Almond Cake
Moist, almond-scented cake with a crunchy sliced almond topping.
Servings: 12 servings
Ingredients
- ¾ cup unsalted butter 170 grams, melted (1½ sticks)
- 1⅓ cups granulated sugar 267 grams
- 2 tablespoons vegetable oil 25 grams
- 1½ teaspoons pure vanilla extract 6 grams
- 1 teaspoon almond extract 4 grams
- 4 large eggs 200 grams, room temperature
- 1½ cups all-purpose flour 180 grams
- ¼ cup almond flour 24 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- ⅓ cup sliced almonds 29 grams, plus more for topping
- powdered sugar optional, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
- In a large bowl, whisk together the melted unsalted butter, granulated sugar, and vegetable oil until smooth.
- Add the vanilla extract, almond extract, and the room-temperature eggs to the butter mixture and whisk until fully combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt until evenly distributed.
- Fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until no streaks of flour remain.
- Transfer the batter to the prepared cake pan and smooth the top. Sprinkle the ⅓ cup sliced almonds evenly over the batter.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 25 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Top the cooled cake with additional sliced almonds and dust with powdered sugar if desired before serving.
Equipment
- Kitchen scale (optional)
- 9-inch Round Cake Pan
- Mixing bowls
- Whisk
- rubber spatula
- cooling rack
Notes
- Use room-temperature eggs for better mixing.
- Measure flour by spooning into the cup and leveling it.
- Check doneness with a toothpick starting at 25 minutes.
- Almond extract is potent; use the stated amount for a balanced flavor.