Almond Nut Cake Recipe
Here is the complete recipe for Almond Nut Cake with all the details you need, including ingredients, instructions, and equipment.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan (or bundt pan)
- Wire cooling rack
- Toothpick (for testing doneness)
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups almond flour finely ground almonds
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter softened at room temperature
- 4 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional, for a stronger almond flavor
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sliced almonds for garnish
- Powdered sugar for dusting
Instructions
- Preheat the Oven:
- Directions Pre-heat oven to 350°F (175°C)
- Or you could simply grease and dust lightly with flour a 9-inch round cake pan or bundt as seen in photo above for another adorable shape meant to play second string....
- Prepare the Batter:
- Combine the all-purpose flour*, almond flour, baking powder and salt in a medium bowl. Set aside.
- Add butter, granulated sugar and brown sugar to a large mixing bowl; cream together until light and fluffy (2-3 minutes).
- Add Eggs and Extracts:
- Beat in each of the eggs, one at a time.
- Add in the vanilla extract and almond (if using).
- Mix Dry Ingredients:
- Adding the dry ingredients to your wet mixture alternating with milk — starting and finishing with flour mix. Beat on low speed just until combined. Do not overmix.
- Pour and Garnish:
- Spread the batter into a cake pan prepared as described earlier, using a spatula to level it.
- Garnish with sliced almonds on top for a crunch.
- Bake:
- Place into the currently pre-heated oven and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pans, and cool completely.
- Finish:
- Cool and sprinkle with powdered sugar before slicing to serve.
Notes
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
- If you prefer a sweeter finish, drizzle a simple glaze made from powdered sugar and milk over the top of the cake.
