Ingredients
For the Cake
- 1 cup (120g) almond flour
- 1½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure almond extract
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (120g) sour cream
For the Almond Topping
- ½ cup sliced almonds
- 1 tablespoon granulated sugar
Optional Almond Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon almond extract
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Almond flour
- All-purpose flour
- Baking powder
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for 3–4 minutes until light and fluffy.
This step helps create a tender and airy cake texture.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition.
Mix in:
- Almond extract
- Vanilla extract
The almond extract is the key ingredient that gives this cake its signature flavor.
Step 5: Combine the Batter
Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream.
Mix until just combined.
Avoid overmixing to keep the cake soft and tender.
Step 6: Fill the Pan
Spread the batter evenly into the prepared cake pan.
Sprinkle the sliced almonds and sugar over the top.
The almonds will toast beautifully while baking, adding flavor and crunch.
Step 7: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
The top should be golden brown and lightly crisp around the edges.
Step 8: Cool
Allow the cake to cool in the pan for 15 minutes.
Transfer to a wire rack and cool completely before glazing or serving.
Step 9: Make the Glaze (Optional)
In a small bowl, whisk together:
- Powdered sugar
- Milk
- Almond extract
Drizzle over the cooled cake.
Let the glaze set for 10 minutes before slicing.
Why You’ll Love This Recipe
- Rich almond flavor in every bite
- Moist, buttery, and tender texture
- Easy to make with simple ingredients
- Perfect for holidays, birthdays, and tea parties
- Beautiful enough for special occasions
- Delicious with or without glaze
Delicious Variations
Berry Almond Cake
Fold 1 cup fresh raspberries or blueberries into the batter.
Lemon Almond Cake
Add the zest of 1 lemon and 2 tablespoons lemon juice.
Chocolate Almond Cake
Mix in ½ cup mini chocolate chips.
Almond Coconut Cake
Add ½ cup shredded coconut for extra texture and flavor.
Almond Cherry Cake
Top with fresh cherries before baking for a classic flavor combination.
Expert Baking Tips
Use Room Temperature Ingredients
Room-temperature butter, eggs, and milk create a smoother batter and better rise.
Measure Flour Correctly
Spoon flour into measuring cups and level it off to avoid a dense cake.
Don’t Skip the Almond Flour
It provides moisture and enhances the nutty flavor.
Toast the Almonds
For extra flavor, lightly toast the sliced almonds before adding them to the batter.
Allow the Cake to Cool Completely
The flavors develop as the cake cools, making it even more delicious.
Storage
Room Temperature
Store covered for up to 3 days.
Refrigerator
Store in an airtight container for up to 1 week.
Freezer
Wrap individual slices tightly and freeze for up to 3 months.
Serving Suggestions
This almond cake pairs wonderfully with:
- Fresh strawberries or raspberries
- Whipped cream
- Vanilla ice cream
- Hot coffee
- Cappuccino
- Earl Grey tea
- Fresh fruit compote
Nutritional Information (Approximate Per Slice)
- Calories: 380
- Protein: 7g
- Carbohydrates: 36g
- Fat: 23g
- Fiber: 2g
- Sugar: 22g
This Best Almond Cake is a timeless dessert that combines a soft buttery crumb with rich almond flavor, creating a simple yet elegant treat that’s perfect for any occasion.
