Almond Cake
You know that when it comes to desserts, I like to keep them simple. And of course, delicious. This cake is exactly that…simple and delicious. It can be eaten with a mug of coffee in the morning, with a cup of tea in the afternoon or a big glass of milk at night. It can be topped with fresh or cooked fruit or just dusted with powdered sugar. However you slice it, this one bowl Almond Cake is a delight! Enjoy!
Almond Cake
Ingredients
- 2 sticks room temperature unsalted butter 16 Tbls
- 7 oz almond paste, at room temperature
- 3/4 c plus 2 Tbls, granulated sugar
- 1 tsp baking powder
- 1/2 tsp almond extract
- 1/4 tsp fine salt
- 6 6 eggs, at room temperature
- 1 1/4 c all-purpose flour, sifted
- Powdered sugar, for serving (optional)
- Fresh or cooked fruit, for serving (optional)
Instructions
- Position a rack in the middle of the oven and preheat to 325F. Lightly grease a 9- or 10-inch cake pan, line the bottom with parchment, and lightly grease the parchment.
- In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, beat the butter, almond paste, sugar, baking powder, almond extract and salt on medium speed until well combined and smooth, about 5 minutes.
- Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl a few times to ensure the batter is well combined. After you’ve added the last egg, scrape down the bowl again and beat the batter on medium speed for about 30 seconds. It will look slightly separated at this point, and that’s normal.
- If using a stand mixer, unlock the bowl. Using a silicone spatula, partially fold in the flour. Relock the bowl and mix on low speed just until the batter looks smooth, about 30 seconds.
- Transfer the batter to the prepared pan and, using a small offset spatula or butter knife, smooth the top. Bake for 40 to 55 minutes, or until the cake springs back when lightly pressed in the center and the top is deep golden brown. (It will take longer to bake if you use a 9-inch pan and less time in a 10-inch pan.)
- Cool in the pan on a wire rack for 30 minutes, then invert the cake onto the rack, remove the parchment paper and turn right side up. Allow to cool about 20 more minutes, or until slightly warm. Serve immediately or at room temperature with powdered sugar and fresh or cooked fruit on top or on the side, if desired.