Almond Cake
Yield: 1 10” Cake
Degree of difficulty: Easy
Bake Time: 30-40 minutes
Ingredients
1 1/3 cups (165g) Cup4Cup Ancient Grains Flour
1 ¼ cups (230g) Granulated sugar
2/3 cup (65g) Almond flour
1 tablespoon (10g) Baking powder
2 teaspoons (7g) Salt
⅔ cup (170g) Buttermilk
3 large eggs
1 teaspoon (3g) Almond extract
2 teaspoons (6g) Vanilla extract
⅔ cup (135g) Unsalted butter, melted
¾ cup (75g) Sliced almonds
Instructions
- Preheat oven to 350ºF. Prepare a 10-inch cake pan with butter or oil and parchment paper. Evenly spread sliced almonds across the bottom of the pan.
- In a large mixing bowl combine Cup4Cup Ancient Grains Flour, sugar, almond flour, baking powder, and salt.
- In a separate bowl combine buttermilk, eggs, almond extract, and vanilla extract.
- Pour dry mix over wet ingredients and slowly add melted butter. Mix until well incorporated and batter is smooth.
- Pour batter into cake pan and tap on counter to distribute evenly.
- Place pan on middle rack and bake for 30-40 minutes, or until toothpick comes out clean.
- Cool for 5 minutes before transferring to cooling rack. Cool completely and dust with powdered sugar before slicing.