Moist Almond Cake (Print View)

Moist, delicate almond-infused cake perfect for tea time or light dessert. Easy 50-minute preparation.

# What You'll 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

→ Topping

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

# Method:

01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in almond and vanilla extracts.
05 - Add dry ingredients to the wet mixture in two additions, alternating with the milk. Mix until just combined.
06 - Pour batter into the prepared pan, smooth the top, and sprinkle sliced almonds evenly. Bake for 30-35 minutes 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.

# Insider Tips:

01 -
  • The texture is impossibly moist without being heavy or greasy
  • Almond flour creates this tender crumb that literally melts in your mouth
  • It comes together in under 15 minutes of active prep time
  • Perfect with morning coffee or as an elegant dinner party dessert
02 -
  • Room temperature ingredients absolutely matter here, cold eggs will cause the batter to curdle and affect texture
  • Overmixing once the flour is added will make the cake tough instead of tender
  • The cake is done when a tester comes out clean but the center still has slight give
03 -
  • Toast the sliced almonds in a dry pan for 3 minutes before sprinkling on top for extra crunch and flavor
  • Run a thin knife around the edge of the pan while the cake is still warm to ensure clean release
  • Sift the almond flour if it seems especially clumpy to prevent dense spots in the finished cake

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