This Almond Cake is an easy cake recipe perfect for dessert or as an afternoon snack cake with a cup of coffee of tea. It’s made with sliced almonds and almond extract so it has a great flavor. Plus, you don’t need a mixer and you can make the cake batter in one bowl.
Last week, the Food Librarian baked a Swedish Visiting Cake from Dorie Greenspan’s book, Baking: From My Home to Yours. The recipe had everything I was looking for to bake. Cake? Check! Almonds? Check! Easy to make? Check check!
This almond cake was unbelievably easy to make. It’s the easiest made-from-scratch cake I’ve ever baked. And it comes out so simple and beautiful. I love the sliced almonds on top.
Ingredients
- Sugar
- Large eggs
- Salt
- Pure vanilla extract
- Pure almond extract
- All-purpose flour
- Melted unsalted butter
- Sliced almonds
- Raw sugar (for sprinkling on top of the batter)
Easy Almond Cake Recipe
The cake requires no mixer: just a spatula, a bowl and a whisk. It took me less than ten minutes to put this cake together and 25 minutes to bake. It was so simple that I actually went ahead and made two of them!
And the best part of all? It was delicious! If you like almonds and if you like tea cakes, you’ll love this cake. It was a big hit. Everyone I shared with this wanted to take some home.
How to Make It
You can use a 9-inch springform pan, cast iron pan, round cake pan, or even a pie plate. I used a springform pan to make it easy to remove the cake.
Whisk the eggs and sugar in a large bowl until well combined. Whisk in the salt and extracts.
Use a spatula to stir in the flour. Once combined, fold in the melted butter.
Pour the cake batter into the prepared cake pan. Sprinkle the sliced almonds and raw sugar over the top of the batter.
Bake the cake until it’s golden on top and baked through about 25 to 30 minutes.
Leave the cake in the pan for five minutes and then run a knife around the edge of the pan to loosen the sides of the cake.
You can serve the cake warm or at room temperature.
I think this cake is delicious all by itself. The texture is moist and tender and the almond flavor really shines through. If you want to dress it up, you could serve it with some fresh fruit.
Leftover cake should be stored in an airtight container at room temperature. You can also freeze the cake. Wrap it in plastic wrap and place it in a large freezer-safe bag.
More Easy Cake Recipes
Almond Cake
Ingredients
- 1 cup sugar plus extra for sprinkling
- grated zest of 1 lemon I left this out
- 2 large eggs
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1 cup all-purpose flour
- 1 stick (8 tbsp) unsalted butter melted and cooled
- about 1/4 cup sliced almonds blanched or not
- raw sugar for sprinkling
Instructions
- Center a rack in the oven and preheat the oven to 350°F. Butter a seasoned 9-inch cast-iron skillet or another heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
- Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. (I left out the zest)
- Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour.
- Finally, fold in the melted butter. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. (The recipe says to sprinkle granulated sugar. I chose raw sugar)
- Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I cannot bake anything sweet to save my life but last night I tried the Tea cake as well as the Banana Nutella Swirl cake..
Huge success! It was so easy I made two almond tea cakes. Thank you, Thank you!!
That’s so great to hear!
I just tried this recipe and it was amazing! It was super easy and tastes great! I’m really surprised how moist it is! I also left out the zest, but it tastes great anyway!!
I love how easy this recipe is too. And so good. It’s great to make when you are pressed for time.
very beautiful!!nice to meet you!
Pingback: Almond tea cake | Online REL
I’m definitely going to come back to this recipe a lot. =)
I don’t know how I missed this comment. Sorry it took me so long to reply. This recipe really is so simple. I made it again recently and was again amazed by the simplicity.
I don’t know how I missed these comments. Yes, the almond tea cake smells great!
I’ve seen quite a few almond cake recipes out there. This one was super easy to make and tasty. I hope you like it.
I’m so excited about finding this recipe. Growing up, a friend’s mom used to make this a lot, and despite my efforts, I’ve never been able to find a recipe that compared (or at least compared to the memories). I have high hopes for yours and plan on testing it this week. Either way it looks delicious, so thank you!
Sounds like a really easy cake to bake. And your house must be smelling so good….that almond aroma…
hi kirbie
you’re right – this is pretty easy! no mixer! i love almonds too. it’s always fun trying new recipes. you should put a cookbook together on day.
That looks like a perfect cake for me. Simple. Almonds. Yum!
Thanks for sharing….
E
I’m sure you could put whole almonds on top, or leave it out. I hope you like it! I hope I didn’t overhype it.
Well I guess the flavor is more like almond tofu type..which you like. Plus it tastes a bit like madeleines.
Haha. Thanks Rosa! I’d feel too much pressure I think about baking my good for others. I hope you like this cake!
This sounds really good! I like your idea of leaving out the zest. I have everything already in the pantry, well, maybe only whole almonds, I’ll have to check. But I’m going to make this!
I don’t like almonds but I loved this tea cake!
I LOVE almonds. Love love love love…
I will make this this weekend. I don’t have a springform pan but I do have regular baking pans. I just need to stop at the grocery store for some supplies.
Yum yum yum yum yum…
You should start a mail order service for your baked goods. I would totally order some!! 😀