Classic Almond Cake Bake

This almond cake has become my go-to dessert for when I want something that feels special but is surprisingly easy to make. Its moist texture and nutty flavor make it perfect for afternoon tea or as a simple, elegant finish to a meal.

I first made this cake for a family gathering and it stole the show. Now everyone asks for it whenever I mention baking.

Ingredients

• Almond paste: to infuse the cake with a deep almond flavor and moist texture& choose a quality almond paste without too much added sugar
• Granulated sugar: for sweetness& regular granulated sugar works best for texture
• Unsalted butter: softened for creamy richness and to balance the sweetness
• Large eggs: to bind the batter and add structure
• Almond extract: to boost the almond aroma naturally present in the paste
• All purpose flour: to provide structure& sift it to keep the cake light
• Baking powder: for a gentle rise and soft crumb
• Salt: to enhance the cake’s overall flavor
• Sliced almonds for topping: which add crunch and a golden finish& look for fresh almonds with no bitterness
• Optional toppings: like powdered sugar, whipped cream, or fresh berries to elevate the serving experience

Instructions

Sift and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit and position the oven rack in the middle. Line an 8-inch round cake pan with parchment paper at the bottom and lightly grease the sides to ensure an easy release once baked.

Process the Almond Paste and Sugar:

Break the almond paste into chunks and place into a food processor. Add granulated sugar and pulse until the mixture is finely ground. This step ensures the almonds are well integrated and no large bits remain.

Add Butter and Blend Thoroughly:

Add the softened butter to the almond mixture. Process continuously until the mixture forms a smooth ball, stopping occasionally to scrape down the sides for even consistency.

Incorporate the Eggs and Extract:

Add the eggs and almond extract next. Pulse until the mixture is combined, making sure to scrape the sides and bottom to blend everything uniformly.

Mix in the Dry Ingredients:

Sprinkle in the flour, baking powder, and salt. Pulse just until all ingredients are blended, avoiding overprocessing which could toughen the cake.

Pour and Smooth the Batter:

Transfer the batter to the prepared pan and smooth the surface. Tap the pan gently on the countertop a few times to release trapped air bubbles.

Add the Topping:

Sprinkle sliced almonds over the top with granulated sugar. I like to do this in two layers: sprinkle half of the almonds, then half of the sugar, and repeat to get an even coverage.

Bake and Cool:

Bake for 23 to 26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes. Carefully run a knife around the edges, remove the cake from the pan, and allow it to cool completely on the rack. If any almonds fall off, gently press them back onto the warm cake.

I love the almond paste in this cake because it gives an authentic almond flavor without needing a lot of extract. That subtle richness reminds me of a cozy weekend when my grandmother taught me how to fold almonds into sponge cake batter.

Storage Tips

Store the cake at room temperature in an airtight container for up to three days to maintain freshness. For longer storage, wrap in plastic wrap and keep refrigerated for up to one week. To freeze, wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to a month. Thaw overnight in the refrigerator before serving.

Ingredient Substitutions

If you cannot find almond paste use marzipan but reduce sugar in the batter slightly as marzipan is sweeter. You can replace all purpose flour with cake flour for a softer crumb but adjust baking times since cake flour absorbs moisture differently. If almond extract is unavailable, vanilla extract can be used but it will change the flavor profile.

Serving Suggestions

This cake shines on its own or with a simple dusting of powdered sugar. Serve with lightly whipped cream and fresh berries such as raspberries or blueberries to enhance the nutty flavor with a bit of brightness. It also pairs beautifully with a cup of tea or coffee for an afternoon treat.

This almond cake is an easy yet impressive dessert that fits any occasion perfectly.

FAQs about Recipes

→ What is almond paste used for in this cake?

Almond paste adds a rich, nutty flavor and moist texture, giving the cake its distinctive almond essence.

→ Can I substitute almond extract if unavailable?

Vanilla extract can be used as a mild substitute, but almond extract intensifies the nutty profile uniquely.

→ How do sliced almonds enhance the cake?

The sliced almonds provide a crunchy texture contrast on top, complementing the soft crumb beneath.

→ What is the best way to check cake doneness?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.

→ Can this cake be served with toppings?

Yes, ideal accompaniments include fresh berries, whipped cream, or a light dusting of powdered sugar.