix just enough to combine.
*Scrape the bottom and sides of the bowl as needed.
Pour the batter into the prepared springform pan.
Smooth the batter with a spatula. Sprinkle the almonds on top of the batter, then sprinkle two tablespoons of granulated sugar over the top of the almonds.
Place the pan on the center rack of the preheated oven and bake for 45-60 minutes, or until the top is golden brown and springs back to the touch.
*If the cake is browning too quickly, cover the top of the pan with a sheet of parchment paper.
Place the springform pan on a wire rack to cool for 5-10 minutes before removing the sides of the pan. After removing the sides let the almond cake continue to cool until ready to serve.
When ready to serve, dust the top of the cake with powdered sugar.

Nutrition