Almond Butter Cake

This delightful Almond Butter Cake is a perfect accompaniment for your morning coffee or afternoon tea. Its rich and nutty flavor, combined with a moist, tender crumb, makes it an irresistible treat. Almond flour adds a lovely depth to the cake, while almond extract infuses it with a sweet aroma. Serve it warm or at room temperature, and it’s sure to impress your guests!

Why You Will Love This Recipe

This Almond Butter Cake is not only easy to prepare, but it also perfectly balances taste and texture. The subtle sweetness from the granulated sugar, combined with the nuttiness of almond flour, creates a cake that is light yet satisfying. Plus, it pairs beautifully with both coffee and tea, making it an ideal choice for gatherings or a personal treat.

Pro Tips for Making the Almond Butter Cake

Use room temperature ingredients: Ensure that your butter and eggs are at room temperature to achieve a smooth batter and even baking.

Don’t overmix: Mix the batter just until combined to keep your cake light and fluffy.
Check for doneness: Insert a toothpick into the center of the cake; if it comes out clean, your cake is ready.
Let it cool: Allow the cake to cool before serving to enhance its flavor and texture.

Experiment with toppings: Feel free to add fresh fruits or a drizzle of glaze for a unique twist.

Ingredients

To make the Almond Butter Cake, you will need the following ingredients:

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar
3 large eggs
1 tsp almond extract

1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp salt

½ cup (60g) almond flour or finely ground almonds
½ cup (120ml) milk

Optional Topping:

Sliced almonds for garnish
Powdered sugar for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

Step 2: In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
Step 3: Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Step 5: Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix just until combined.
Step 6: Pour the batter into the prepared pan. Smooth the top and sprinkle with sliced almonds if using.
Step 7: Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Step 9: Dust with powdered sugar before serving, if desired.

Frequently Asked Questions (FAQ)

1. Can I substitute almond flour with regular flour?

Yes, but using almond flour adds a distinctive nutty flavor and moisture. If you use regular flour, the texture will differ.

2. How do I store the cake?

The cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

3. Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. It can last up to 3 months in the freezer.

4. How can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend, and ensure that all other ingredients are gluten-free.

5. What beverages pair well with the Almond Butter Cake?

This cake pairs wonderfully with coffee, tea, or even a glass of milk, enhancing its nutty flavors.

Conclusion

This Almond Butter Cake is a deliciously simple recipe that elevates any coffee or tea experience. With its rich flavors and moist texture, it’s an ideal treat for any occasion. Whether you are hosting a gathering or enjoying a quiet afternoon, this cake will surely delight your taste buds. Try it out, and savor the wonderful combination of almond and butter in every slice!