Almond Nut Cake
Moist and buttery almond nut cake with a crunchy almond topping. This delicious cake pairs perfectly with coffee or tea and can be topped with an optional almond glaze for extra flavor.
Equipment
- 9-inch Round Cake Pan
- Mixing Bowls
- Electric Mixer
- Wire rack
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup whole milk
- ½ cup finely chopped almonds
Almond Topping
- ½ cup sliced almonds
- 2 tbsp granulated sugar
- 1 tbsp unsalted butter melted
Glaze (Optional)
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla and almond extract.
- Alternately add the flour mixture and milk, mixing just until combined. Stir in the chopped almonds.
- Pour batter into the cake pan and smooth the top.
- In a small bowl, mix sliced almonds, sugar, and melted butter. Sprinkle over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- In a small bowl, whisk powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake before serving.
- Slice and serve warm or at room temperature with coffee or tea!
Notes
This almond cake tastes even better the next day as the flavors meld together. Store in an airtight container at room temperature for up to 3 days.