Description
A tender, buttery almond cake with a delicate aroma and moist crumb that stays fresh for days. Made with simple ingredients like almond meal and sour cream, this versatile cake is perfect for snacking, teatime, or special occasions, beloved by readers for its rich flavor and soft texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup blanched sliced almonds (plus more for garnishing the 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 Pan: Preheat the oven to 350°F. Butter or grease a 9-inch springform pan. Optionally, line the bottom and sides with parchment paper rounds and a sleeve for easier removal.
- Grind Almonds and Mix Dry Ingredients: Using a spice grinder, food processor, or blender, pulse the sliced almonds until finely ground. In a medium bowl, combine the all-purpose flour, ground almonds, baking powder, baking soda, and salt. Mix well and set aside.
- Cream Butter and Sugar: Using an electric or stand mixer, cream the softened butter and granulated sugar together for about 5 minutes until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time until fully incorporated. Then add almond extract, vanilla extract, and sour cream, mixing until smooth.
- Combine Wet and Dry: Gradually add the flour and almond mixture to the wet ingredients. Mix just until no dry flour streaks remain to avoid overmixing.
- Transfer and Garnish: Pour the batter into the prepared springform pan and smooth the surface with a spatula. Sprinkle additional sliced almonds and 2 tablespoons of granulated sugar evenly on top.
- Bake: Bake in the preheated oven for 35 to 45 minutes, or until the top turns golden and springs back when lightly pressed. If browning too quickly, tent with parchment paper or foil during the last 10 minutes of baking.
- Cool: Remove from oven and let the cake cool in the pan for 10 minutes. Then carefully remove the springform pan’s outer ring and transfer the cake to a wire rack to cool completely.
- Serve: Before serving, sift powdered sugar over the top and slice into wedges. Enjoy as is or with fresh berries, whipped cream, or raspberry sauce.
Notes
- Use room temperature eggs for a more even mix and tender crumb. If eggs are cold, warm them in a bowl of warm water for 5–10 minutes before use.
- Almond Meal vs. Almond Flour: Almond flour (blanched and finely ground) results in a softer crumb, while almond meal (coarser, with skins) adds more texture.
- Do not overbake: Start checking the cake at 30 minutes. It’s done when a toothpick inserted comes out clean or with a few moist crumbs attached.
- Serving Suggestions: Dust with powdered sugar and serve with fresh berries and whipped cream or drizzle with raspberry sauce for an elegant dessert.
- Storage: Store covered at room temperature for up to 3 days or wrap well and freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American