Moist Almond Cake (Print Version)

A moist, delicate cake with natural almond flavor, ideal for tea time or light dessert.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon 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 teaspoon pure almond extract
10 - 1 teaspoon pure vanilla extract

→ For Topping

11 - 1/3 cup sliced almonds
12 - 2 tablespoons powdered sugar (optional)

# How-To:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
05 - Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix until just combined; do not overmix.
06 - Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the batter. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

# Expert Advice:

01 -
  • The combination of almond and vanilla extracts creates this warm comforting fragrance that makes everyone ask whats baking
  • It manages to feel fancy enough for dinner guests while being simple enough for a Tuesday afternoon treat
  • The texture is absolute perfection moist and tender with just enough structure to hold together beautifully
02 -
  • Room temperature ingredients are absolutely critical here, cold eggs will curdle your butter mixture and ruin the texture
  • Overmixing once you add the flour will make your cake tough, so stop as soon as everything is combined
  • Every oven is different, so start checking at 30 minutes and trust your toothpick test more than the timer
03 -
  • Let your butter soften naturally on the counter, microwaving it changes the structure and affects how it creams with sugar
  • The toothpick should come out with just a few moist crumbs, not completely clean, for the most tender result

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