Dessertsbonappetit4.6
Anytime Almond Cake
This plushy almond cake with toasted-sugar edges is the perfect match for sweet fruit and a dollop of softly whipped cream.
👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Preheat oven to 325°. Lightly coat a 9"-diameter cake or springform pan with nonstick vegetable oil spray. Line bottom with a round of parchment paper and lightly coat parchment with nonstick spray. Whisk 1¼ cups (156 g) all-purpose flour, 1¼ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.
Nonstick vegetable oil spray(2 sticks) unsalted butter, room temperature1 cup¼ cups (156 g) all-purpose flour1¼ cups (250 g) sugar1¼ tsp. baking powder1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
2
Beat 7 oz. almond paste (about ¾ cup) and 1¼ cups (250 g) sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined and small crumbs form, about ⏱️ 4 minutes (a few crumbs may want to leap out of the bowl from time to time; draping a kitchen towel over the mixer will keep them contained). Increase speed to medium-high and add 1 cup (2 sticks) unsalted butter, room temperature. Beat, occasionally scraping sides of bowl with a flexible rubber spatula, until light and fluffy, about ⏱️ 3 minutes. Reduce speed to medium and add 5 large eggs, room temperature, in 3 additions (start with 2, add 2 more, then add the last one), scraping sides and bottom of bowl and making sure eggs are fully incorporated between each addition. Mix in 1 tsp. vanilla extract and ¼ tsp. almond extract (if using), then reduce speed to low and gradually add dry ingredients. Beat until just combined (be careful not to overmix).
. almond paste (about ¾ cup)7 oz(2 sticks) unsalted butter, room temperature1 cup¼ cups (156 g) all-purpose flour1¼ cups (250 g) sugar1large eggs, room temperature5. vanilla extract1 tsp
3
Scrape batter into prepared pan and smooth top with a small offset spatula or a spoon. Bake cake until a tester inserted into the center comes out clean, 55–⏱️ 65 minutes. Transfer pan to a wire rack and let cake cool completely in pan.
4
Turn out cake onto a wire rack; remove and discard parchment. Turn cake right side up and cut into slices. Serve with whipped cream and your favorite ripe summer fruit if desired. Do ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
(2 sticks) unsalted butter, room temperature1 cupWhipped cream, and/or ripe summer fruit (for serving; optional)
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