Almond Cake (Moist & Nutty)

This almond cake is a tender, moist dessert with rich nutty flavor and a soft crumb that's perfect for afternoon tea, brunch, or any time you want a simple but elegant cake. Made with almond extract and almond flour for deep almond aroma, it strikes a lovely balance between buttery richness and delicate texture. Serve with fresh whipped cream it adds just the right finishing touch without overwhelming the cake's natural flavor. From simple weekday treats to special occasions, every slice feels cozy and satisfying.

Almond flour is one of those ingredients that, when added to a baking recipe, can have the most beautiful, subtle effect. It can really take a confection to the next level. Almond flour also brings a uniquely subtle sweetness to the end product and, due to its high-fat content, tends to make the goods it is baked into delightfully moist.

This almond cake illustrates this beautifully. It's a simple, moist cake that really allows the flavor of the almond flour to shine. The addition of sliced almonds and granulated sugar to the top of the cake brings the perfect amount of crunch and additional sweetness. Top each slice with a dollop of whipped cream and a smattering of berries and you've got yourself an elegant dessert that will have you coming back for seconds and thirds.

Another simple cake recipe I love is this sour cream pound cake!

Why You'll Love This Almond Cake Recipe

This almond cake is truly one of my favorites. It's so rich and moist and wonderfully easy to throw together. Here come some of the reasons I love it and why I think you will too.

• Texture. Due to the fat content in the almond flour, this cake is extra moist. It practically melts on your tongue. The use of sour cream in the recipe also adds a wonderful tenderness to the dessert.
• Flavor. The almond flour in this recipe brings a subtle sweetness to the cake that I just can't get enough of. Also, the use of butter in addition to oil here adds a richness that would not be achieved by oil alone.
• Quick and easy. This cake only requires you to spend 10 minutes of active time in the kitchen. Pop it in the oven in no time, walk away for 45 minutes, and come back to an utterly delicious dessert.
• Enjoy it any time of day. I love this cake because it can just as easily be enjoyed as a sweet breakfast treat as it can as a dessert. Serve it with whipped cream and berries for dessert or with a cup of hot tea for breakfast. The choice is yours.

The Ingredients That Matter Most

• Almond flour: Adds that deep almond flavor and delicate, moist crumb that defines this cake.
• Almond extract: A little goes a long way - it amplifies almond richness without tasting artificial.
• Butter & sugar: Create a tender, moist base with rich flavor and gentle sweetness.
• Eggs: Provide structure while keeping the crumb soft and lofty.

A Slice of Almond Bliss

Tips for Success

This is a relatively simple, easy-to-throw-together cake but I do have some tips and tricks (after testing this recipe!) that will help you achieve the best results possible. Here they come.

• Read the label. Be sure to grab almond flour, not almond meal. Almond meal is much courser and often has the skins of the nuts incorporated into the mix. Almond meal will throw off the texture of the cake drastically.
• Room temperature ingredients. Be sure to start with room-temperature eggs and sour cream. They will mix more easily with the other ingredients and help prevent you from over-mixing, trust me I found when I skipped this that the cake did not bake up as beautifully.
• Don't over-mix. When incorporating the dry ingredient into the wet ingredients, it is important not to over-mix. Over-mixing the batter can cause the glutens in the flour to overdevelop, leaving you with a tough, overly dense cake. Fold the dry ingredients into the wet ingredients gently and just until incorporated.
• Watch for burning. Almond flour has a propensity to burn more easily than conventional flour, so keep an eye on the cake and be sure to keep the oven temperature down at 325 degrees F.

Sweet Sides That Shine

In the recipe, I suggest serving almond cake with whipped cream (try my Stabilized Whipped Cream) and berries. This is a great way to go but it's not the only way. Here are some other ideas for you.

• Ice cream. Serve this moist almond cake with a scoop of vanilla ice cream. You could even try Amaretto ice cream or a fruity flavor (strawberry would be delicious).
• Sauces. Drizzle a fruity sauce over a slice of this irresistible dessert. I have been loving my Strawberry Compote, this Raspberry Coulis, and my Lemon Curd.
• With a cup of coffee or tea. Yes. You can eat cake for breakfast. Especially when you pair it with your favorite coffee drink or a cup of hot tea.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Almond Cake (Moist & Nutty)

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This almond cake is a tender, moist dessert with rich nutty flavor and a soft crumb that's perfect for afternoon tea, brunch, or any time you want a simple but elegant cake. Made with almond extract and almond flour for deep almond aroma, it strikes a lovely balance between buttery richness and delicate texture. Serve with fresh whipped cream it adds just the right finishing touch without overwhelming the cake's natural flavor. From simple weekday treats to special occasions, every slice feels cozy and satisfying.

• Total Time: 1 hour 5 minutes
• Yield: 8-10 slices 1x

Ingredients

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Cake

• 4oz (½ Cup) Neutral Oil, Avocado Oil or Vegetable Oil
• 188 grams (1 ½ Cups) All-Purpose Flour
• 72 grams (¾ Cup) Almond Flour, not almond meal
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 266 grams (1 ⅓ Cup) Granulated Sugar
• 3 Large Eggs, at room temperature
• 4oz (½ Cup) Sour Cream, at room temperature
• 1 ½ Teaspoons Almond Extract
• 2 Teaspoons Vanilla Extract
• 4oz (½ Cup) Melted Butter

Topping

• ½ cup Sliced Almonds
• 2-3 Tablespoons Granulated Sugar
• Serve with Fresh Whipped Cream & Berries

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Instructions

1. Preheat the oven to 325F/ C and grease a 9-inch springform cake pan, set aside.
2. In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl whisk together the sugar, eggs, sour cream, almond extract, and vanilla extract. In a liquid measuring cup combine the melted butter and oil. While whisking stream in the butter/oil mixture slowly to mix to combine. Once combined gently fold in the dry ingredients, until just combined. Overmixing will overdevelop the gluten, creating a tough cake texture.
4. Pour the cake batter into the prepared pan and sprinkle in an even layer the almonds and sugar. Bake the cake for 45-55 minutes or until the cake is baked through. If you press the top center of the cake with your finger gently it should bounce right back or if you insert a toothpick into the center, it should come out with no wet batter. Let the cake cool and serve with fresh whipped cream and berries. Store leftovers in an airtight container at room temperature for up to 5 days. This cake stays so moist so it's great to prep the day ahead of time.

Equipment

Springform Pan

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OXO Kitchen Scale

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Notes

• Leftovers? No problem. Before topping with whipped cream and berries, seal the cake in an airtight container (like a cake carrier or a Ziplock bag) and store it at room temperature. If you already sliced the cake, arrange the slices in a single layer in an airtight container at room temperature. It will stay wonderfully moist and flavorful for up to 5 days.
• If you would like to keep it for longer, pop the properly stored cake in the freezer for up to 3 months (again, without the whipped cream and berries). Allow it to thaw at room temperature before diving in.

• Author: Elizabeth Waterson
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Cake
• Method: Baking
• Cuisine: American

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