This simple Almond Cake is really an Almond Anytime Cake. It’s an easy-to-make, incredibly moist, and delicious buttery snack cake perfect for, snacking, of course, but also for teatime, breakfast, with coffee, or for midnight cravings.
This special cake with simple ingredients and incredibly rich texture is a favorite at my house. Simple, slightly sweet, and wonderful to have around for sweet cravings during the week. Or delightful unplanned, impromptu visits.
What to Love About This Almond Cake
- A simple to make cake that’s slightly sweet.
- Versatile for snacking, teatime, or special enough for holidays.
- Easy ingredients you may already have on hand.
What is an Anytime Almond Cake?
It’s actually exactly what you would imagine, a cake that’s perfect… anytime. Whether that be a Sunday cake with coffee, a teatime cake, a snacking cake, or even for a special occasion.
Think, a unique birthday cake, an anniversary cake, or a holiday cake. A cake for when you’re craving something sweet, a cake to keep for the week. Obviously, I could keep going and going, but you get the idea.
If you love rhubarb in the spring, you might want to take a peek at Anytime Rhubarb Almond Cake too.
I particularly like an Almond Cake for teatime. Whether that be served for Afternoon Tea or a simple tea with cake. Its flavorful and moist with a beautiful texture that pairs well with Earl Grey, any kind of black tea or even green tea, chamomile, or Ceylon Cinnamon.
Similar versions of almond cakes, called Bolo de Amêndoa, were often served for afternoon tea in the Portuguese Royal Court. Queen Catherine is credited with bringing the ceremony of afternoon tea to the court in the 17th century.
The New York Times says that while the origins of tea are unclear, Portuguese Queen Catherine of Braganza (who married Charles II in 1662) made fashionable afternoon tea in English living rooms. To support this idea, they look to 17th-century poet Edmund Waller, who writes:
“Venus her Myrtle, Phoebus has his bays; Tea both excels, which she vouchsafes to praise. The best of Queens, and best of herbs we owe To that bold nation which the way did show To the fair region where the sun doth rise, Whose rich productions we so justly prize.”
Almond Cake Ingredients
These simple ingredients make the most delicious and moist almond cake. While many recipes call for almond paste, I’ve opted to keep the ingredients easy. (The exact measurements are in the recipe card at the bottom of this post.)
Here’s what you will need:
- All-purpose flour
- Sliced almonds (for grinding and garnish)
- Baking powder and baking soda
- Softened butter
- Granulated sugar
- Large eggs softened to room temperature
- Almond extract and vanilla extract
- Sour cream
Special Kitchen Equipment
Spice Blender, Food Processor or Blender: In this almond cake recipe, you will need to finely grind the almonds. A spice grinder or nut grinder is the easiest, but a food processor or high-speed blender works as well.
Electric Mixer or Stand Mixer: Creaming the eggs and sugar together is easiest using a hand-held mixer or stand mixer.
How to Bring Eggs to Room Temperature Safely
Bringing eggs to room temperature is important because it impacts the structure, texture, and even flavor of your baked goods.
Eggs help create stability and structure in batter, as well as to bind all other ingredients together. The reason room temperature eggs are important is because they blend more evenly in batter and help doughs rise.
The temperature of eggs also affects baking time.
Never leave your eggs at room temperature for more than 1 hour, 30 minutes is best if you are leaving them on the counter. Here are two quick methods to bringing eggs to room temperature that is quicker and safer than leaving them on the counter.
How to bring your eggs to room temperature using running water:
- Place your eggs in a bowl or a container.
- Turn on the hot tap water until the water is warm and comfortable, but not too hot (you don’t want the eggs to begin cooking!)
- Place the bowl of eggs in the sink and let the water run over the eggs for 2 to 5 minutes.
- The eggs are at room temperature when they have lost their chill and feel warm to the touch.
How to bring your eggs to room temperature using a water bath:
- Place your eggs in a bowl or a container.
- Run the tap water until it feels warm to the touch and comfortable.
- Fill the bowl of eggs with warm water to completely cover.
- Soak for 5-10 minutes, or until they are no longer cold.
More Cake Recipes You May Also Enjoy
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- 2 cups all-purpose flour
- 1/2 cup blanched, sliced almonds (plus more for garnishing top of the cake)
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened, plus more for buttering pan
- 1 ½ cups granulated sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup sour cream
- Preheat the oven to 325 degrees. Butter sides and bottoms of a 9-inch springform pan.
- In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then in a medium bowl, combine the flour, ground almonds, baking powder, baking soda, and salt together. Set aside.
- With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream.
- Beat in the flour mixture just until mixed with no dry flour streaks.
- Transfer the dough to the springform pan. Smooth the batter with a spatula and sprinkle almonds and 2 tablespoons of granulated sugar over the top.
- Bake 40 minutes to 1 hour, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper over the cake if it is browning too quickly. Cool in the pan on a wire rack before removing the sides of the pan. When ready to serve, sift powdered sugar on top and slice into wedges.