Description

This Best Almond Cake is a moist and flavorful dessert featuring almond paste for a rich nutty taste. It’s a simple yet elegant cake made with a combination of almond paste, butter, eggs, and a hint of almond and vanilla extracts. Topped with sliced almonds and a sprinkle of sugar, this cake is perfect for any occasion and can be dusted with powdered sugar for a lovely finish.

Ingredients

Scale

Almond Cake Batter

7 oz almond paste
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1 tsp almond extract
1/2 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 cup whole milk, room temperature

Toppings

1/2 cup sliced almonds (optional)
3 tbsp granulated sugar (vanilla bean sugar preferred, for topping)
Powdered sugar (optional, for dusting)

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper to prevent sticking.
Process Almond Paste and Sugar: In a food processor bowl, add the almond paste and granulated sugar. Pulse until the mixture resembles fine crumbs to ensure even distribution of sweetness and nutty texture.
Add Butter: Add softened butter to the food processor and process until the mixture becomes smooth and creamy, combining the fat and almond paste uniformly.
Incorporate Wet Ingredients: Add eggs one at a time, then add vanilla extract, almond extract, and milk. Mix until fully combined to create a smooth batter.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure these are evenly blended.
Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the food processor with the wet mixture and blend just until the flour mixture disappears, being careful not to overmix as that could toughen the cake.
Prepare for Baking: Pour the batter into the prepared cake pan and smooth the surface. Sprinkle the top evenly with granulated sugar and sliced almonds if using.
Bake: Bake the cake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs indicating the cake is perfectly baked.
Cool and Serve: Let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely. Optionally dust with powdered sugar before serving for an elegant touch.

Notes

Do not overmix the batter once flour is added to avoid a dense texture.
Using room temperature ingredients helps the batter combine smoothly.
The sliced almonds on top add a delightful crunch but can be omitted if preferred.
Powdered sugar dusting is optional but adds a nice presentation and a touch of sweetness.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: almond cake, almond paste cake, nutty cake, simple almond dessert, baked almond cake