Servings: 8
Calories: 364kcal
Equipment
- Mixing bowl
- cake pan
Ingredients
- Granulated sugar- 3 cups
- Unsalted butter- 2 cups softened
- All-purpose flour- 4 cups
- Salt - 1 tsp
- Eggs- 8
- Baking powder -4 tsp
- Almond extract -2 tbsp
- Sliced almonds -1 cup
Instructions
- Preheat your oven to 315°F and prepare a 9-inch round cake pan with parchment paper.
- In a medium bowl, cream together the butter and sugar until you get a light and fluffy texture.
- Add the eggs one at a time, mixing after each addition, then stir in the almond extract.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture and mix until well combined.
- Fold in the sliced almonds before pouring the batter into your cake pan.
- Bake for 40-45 minutes or until golden brown. Allow the cake to cool before slicing and serving.
Notes
- To make sure your cake comes out perfectly, it’s important to use room-temperature ingredients. This will ensure that everything binds together nicely.
- If you don’t have almond extract, you can substitute it with vanilla extract for a similar flavor.
- If you want to add more flavor, try adding a teaspoon of almond liqueur or amaretto to the cake batter!
- For an extra crunchy texture, sprinkle some chopped almonds or turbinado sugar on top of the cake before baking.
- It’s best to let your cake cool completely before slicing so that it holds its shape. If you’re in a rush, you can place the cake in the freezer for 30 minutes before slicing.
Nutrition
Calories: 364kcal
Tried this recipe?Let us know how it was!