Almond Cake

by

Almond Cake

A Moist, Buttery Vanilla Cake with a Crisp Caramelized Almond Topping

This Almond Cake is the perfect combination of soft, tender vanilla cake and a beautifully crisp almond topping that caramelizes as it bakes. The base is a light butter cake, while the topping forms a golden, crunchy layer of almonds coated in a buttery sugar mixture. It’s simple to prepare, elegant enough for guests, and delicious enough to enjoy any time of day. Serve it for breakfast, afternoon coffee, or as a comforting dessert.

Why You’ll Love This Cake

This recipe delivers the best of both textures: a moist, fluffy crumb underneath and a crackly almond layer on top. The topping melts into the warm cake during the second bake, creating a fragrant, crunchy finish. It looks stunning, slices beautifully, and stays moist for days.

Ingredients

For the Cake

  • 1 cup + 2 tablespoons (150 grams) all-purpose flour
  • 1 teaspoon (4 grams) baking powder
  • 1/4 teaspoon (1 gram) salt
  • 7 tablespoons (100 grams) unsalted butter, at room temperature
  • 1/2 cup + 1 tablespoon (115 grams) granulated white sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons (8 grams) pure vanilla extract

For the Almond Topping

  • 3/4 cup (150 grams) granulated white sugar
  • 7 tablespoons (100 grams) unsalted butter
  • 2 tablespoons cream (heavy or light cream both work)
  • 1 1/2 cups (150 grams) sliced almonds

Instructions

1. Prepare the Pan and Oven

Preheat your oven to 350°F (180°C).
Butter or spray a 9-inch (23-cm) springform pan. Using a springform pan ensures the cake can be removed without disturbing the delicate almond topping.

2. Mix the Dry Ingredients

In a medium bowl, sift or whisk together the flour, baking powder, and salt. If using salted butter, omit the salt.

3. Cream the Butter and Sugar

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature butter until soft and smooth.
Add the sugar and beat on medium-high speed until the mixture becomes light, creamy, and slightly airy. This step helps create a tender crumb.

4. Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Scrape the bowl as needed to ensure everything is fully incorporated.
Beat in the vanilla extract.

5. Add the Dry Ingredients

Reduce the mixer speed to low and gently beat or fold in the flour mixture. Mix only until combined; overmixing can make the cake dense.
Pour the batter into the prepared pan and smooth the surface.

6. First Bake

Bake for 18 to 20 minutes, or until the cake has risen and a toothpick inserted into the center comes out clean. The surface should be set but still pale.

7. Make the Almond Topping

While the cake is baking, prepare the topping.
In a medium saucepan, combine the butter, sugar, cream, and sliced almonds. Heat over medium-low, stirring frequently, until the butter melts and the mixture begins to boil.
Remove from heat immediately.

8. Apply the Topping and Second Bake

Once the cake finishes its first bake, remove it from the oven and pour the hot almond mixture over the surface.
Spread it evenly with a spoon or offset spatula.
Return the cake to the oven and bake for an additional 18 to 20 minutes, or until the topping is golden brown and crisp.

9. Cool and Serve

Transfer the cake to a wire rack and allow it to cool completely.
As it cools, the topping becomes beautifully crisp.
Run a thin spatula along the edge of the pan and gently release the springform sides.

Serve the cake sliced, paired with tea, coffee, or fresh berries.

Storage

Cover the cake loosely and store it at room temperature for 2 to 3 days.
The topping will stay crisp, and the cake remains wonderfully moist.

 

Leave a Comment