Moist and delicate almond cake (Printable Version)

A moist and delicate cake infused with natural almond flavor, perfect for tea time or as a light dessert.

# What You Need:

01 - 1 cup all-purpose flour

02 - 1 cup almond flour

03 - 1 1/2 teaspoons baking powder

04 - 1/4 teaspoon salt

05 - 1/2 cup unsalted butter, softened

06 - 3/4 cup granulated sugar

07 - 3 large eggs, room temperature

08 - 1/2 cup whole milk, room temperature

09 - 1 teaspoon pure almond extract

10 - 1 teaspoon pure vanilla extract

11 - 1/3 cup sliced almonds

12 - 2 tablespoons powdered sugar

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.

02 - Whisk together flour, almond flour, baking powder, and salt in medium bowl. Set aside.

03 - Beat butter and sugar in large bowl until light and fluffy, approximately 2-3 minutes.

04 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in almond and vanilla extracts.

05 - Add dry ingredients to wet mixture in two additions, alternating with milk. Mix until just combined, avoiding overmixing.

06 - Transfer batter to prepared pan, level surface, and distribute sliced almonds evenly over top.

07 - Bake for 30-35 minutes until toothpick inserted in center comes out clean and top is golden brown.

08 - Let cool in pan for 10 minutes, then remove to wire rack. Dust with powdered sugar before serving if desired.

01 -

The texture is incredibly moist yet light, never heavy or dense like some nut-based cakes can be
It comes together quickly with pantry staples but tastes like something from a fancy European bakery

02 -

Room temperature ingredients make a huge difference in how smoothly the batter comes together
Overmixing after adding flour will make the cake tough, so stop as soon as you no longer see dry streaks

03 -

Use pure almond extract, not imitation, for the best flavor
Let the cake cool completely before dusting with powdered sugar or it will melt into the surface