Tender, buttery, lightly sweetened Almond Cake is a wonderfully light dessert that we all love. No frosting or complicated decorating is necessary for this simply perfect cake!
Keyword: Almond Cake
1/2 cupbutter, melted and slightly cooled
1cupall purpose flour
1tablespoonpowdered sugar, for serving
Preheat the oven to 325°F. Grease a tart pan with butter. (I love this pan with a removable bottom - it makes serving a breeze!) Place the greased pan on a large sheet pan. This makes it easier to move the tart pan in and out of the oven.
Melt the butter and set aside to cool. Combine the sugar and eggs in a large mixing bowl. Beat with an electric mixer until lightened in color and creamy, at least 3-4 minutes.
Slowly add the milk and almond extract while beating. Add the melted butter and continue beating to combine.
Add the flour, baking powder, and salt. Beat ONLY long enough to combine thoroughly, take care not to overmix. Pour the batter into the greased tart pan. Sprinkle with sliced almonds.
Bake for 33-35 minutes until the cake is barely set with lightly golden and crisp edges. Remove from the oven and let cool for at least 5 minutes in the pan.
Dust with powdered sugar. Serve warm or let cool before serving. Enjoy!
This cake is fantastic served warm. However, it will not slice quite as cleanly when still warm from the oven. If you prefer perfectly edged slices, allow the cake to cool completely before slicing and serving.