Moist Bakery-Style Almond Butter CakeEgg
Indulge in this super moist, bakery-style almond butter cake. This quick and easy tea cake brings back the classic nostalgia of traditional favorites with a simple, accessible approach. Featuring a beautiful, crunchy almond-crusted exterior and a perfectly tender, rich crumb, it is the ideal bake for lazy evenings or gatherings. Learn the secrets to achieving the perfect texture and a golden, fragrant crust in every slice. Simple to prepare, impossible to resist.
Ingredients
Cake Batter Ingredients:
200 g Unsalted Butter
200 g Sugar
3 large Egg
100 g All-Purpose Flour (Maida)
1 tsp Salt
1 tsp Baking Powder
1 cup Cream (Malai)
1 tsp Vanilla Essence
50 g Almond Flour
1 tsp Almond Essence
Outer Layer/Crust Ingredients:
2 tbsp Butter (Softened)
as needed Almond (sliced)
1 cup Almonds (Chopped)
Instructions
Step 1— Prepare the Almonds
1
Toast the whole almonds on medium-low heat until fragrant.
2
Allow them to cool completely. If using store-bought pre-sliced almonds, you can skip the toasting.
3
If you have any broken or unwanted slices, chop them up to use for the cake's crust or inside the batter.
Step 2— Prepare the Cake Pan
1
Generously grease your 8 or 9-inch round cake pan with butter.
2
If using a standard pan, line the bottom with a round of parchment paper.
3
Arrange the sliced almonds in your desired pattern at the bottom, then sprinkle the chopped almond pieces around the sides of the pan to create an even crust.
Step 3— Mix Dry Ingredients
1
In a bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. Set aside.
Step 4— Cream Butter and Sugar
1
In a separate large bowl, whisk the softened unsalted butter until creamy and lump-free.
2
Add the fine sugar and beat the mixture until it becomes light and pale in color.
3
Add the vanilla and almond essences and mix well.
Step 5— Combine Ingredients
1
Incorporate the eggs and flour into the butter-sugar mixture in alternating batches, adding the cream or buttermilk toward the end.
2
Be careful not to overmix; once the ingredients are evenly incorporated, switch to a spoon or spatula to gently fold the batter to ensure a moist crumb.
Step 6— Bake
1
Pour the batter gently into the prepared cake pan, taking care not to disturb the almond crust.
2
Smooth the top. For best results, place the cake pan on one or two layers of baking trays to prevent the bottom from browning too quickly.
3
Bake at 350°F (175°C) for 35 to 45 minutes, or until a skewer inserted into the center comes out clean.
Step 7— Cool and Serve
1
Run a knife along the edges of the cake to loosen it.
2
Let the cake sit on the counter for 30 to 45 minutes until cool enough to handle.
3
Carefully flip the cake out of the pan, tap it gently, and serve.
