Almond Cake

5 from 5 votes

Lightly sweet delicate almond cake {with a gluten-free option} that’s moist, tender, and incredibly delicious, and it’s easy to make. You’ll love this from scratch moist homemade almond cake.

Course Dessert

Cuisine American

Keyword almond, cake

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 277kcal

Author Debi

Ingredients

¾ cup sugar
½ cup unsalted butter softened
¾ cup almond flour
3 large eggs
Pinch salt
1/4 teaspoon (rounded ¼ teaspoon) baking powder
1 tablespoon amaretto
¼ teaspoon almond extract
¼ cup cake flour OR ¼ cup rice flour

Instructions

Preheat oven to 350° F. Grease a 9" cake pan, and cut a piece of wax paper or parchment paper, and line the bottom of the pan with the circle. Grease that too.
Using a stand mixer or hand mixer, beat the sugar and butter together until light and fluffy. Add the almond flour, 2 tablespoons at a time, allowing each to be incorporated before adding the next. When all the almond flour is in, beat for 1 additional minute.
Add 1 egg, and beat for 1.5 minutes. Add second egg, beat for 1.5 minutes. Add third egg and beat for 1.5 minutes. The mixture should be light, creamy, and pale yellow in color.
Add a pinch of salt, baking powder, amaretto, and almond extract, and beat for one minute.
Sprinkle the flour over the batter in thirds, and fold each in lightly with a spatula.
Immediately pour into prepared cake pan, smoothing it out so that the center has less batter than the edges, tap the cake pan on the counter to remove air bubbles and smooth it out.
Bake for 35-45 minutes, or until golden brown and the cake starts to shrink from the sides. Run a knife along the sides, turn onto a plate, peel off the waxed paper, and then onto a cooling rack. Do NOT let it sit in the pan, as it is very delicate.
Sprinkle with powdered sugar or garnish with fresh berries.

Notes

If you don’t want to use amaretto because of the alcohol, use 1 teaspoon additional almond extract. Or, use 1 tablespoon apple juice, milk, or cream.

Be sure to let the cake cool completely before storing. Then, place in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 5 days. And, tightly wrapped in the freezer for up to 3 months.

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