Almond cake(almond butter cake, almond coffee cake).
This Almond cake is also known as almond coffee cake.
An easy to make butter cake topped with crunchy, toasted almonds.
Anyone can make the almond coffee cake as the ingredients are the usual basic cake making ingredients except for the almond of course.
Despite having all the similar ingredients to making a light and fluffy butter cake, this almond-flavored cake is dense and heavy giving it the taste and feel of biting into a thick cookie bar.
It’s the perfect slice of sweetness to accompany your coffee or tea.
With the Almond topped crust, you can take this almond cake to any functions, from a picnic to a family get together or dinner party.
The Almond butter cake can also be a homemade gift for your friends or neighbor for the Christmas season.
Save the recipe to your favorite Pinterest board!
Beginner’s tips on
making the Almond
cake.
- Have all the ingredients ready to make the almond cake.
- Eggs and butter should be at room temperature.
- Sift flour and baking powder twice to combine the rising agent well.
- Almond essence- almond-flavored essence is quite strong so make sure to only add a few drops.
- On the list of ingredients I have recommended a few drops but if you do love the strong aroma and flavor of almond, increase the number of drops with caution as you don’t want the flavor to be too strong.
- Although the original almond coffee cake needs almond essence, I opted out of using it and used vanilla instead because I knew my kids have disliked the strong flavor and aroma on previous occasions.
- Almond slivers- I’ve used almond slices that I sliced at home.It’s time-consuming and needs to be done with a lot of patience or you might end up cutting your finger. If you can buy them.
- Baking time- keep in mind, baking time can vary due to altitude, weather and individual ovens.
- If you are using a small oven, keep a piece of foil ready to cover the almond cake as it bakes halfway through.
- This would avoid the almond slices as well as the top of the cake burning due to direct heat.
- Once cool enough to handle, remove the almond cake from the pan and leave it on a cake cooling rack to cool.
Storing- once cool. you can store in an air-tight container. can be kept and consumed within a week.
Freezing- avoid freezing.
Heating-avoid heating unless the cake is really cold. you can microwave the cake for a few seconds.
Stop food wastage by- sharing with neighbors but this cake finishes within a day or two at my home.
How to make
Almond cake
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients.
Ingredients mentioned below use standard measuring cups and spoons.
1 cup of salted butter
1 and 1/2 cup of sugar(granulated)
2 eggs
3 drops of almond essence(optional, the 1/8th teaspoon has 6 drops of liquid, use half of it. please read beginner’s notes)
2 cups of flour
2 teaspoons of baking powder
1/2 cup of almonds sliced as thin as possible or use store-bought Almond slivers
Method
Prep work before you make the cake.
If you are slicing the Almonds than using store-bought ones, then do this first as it’s time-consuming.
Have a 9″ pan lined with parchment paper or foil(I have used foil).
lightly butter the inside and sides of the baking pan.
Have all the ingredients ready and at room temperature.
If your sugar granules are large, please make sure to pulse them in the blender for a few second. this makes the creaming of butter and sugar easier.
Sift flour and baking soda twice to an even distribution of the rising agent.
Have a piece of foil that will cover the baking pan ready if you are using a small oven.
Mixing the
ingredients for
the Almond cake.
Add butter(1 cup of salted butter)to the bowl.
On speed 1 of your hand mixer, soften the butter for a few seconds.
Once the butter is softened, add sugar(1 and 1/2 cup).
Combine butter and sugar between speed 2-4 of your hand mixer.
Continue to cream the butter and sugar until light and fluffy.
If you do feel smaller sugar granules, don’t worry about it as the next step will make sure the sugar is dissolved completely.
Add eggs(2), almond essence(2 drops, please refer to notes on the ingredient list, and beginner’s notes).
Combine on speed 1-2 of your hand mixer.
Do not over mix, just enough that the eggs are well combined and you have a light batter.
Add flour(2 cups of flour with 2 teaspoons of baking powder sifted twice)to the creamy batter.
Add half a cup at a time and combine.
Once you’ve added the flour and mixed, the result would be thick and smooth cake batter.
Transfer batter to the buttered pan.
Smooth and even out the batter all around the pan with a spatula.
Sprinkle the Almond slivers and then press them in lightly.
If you are using a large oven.
Preheat oven to 170C. place the cake pan in the center of the oven and bake at 170C for 30-35 minutes.
As the cake bakes, if you notice the almonds turning dark because of direct heat, cover with the foil and continue baking.
Check if the cake is done by inserting a toothpick or knife which should come out clean.
If the cake is not done, bake the cake for another 5-10 minutes.
If you are using a small oven, convection oven or a microwave oven.
Bake as mentioned earlier ONLY, make sure to check the cake after 20 minutes, if you notice the top of the cake turning dark brown, take the cake out and cover it with foil.
Place it back in the oven and bake for another 15 minutes.
Check if the almond cake is done by inserting a knife into the cake. it should come out clean.
Remove cake from the oven. let it cool for 10-15 minutes and gently remove the cake from the pan and transfer to a cooling rack.
almond cake(almond butter cake, almond coffee cake)
This Almond cake is also known as almond coffee cake.
An easy to make butter cake topped with crunchy, toasted almonds.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 1 cup of salted butter
- 1 and 1/2 cup of sugar(granulated)
- 2 eggs
- 3 drops of almond essence(optional, the 1/8th teaspoon has 6 drops of liquid, use half of it. please read beginner’s notes).
- 2 cups of flour
- 2 teaspoons of baking powder
- 1/2 cup of almonds sliced as thin as possible or use store-bought Almond slivers
Instructions
Prep work before you make the cake.
If you are slicing the Almonds than using store-bought ones, then do this first as it’s time-consuming.
Have a 9″ pan lined with parchment paper or foil(I have used foil).
lightly butter the inside and sides of the baking pan.
Have all the ingredients ready and at room temperature.
If your sugar granules are large, please make sure to pulse them in the blender for a few seconds. this makes the creaming of butter and sugar easier.
Sift flour and baking soda twice to an even distribution of the rising agent.
Have a piece of foil that will cover the baking pan ready if you are using a small oven.
MIXING THE INGREDIENTS FOR THE ALMOND CAKE.
Add butter(1 cup of salted butter)to the bowl.
On speed 1 of your hand mixer, soften the butter for a few seconds.
Once the butter is softened, add sugar(1 and 1/2 cup).
Combine butter and sugar between speed 2-4 of your hand mixer.
Continue to cream the butter and sugar until light and fluffy.
If you do feel smaller sugar granules, don’t worry about it as the next step will make sure the sugar is dissolved completely.
Add eggs(2), almond essence(2 drops, please refer to notes on the ingredient list, and beginner’s notes).
Combine on speed 1-2 of your hand mixer.
Do not over mix, just enough that the eggs are well combined and you have a light batter.
Add flour(2 cups of flour with 2 teaspoons of baking powder sifted twice)to the creamy batter.
Add half a cup at a time and combine.
Once you’ve added the flour and mixed, the result would be thick and smooth cake batter.
Transfer batter to the buttered pan.
Smooth and even out the batter all around the pan with a spatula.
Sprinkle the Almond slivers and then press them in lightly.
If you are using a large oven.
Preheat oven to 170C. place the cake pan in the center of the oven and bake at 170C for 30-35 minutes.
As the cake bakes, if you notice the almonds turning dark because of direct heat, cover with the foil and continue baking.
Check if the cake is done by inserting a toothpick or knife which should come out clean.
If the cake is not done, bake the cake for another 5-10 minutes.
If you are using a small oven, convection oven or a microwave oven.
Bake as mentioned earlier ONLY, make sure to check the cake after 20 minutes, if you notice the top of the cake turning dark brown, take the cake out and cover it with foil.
Place it back in the oven and bake for another 15 minutes.
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