Butter Almond Cake
Rich, buttery, and elegantly simple, this Butter Almond Cake is the perfect balance of soft, moist cake and a delightfully crisp almond topping. Made with pantry staples like all-purpose flour, unsalted butter, and granulated sugar, this recipe is elevated with the nutty crunch of sliced almonds and the warm aroma of vanilla extract. Quick to prepare in just 15 minutes, this homemade dessert bakes to golden perfection in under 40 minutes, making it a go-to for effortless indulgence. Finished with a dusting of powdered sugar, it’s as stunning as it is delicious—perfect for pairing with coffee, tea, or serving as a sweet centerpiece for any gathering. Whether you're hosting a special occasion or simply embracing your love for almond desserts, this easy Butter Almond Cake guarantees to impress with every slice!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 3 units Large eggs
- 0.5 cup Whole milk
- 1.5 teaspoons Vanilla extract
- 0.5 cups Sliced almonds
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Reduce the mixer speed to low and gradually add the dry flour mixture, alternating with the milk and vanilla extract. Start and end with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Once the cake is fully cooled, dust the top with powdered sugar for an added touch of sweetness and presentation.
Slice and serve. Enjoy your Butter Almond Cake with coffee, tea, or as a standalone dessert!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 28.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
