Almond Cake (Printable)

A moist, delicate almond-flavored cake perfect for tea time or light dessert. Ready in under an hour.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup almond flour
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 tsp pure almond extract
10 - 1 tsp pure vanilla extract

→ Topping

11 - 1/3 cup sliced almonds
12 - 2 tbsp powdered sugar

# How To Make It:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line bottom with parchment paper.
02 - Whisk together flour, almond flour, baking powder, and salt in a medium bowl.
03 - Beat softened butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in almond and vanilla extracts.
05 - Add dry ingredients in two additions, alternating with milk. Mix until just incorporated, being careful not to overmix.
06 - Transfer batter to prepared pan and level surface. Distribute sliced almonds evenly across top.
07 - Bake 30-35 minutes until golden brown and toothpick inserted into center emerges clean.
08 - Let rest in pan 10 minutes, then remove to wire rack to cool completely. Dust with powdered sugar if desired.

# Tips from dashanddishes:

01 -
  • The almond flour creates an incredibly tender crumb that stays moist for days, unlike traditional butter cakes that dry out
  • This is one of those rare desserts that feels elegant enough for company but simple enough for a Tuesday afternoon with tea
  • The sliced almonds on top create this irresistible crunch that contrasts perfectly with the soft cake beneath
02 -
  • Cold ingredients are the enemy here—take everything out of the fridge at least an hour before baking
  • Overmixing once the flour is added will make the cake tough, so stop as soon as you see no more dry flour
  • The almonds on top can burn quickly, so start checking at 25 minutes and tent with foil if needed
03 -
  • Room temperature ingredients should feel cool to the touch, not cold—if they're still chilly, give them another 15 minutes on the counter
  • Grease your pan with butter instead of oil spray for better flavor and easier release

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