Butter Almond Cake
A moist, buttery almond cake with a delicate crunch of sliced almonds, perfect for teatime or special occasions, appealing to almond lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
- Blend 1 1/2 cups sugar and melted butter until well combined.
- Beat in eggs one at a time.
- Stir in almond extract and vanilla extract.
- Add salt and flour; mix well until smooth.
- Spread batter evenly into the prepared pan.
- Sprinkle sliced almonds and additional sugar on top for garnish.
- Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then chill in the refrigerator before serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the batter. You can substitute the almond extract with an equal amount of vanilla extract if almond flavor is too strong for your taste. Using unsalted butter allows you to control the saltiness better; just add a pinch more salt if needed. If you like a bit of crunch, try adding more sliced almonds to the batter.
Serving Suggestions
This Butter Almond Cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a decadent dessert. For a complete meal, serve it alongside a cup of tea or coffee. Consider trying it with a slice of Miss Sue'S Banana Nut Bread for a varied dessert platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds until warmed through, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Almond Cake contains roughly 571 calories, with 2g protein, 25g carbohydrates, and 46g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 913mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of almonds?
Yes, you can definitely substitute sliced almonds with other nuts like pecans or walnuts. Just chop them finely and incorporate them into the batter. Keep in mind that the flavor and texture will change slightly, but it will still be delicious!
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, the cake needs more time in the oven. Start checking at the 30-minute mark to avoid overbaking.
Can I make this cake in advance?
Absolutely! You can bake the Butter Almond Cake a day or two in advance. Just allow it to cool completely before storing it as mentioned. Chilling it in the refrigerator enhances the flavors, making it even better when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).