Buttered Almond Cake
Indulge in the nutty, buttery decadence of this Buttered Almond Cake, a dessert that strikes the perfect balance between simplicity and sophistication. Featuring a tender crumb enriched by creamy unsalted butter and a hint of pure vanilla, this easy-to-make cake is crowned with a golden layer of crunchy sliced almonds that add both texture and elegance. Perfect for novice bakers and seasoned pros alike, this recipe requires just 20 minutes of prep time and is baked to perfection in under an hour. Serve it as a sweet mid-afternoon treat, a delightful brunch centerpiece, or an understated dessert dusted with powdered sugar. With its melt-in-your-mouth texture and irresistibly nutty topping, this almond cake is destined to become a household favorite.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 3 pieces large eggs
- 1 teaspoon pure vanilla extract
- 180 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk
- 80 grams sliced almonds
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Sprinkle the sliced almonds evenly over the top of the batter.
Bake 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.
If desired, dust the top with powdered sugar before serving. Slice and enjoy your Buttered Almond Cake!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 22.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 147 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.
