Description
A delightful Almond Cream Cake with a nutty flavor and rich cream topping, perfect for any celebration or as a cozy dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon almond extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition and stirring in almond extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Whip the heavy cream with powdered sugar and almond extract until stiff peaks form.
- Spread the frosting over the cooled cake and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg