I love this recipe. Even as a declared chocaholic, I choose almond cake as my favorite cake of all time. It is moist, sweet, nutty, and decadent. The recipe is very easy to follow, and sure to satisfy even the pickiest eater. I made this cake on Saturday afternoon, and it was gone by Monday night. It is that good. You can of course also make them into cupcakes.

Almond Cake

adapted from AllRecipes

•   1 cup butter, softened

•   2 cups white sugar

•   4 eggs

•   1 1/2 teaspoons almond extract

•   1 2/3 teaspoons vanilla extract

•   2 1/2 cups all-purpose flour

•   2 teaspoons baking powder

•   1/2 teaspoon salt

•   1/2 cup ground almonds

•   1 cup milk (you can use almond milk instead)

Glaze 

•   1/4 cup milk (you can use almond milk if lactose intolerant)

•   3/4 cup white sugar

•   1/2 teaspoon almond extract

•   1/2 cup toasted sliced almonds

Preheat oven to 350°. Grease Bundt cake pan.

Lets start with the batter. Mix together, flour, baking powder, salt and ground almonds in a clean bowl and set aside. In stand mixer cream butter and sugar with paddle attachment, until pale yellow and fluffy. Beat in eggs, one a time, then the almond and vanilla extract. Beat in the flour alternating with the milk until just incorporated. I like to start and end with the flour, so divide it in three and the milk in two. Remember not to over mix, or the batter will get tough! Scoop into pan. Bake for 50-55 minutes or until toothpick comes out clean. Let cool for at least ten minutes before removing from pan. Bundt pans can sometimes be a real nightmare… If you greased it well, it should come out, even if it takes a couple of minutes. Running a clean knife through the edges will help release the cake.

Moving onto the glaze. Toast almonds until fragrant, remove from heat, and add into bowl with milk, sugar and extracts. Mix and pour over cooled cake.