Almond Cake

Course Dessert, Snack
Cuisine French


  • 1 mixing bowl
  • 1 9" cake pan
  • 1 mixer/beater


  • ¾ cup unsalted butter
  • 1 ½ cup sugar
  • 2 ea eggs
  • 1 ½ cup flour sifted
  • 1 tbsp almond extract
  • sliced almonds
  • powdered sugar


  • This is the classic creaming method for cake mixtures
  • Beat butter & sugar until light in color and fluffy.
  • Beat in eggs, one at a time.
  • The creaming method adds the dry and liquid ingredients alternately to the butter mixture.
  • The usual method is a third of the flour, half the milk, a third of the flour, the remaining milk, and finally the remaining flour; it's helpful to scrape the bowl midway through this process.
  • Adding flour and liquids alternately ensures all the liquid (usually milk) will be thoroughly absorbed into the batter. If there's a high amount of butter or other fat in the batter, it's hard to get the liquid totally mixed in; the alternating technique helps reduce the percentage of fat overall (by adding some flour first). It also facilitates the formation of gluten, which binds the batter together.
  • Pour batter into cake pan, and top with almond slices.
  • Bake at 350°f for 45 minutes.
  • Allow to cool, then dust with powdered sugar.
Keyword almond, almond cake, cake

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