Becky Luigart-Stayner
8 servings

The almonds give this cake recipe pleasing texture, and it's not too sweet, making it perfect for brunch. If you prefer, omit the amaretto and substitute an equal amount of apple juice, or use 1/4 cup water plus 1/2 teaspoon almond extract. A wire whisk and rubber spatula work fine here; you won't need your electric mixer.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, sugar, 1/4 cup almonds, baking powder, and salt in a large bowl; stir well with a whisk. Combine milk, butter, amaretto, and eggs; add to flour mixture, stirring just until moist.

Step 3

Spoon the batter into a 9-inch round cake pan coated with cooking spray. Sprinkle batter with remaining almonds. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.

Step 4

Note: The Almond Cake freezes well. Bake it ahead, cool completely, and store in a freezer bag. To serve, thaw at room temperature.

Ratings & Reviews

Delicious and easy

January 16, 2016
I followed the directions, but I used bread machine flour and I barely mixed it. It came out well. I served it with homemade amaretto whipped cream. A perfect combo

aegipan's Review

March 25, 2012
Used only one cup of flour and added a cup of almonds ground in food processor. Also cut sugar in half. Reason to use almonds instead of flour was because we had purchased a large container of mixed nuts at Costco and found the almonds to be extra dry and hard. Still had some almonds left so ground them a bit, added some butter and brown sugar to make a topping for the cake. Made an excellent coffee cake. Thanks for the *basic* recipe!

cal1runner's Review

July 29, 2009
Unlike most of the reviews, I did not think that the cake was too dry and I did not even use all-purpose flour. Instead I used whole wheat flour to make it healthier. I did think that the cake was too sweet, but that just might be me. I will make this again, but next time with half the sugar.

CookingInFLA's Review

March 19, 2009
I followed the directions exactly. The cake was heavy and dense; not at all as expected. Unless, there's a way to make it lighter and airy - I wouldn't make this one again. I'm open to suggestions.