Easy Moist Almond Cake
This easy Moist Almond Cake needs minimal effort and a handful of pantry ingredients to make a fluffy tender cake with a sweet nutty flavor that suits almost every occasion!
Ingredients
- 1½ cups almond flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 3 large eggs
- 1 teaspoon salt
- 1 cup neutral oil
- ½ cup milk
- 1 cup white sugar
- 2 teaspoons vanilla extract 1 teaspoon almond extract
- ¼ cup plain yogurt
- ½ cup sliced almonds
Instructions
- Whisk together the flour, almond flour, salt, and baking powder.
- In a large bowl, whisk the eggs, sugar, and vanilla for 5 minutes. Make sure it is well mixed and it has a light color. Add the oil, milk, and yogurt, and whisk again.
- Pour the dry mixture and mix just until combined. Pour them into a sprayed and lined 9 inches cake pan, preferably in a springform pan. Top it with almond slices and then bake it at 350 F for 35-40 minutes.
- Using a wooden skewer, test the cake. When ready, it should come out clean from the center of the cake.
- Allow it to cool for 20 minutes before removing it from the pan and onto a cake plate. Then, allow it to cool for additional 30 minutes to 1 hour.
- Dust it with sugar. Serve and enjoy.
Notes
- For ultimate results, use measuring cups and spoons designed for dry and liquid ingredients, especially when baking a cake.
- Allow eggs to come to room temperature before incorporating them into the batter so they blend easier to create a smoother more cohesive batter.
- When creaming eggs and sugar, beat them until the mixture is light and fluffy. This step is essential to create air pockets in the batter for a tender moist crumb.
- Slowly add the dry mixture and fold it into the wet mixture. This way you will not get a dense texture usually caused by overmixing.
- For best baking results, preheat the oven and keep the same temperature the whole time. Place the cake on the center rack and keep a close eye so it does not overbake or burn. Do not open the oven while baking because the temperature may fluctuate and affect the overall texture of the cake.
Tried this recipe?Let us know how it was!