If you’re looking for a cake recipe that’s both elegant and easy to make, look no further than this Cake Almond Recipe! Almonds add a nutty, rich flavor to this cake, making it perfect for special occasions or simply a weekend treat. Here are two variations of the recipe that will have your taste buds dancing!
Almond Cake with Buttercream Frosting
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup sliced almonds, toasted and chopped
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20cm) cake pan.
- In a bowl, sift together the flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
- Stir in the chopped toasted almonds and mix well.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- To make the buttercream frosting, cream the butter until it’s light and fluffy. Gradually add the powdered sugar, vanilla extract, and milk, and beat until the frosting is smooth and creamy.
- Spread the frosting over the cooled cake and sprinkle with sliced almonds.
- Serve and enjoy!
Nutritional Information
Per serving (1 slice):
- Calories: 435
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 179mg
- Total Carbohydrate: 54g
- Dietary Fiber: 1g
- Total Sugars: 44g
- Protein: 4g
Cooking Time
Total Time: 1 hour
Tips
- Make sure to toast and chop the almonds before adding them to the cake batter. This will enhance their flavor and texture.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, then use it as directed in the recipe.
- For a more intense almond flavor, you can add 1/2 tsp almond extract to the cake batter.
Notes
This cake is best served on the day it’s made, but it can be stored in an airtight container at room temperature for up to 2 days.
Serving Suggestions
This cake pairs well with a cup of coffee or tea, and it’s perfect for a brunch or afternoon tea party. You can also serve it as a dessert after dinner, topped with fresh berries or whipped cream.
Suggestions for modifications and variations to the recipe
- If you want to make the cake gluten-free, you can replace the all-purpose flour with a gluten-free flour blend.
- If you’re not a fan of buttercream frosting, you can use cream cheese frosting or whipped cream instead.
- You can add different flavors to the cake batter, such as lemon zest or orange zest, to give it a citrusy twist.
Frequently Asked Questions
- Can I use almond meal instead of almond flour?
- Can I make this cake in advance?
- Can I use a different type of nut instead of almonds?
Yes, you can use almond meal instead of almond flour, but keep in mind that the texture of the cake may be slightly different.
Yes, you can make the cake in advance and store it in the freezer for up to a month. To thaw, let it sit at room temperature for a few hours before serving.
Yes, you can use other nuts, such as walnuts or pecans, instead of almonds. Just make sure to adjust the recipe accordingly.
Almond Cake with Raspberry Filling and Whipped Cream
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberry jam
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20cm) cake pan.
- In a bowl, sift together the flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
- Pour half of the batter into the prepared cake pan and smooth the surface with a spatula. Spoon the raspberry jam over the batter, spreading it evenly. Top with the remaining batter and smooth the surface again.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- In a bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled cake and top with fresh raspberries.
- Serve and enjoy!
Nutritional Information
Per serving (1 slice):
- Calories: 435
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 179mg
- Total Carbohydrate: 54g
- Dietary Fiber: 1g
- Total Sugars: 44g
- Protein: 4g
Cooking Time
Total Time: 1 hour
Tips
- Make sure to use seedless raspberry jam for the filling.
- If you prefer a sweeter whipped cream, you can add more powdered sugar.
- You can use other types of fruit, such as strawberries or blueberries, instead of raspberries.
Notes
This cake is best served on