Description
A tender and buttery almond cake with a delicate aroma and moist crumb that stays fresh for days. Made with simple pantry staples including blanched almonds, this cake is perfect for snacking, teatime, or special occasions. It features a golden top sprinkled with sliced almonds and sugar, offering a delightful crunch alongside the soft crumb.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup blanched sliced almonds (plus more for garnishing top of the cake)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup butter, softened (plus more for buttering pan)
- 1 ½ cups granulated sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup sour cream
Instructions
- Prepare the pan: Preheat your oven to 350℉ (175℃). Butter or grease a 9-inch springform pan, then line the bottom and sides with parchment paper rounds and a sleeve to prevent sticking.
- Grind almonds and mix dry ingredients: Using a spice or nut grinder, food processor, or blender, pulse the sliced almonds until finely ground to make almond meal. In a medium bowl, whisk together the all-purpose flour, ground almonds, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: With an electric or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 5 minutes, ensuring a smooth and airy base for the cake.
- Add eggs and extracts: Beat in the eggs one at a time until fully combined, then mix in the almond extract, vanilla extract, and sour cream to add moisture and flavor depth.
- Combine wet and dry ingredients: Gently fold the flour mixture into the wet ingredients just until no streaks of flour remain, being careful not to overmix to maintain a tender crumb.
- Transfer batter and add toppings: Pour the batter into the prepared springform pan and smooth the top with a spatula. Sprinkle the top with additional sliced almonds and 2 tablespoons of granulated sugar for a crunchy golden crust.
- Bake the cake: Bake for 35-45 minutes, checking around 30 minutes. If the cake browns too fast, tent it with parchment paper or foil during the last 10 minutes. The cake is done when the top is golden and springs back lightly to the touch, or a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and finish: Let the cake cool in the pan for 10 minutes before removing the springform ring. Transfer to a wire rack to cool completely. Before serving, sift powdered sugar over the top and cut into wedges.
Notes
- Room temperature eggs help the batter mix more evenly and produce a tender crumb. If eggs are cold, warm them in a bowl of warm water for 5-10 minutes before using.
- Almond meal (coarser grind, may include skins) gives more texture to the cake, while almond flour (finer, blanched) yields a softer crumb.
- Do not overbake; start testing for doneness at 30 minutes to avoid a dry cake.
- Serving suggestions: dust with powdered sugar, serve with fresh berries and whipped cream, or drizzle with raspberry sauce for an elegant dessert.
- Store the cake covered at room temperature for up to 3 days or freeze wrapped well for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
