Description
This Classic Almond Cake is a tender, moist dessert with delicate almond flavor throughout. Made with butter, sour cream, and finely ground almonds, it has a soft crumb that melts in your mouth. Simple to make and beautifully versatile, it’s perfect for brunch, afternoon tea, or any time you want something sweet and comforting.
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened (room temperature is key)
- 1 cup granulated sugar
- 3 large eggs, room temperature (this helps them blend smoothly)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (the magic ingredient!)
- ½ cup sour cream or plain Greek yogurt (keeps it beautifully moist)
- 1 cup finely ground almonds (almond meal or almond flour)
Optional Glaze or Topping:
- Powdered sugar for dusting
- Sliced almonds for topping
- Simple glaze: 1 cup powdered sugar + 2–3 tablespoons milk + ½ teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan generously, or line the bottom with parchment paper for foolproof release. This little step saves so much heartache later!
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside—you’ll add it to the wet ingredients soon.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light, fluffy, and pale—about 3 to 4 minutes. This step adds air to the batter, which makes your cake tender. Add the eggs one at a time, beating well after each addition. Don’t rush this part!
Mix in the vanilla extract and almond extract, then add the sour cream. Beat until everything is smooth and creamy. The batter might look a little curdled—that’s totally normal and it’ll come together beautifully.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Don’t overmix—a few small lumps are fine. Gently fold in the finely ground almonds with a rubber spatula until they’re evenly distributed throughout the batter.
Pour the batter into your prepared cake pan and smooth the top with a spatula. If you’re adding sliced almonds on top, sprinkle them on now. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when touched. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
If you’re using the glaze, wait until the cake is completely cool. In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and pourable. Drizzle it over the top of the cake and let it set for about 15 minutes before slicing. Or simply dust with powdered sugar for a rustic, elegant look.
Notes
- Toast your almonds first – spread almond meal on a baking sheet and toast at 350°F for 5 minutes before adding to the batter for deeper flavor
- Test early – start checking for doneness at 28 minutes; ovens vary and you don’t want a dry cake
- Line the bottom only – greasing the sides helps the cake climb and rise evenly
- Save leftover egg whites – freeze them for meringues or macarons later
- Room temp shortcut – place cold eggs in warm water for 5 minutes to bring them to temperature quickly
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American