Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sliced almonds
- Powdered sugar for dusting
For those who might need substitutes, feel free to use almond milk mixed with a teaspoon of lemon juice in place of buttermilk, or swap out sliced almonds for chopped pecans for a different nutty note.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
- In a large bowl, cream together the butter and sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in half of the sliced almonds into the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the remaining sliced almonds evenly over the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and fragrant.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International