Almond Cake Recipe From Scratch: A Slice of Pure Bliss

Imagine sinking your teeth into a cake that’s moist, tender, and bursting with the delicate flavor of almonds. A cake that’s both sophisticated and comforting, perfect for a special occasion or a simple afternoon treat. This almond cake, made entirely from scratch, is exactly that – a slice of pure bliss. Forget those boxed mixes; once you taste the difference of homemade, you’ll never go back. This recipe is surprisingly easy to follow, even for novice bakers, and the result is a cake that’s guaranteed to impress.

Why This Recipe Works

This almond cake recipe isn’t just a collection of ingredients; it’s a carefully crafted formula designed for success. Here’s why it works so well:

• Almond Flour Power: Using almond flour (or almond meal) provides a naturally moist and tender crumb. It also infuses the cake with a rich almond flavor that’s far superior to extract alone.
• Butter and Oil Combination: The combination of butter and oil creates the perfect balance of flavor and moisture. Butter contributes a rich, buttery taste, while oil ensures the cake stays moist for days.
• Proper Mixing Technique: The creaming method – creaming together the butter and sugar – is crucial for incorporating air into the batter, resulting in a light and fluffy cake. Avoid overmixing after adding the flour to prevent a tough cake.
• Almond Extract Enhancement: A touch of almond extract intensifies the almond flavor, making it truly irresistible.
• Simple Glaze Option: The optional almond glaze adds a touch of sweetness and shine, complementing the almond flavor perfectly.

Ingredients

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 cup almond flour (or almond meal)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
• Wet Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon almond extract
  • ½ cup milk
  • ¼ cup vegetable oil
• Optional Almond Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ¼ teaspoon almond extract
  • Sliced almonds, for garnish

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. This ensures even distribution of the baking powder.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer. The mixture should be pale and airy.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. Add the almond extract.
5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and oil. Begin and end with the dry ingredients. Mix until just combined. Do not overmix. Overmixing will develop the gluten in the flour, resulting in a tough cake.
6. Pour into Pan and Bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
8. Prepare the Glaze (Optional): While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.
9. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. Garnish with sliced almonds, if desired.
10. Serve and Enjoy: Slice and serve your delicious homemade almond cake!

Tips for Success

Here are a few tips to ensure your almond cake turns out perfectly every time:

• Use Room Temperature Ingredients: Using room temperature butter, eggs, and milk will help them emulsify properly, resulting in a smoother batter and a more even bake.
• Measure Flour Accurately: Use a kitchen scale for the most accurate measurement of flour. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your batter.
• Don’t Overmix: Overmixing the batter after adding the flour can develop the gluten and result in a tough cake. Mix until just combined.
• Check for Doneness: Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean, the cake is done. If it has wet batter on it, continue baking for a few more minutes and check again.
• Cool Completely Before Glazing: Make sure the cake is completely cool before glazing, otherwise the glaze will melt and run off.

Storage Instructions

Store leftover almond cake in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQ

• Can I use almond extract instead of almond flour? While you can use almond extract, it won’t provide the same moistness and texture as almond flour. The almond flour contributes significantly to the cake’s flavor and structure.
• Can I use a different type of flour? While all-purpose flour is recommended, you can substitute it with cake flour for an even more tender crumb. Avoid using bread flour, as it will result in a tougher cake.
• Can I make this cake gluten-free? Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for binding.
• Can I add other nuts? Yes, you can add other nuts like chopped walnuts, pecans, or hazelnuts to the batter or as a garnish.
• My cake is dry. What did I do wrong? Overbaking is the most common cause of dry cake. Make sure to check for doneness regularly and avoid overbaking. Also, ensure you are measuring your ingredients accurately, especially the flour.

Conclusion

This almond cake recipe from scratch is a true gem. It’s simple enough for beginner bakers, yet impressive enough for special occasions. The combination of almond flour, butter, and almond extract creates a flavor that’s both delicate and decadent. Whether you enjoy it plain, with a dusting of powdered sugar, or with the optional almond glaze, this cake is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to experience the pure bliss of homemade almond cake!