Almond Cake
Almond Cake is a dense, moist cake full of almond flavor and topped with sliced almonds for a nutty crunch.
Servings: 10
Calories: 402kcal
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ⅔ cup (7 ounces) almond paste
- 1 cup (200 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- ¼ teaspoon almond extract
- 4 large eggs, room temperature
- ½ cup (46 g) sliced almonds
- confectioners' sugar, for dusting, optional
Instructions
- Preheat the oven to 325°F. Lightly spray a 9-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl using a hand mixer on medium-high speed, beat together the almond paste and sugar until small crumbs form.
- Add butter and continue to beat the mixture until light and fluffy.
- Add the almond extract and the eggs, one at a time, fully combining between each addition.
- Add dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.
- Pour the batter into the prepared baking dish, smoothing the top. Sprinkle sliced almonds evenly over the top* and bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean, but a few crumbs are okay.
- Allow the cake to cool completely before dusting with confectioners' sugar (if using), cutting, and serving.
Notes
*Be sure to sprinkle the almond slices all the way to the edge. This cake does rise up and the almonds will move towards the center as it bakes.
Nutrition
Calories: 402kcal