Easy Almond Cake
A soft and nutty cake that is quick to prepare and perfect for weeknight desserts, this Easy Almond Cake fills the kitchen with a comforting aroma and brings smiles to the table.
Ingredients
Dry Ingredients
- 1 cup almond flour Gives the cake its nutty lift and tender crumb.
- 1 cup all-purpose flour Provides structure.
- 1 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Brings moisture and flavor.
- 1 cup sugar Sweetens the cake.
- 3 large eggs Provides structure.
- 1 teaspoon vanilla extract Adds flavor.
- 1/2 cup milk Adds moisture to the batter.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
To store, keep the cake at room temperature in an airtight container for up to two days or refrigerate for up to five days. For longer storage, freeze slices wrapped individually. Best when served fresh, but also works well toasted with jam.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g
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