Almond (Snacking) Cake
from https://olivesnthyme.com/

This almond cake is a simple, buttery and incredibly delicious cake. It has a perfectly light, moist and fluffy crumb (made with almond flour) and is topped with crunchy sliced almonds and powdered sugar. Almond flour provides a nutty flavor, and extends the shelf life of the baked good by adding fat, which helps to retain moisture. Make this beautifully rustic almond cake recipe to end a weeknight meal, for breakfast, as a snacking cake or anytime you need to satisfy your cake craving.

This cake is also delicious with fresh fruit such as raspberries or topped with freshly whipped cream.

FMM: I saw a similar recipes in Yossy Arefi's Snacking Cakes. She tops the cake with cherries along with the almonds. Sounds like a good combination. She adds coconut to hers, which I would not want. Just cherries and almonds.

1 3/4 cups (210 g) all purpose flour
1/2 cup (48 g) almond flour
2 tsp baking powder
1/4 tsp baking soda
?salt (not listed)
1 cup (200 g) granulated sugar
1 lemon, zested
1/2 cup (113 g) unsalted butter, room temperature
2 tsp (10 ml) almond extract
1 tsp vanilla extract
2 large eggs (US), room temperature
1 cup (240 g) sour cream, room temperature

Topping
1/4 - 1/2 cup (30 - 60 g) sliced almonds for topping
2 tbsp (15 g) powdered sugar for topping

Preheat the oven to 325 F (163 C). Move the center rack from the center of the oven to the level right below (lower third of the oven).

Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper.

In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt (?not listed) together until well combined.

In a large mixing bowl fitted with paddle attachment, beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed.

On low, beat in the eggs, almond extract and vanilla extract until smooth and well combined.

Alternating dry ingredients and sour cream, mix in 1/3 of the dry ingredients into the wet, followed by 1/2 of the sour cream. Repeat until all the ingredients are just combined.

Evenly spread the almond cake batter into the prepared pan. Top with the sliced almonds. [Tap the almonds down so they stick to the batter.]

Bake the almond flour cake for 35-45 minutes or until a toothpick inserted into the center of the almond cake comes out clean or with a few moist crumbs.

Cool the cake in the pan for 15-20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes.

Transfer the lemon almond cake to a serving plate or serve right from the pan. Top with powdered sugar, slice and enjoy!

8 servings