Saturday, September 29, 2012

A delicious and simple almond cake

Bring this to your next potluck: My cousin, Jen, brought this delicious almond cake to a little gathering we had not long ago and it was the hit of the party. It's super dense and sweet and almond-y and vanilla-y and you'd swear it has marzipan in it, but it doesn't. You could dress it up with a little chocolate sauce or whipped cream, or eat it with coffee for breakfast, which I did, happily.  Next time I'll throw some raspberries in. But just as written, it's a simple and delicious cake and there's a good chance you have all the ingredients on hand.

I underbaked mine a little--I took it out after 25 minutes and it really could have used another few. So, do as I say and not as I do--follow the recipe.

Almond Cake
1 1/2 c + 2 T sugar
3/4 c melted butter
2 eggs
1 t almond extract
1 1/2 t vanilla extract
1/2 t salt
1 1/2 c flour
2-3 T sliced or slivered almonds

Preheat oven to 350. Butter a 9" round cake pan or springform pan.

Blend 1 1/2 c sugar with melted butter. Whisk in eggs. Add extracts, then salt and flour. Spread batter (it will be thick) in pan. Sprinkle with remaining sugar and almonds. Bake for 30-35 minutes. Test after 30--cake should be just done, still gooey but no raw batter.


Ciao! We leave for Italy this week.  The husband and I are desperate for a vacation, it's been a year since we--or at least I--had a week off. And now, two! I intend to spend them eating, drinking wine, looking at art and ancient ruins, admiring the people, and practicing some pretty terrible Italian.

I hope to have some good photos and stories to share with you when I return, because goodness knows everyone wants to hear about someone else's vacation.


  1. This is my kind of cake, and ( do have all the ingredients on hand---love those kinds of recipes. Have a blast in Italy!

  2. enjoy that trip to Italy. I am looking forward to reading about your adventure. The food, wine and surroundings is going to be amazing.


    P.S. Love the almond cake too.

  3. i personally prefer underbaked to overbaked, but i don't think you could lose with this one--looks great! have a fun trip!

  4. Sue: Thank you!

    Velva: Yes, can't wait to soak it all up...

    grace: Me too though this one was a little TOO underbaked--ended up tasting like a chewy candy.

  5. This really does sound simple. I was expecting it to include almond paste or almond flour or some kind of expensive almond ingredient, but no. So I'm glad. Will definitely try it, although I do like my cakes a bit lighter. Maybe I might use cake flour instead of regular flour. ... Have fun on your trip! Italy is always a great place to recharge the batteries. Those Italians know how to live! :)

  6. Thanks, Ben! I know what you mean about lighter cakes. I thought of one idea which would be to separate the eggs, blend the in the yolks as the recipe says but then beat the whites and fold them in to lighten it. What do you think?

    1. That sounds like a good idea, but I'm no baker so I'm the wrong person to ask if that'll make a change in the denseness. I would think it would make it lighter if you fold the beaten whites back in instead of mixing it in?

  7. It looks like it has marzipan in it (which, BTW, I could eat right out of the package) dense. I'd love this cake.
    Have a wonderful time in Italy! Can't wait to hear all about it.

  8. Barbara: Thanks! Give the cake a go.

  9. sounds delicious, I love anything almond... have a lovely time in Italy!