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Almond Cake Recipe

A tender and flavorful Almond Olive Oil Cake with a moist crumb, nutty aroma, and a touch of sweetness.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8 slices
Calories: 484kcal
Author: Lucy Brewer

Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • ¼ cup olive oil
  • 1 ¼ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup almond flour
  • ½ cup slivered almonds
  • powdered sugar, for dusting

Instructions

  • Preheat the oven to 350 degrees F. Line a 9-inch springform baking pan with parchment paper and spray with non stick baking spray. Set aside.
  • In a large mixing bowl add 1/2 cup unsalted butter, softened to room temperature, 1/4 cup olive oil and 1 1/4 cups granulated sugar. Beat at medium speed until the mixture looks light and fluffy. This will take 3-4 minutes.
    A glass bowl containing a yellow, creamy mixture sits on a light-colored countertop.
  • Add 2 large eggs, room temperature, one at a time, beating on medium speed between each addition.
    A glass bowl containing creamed butter and sugar with a raw egg added on top, ready to be mixed.
  • Add 1 teaspoon almond extract and 1 teaspoon vanilla extract and beat to combine.
    A glass bowl containing a partially mixed batter with a pool of liquid vanilla extract on top, sitting on a light-colored countertop.
  • In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon saltand 3/4 cup almond flour.
    A ceramic bowl filled with white flour sits on a light, textured surface next to a white cloth.
  • Gradually add the dry ingredients to the wet ingredients using a rubber spatula to gently fold everything together. The batter will be thick.
    A glass bowl containing yellow dough mixture with a mound of white flour on top, set on a light-colored countertop.
  • Transfer the batter to the prepared springform pan. Smooth the top into an even layer with an offset spatula or the back of a spoon.
    Round baking pan filled with an even layer of raw yellow cake batter on a light, textured surface.
  • Scatter 1/2 cup slivered almonds on top in an even layer.
    A round baking pan filled with an unbaked mixture topped with sliced almonds on a light countertop.
  • Bake in the middle of the preheated oven for 40 minutes. The cake will be a light golden brown and a toothpick inserted into the center should come out clean.
    A round almond olive oil cake topped with sliced almonds in a black baking pan on a light, textured surface.
  • Remove from the oven and allow the cake to cool in the pan for 15 minutes then run a sharp knife around the outside edge of the cake and unclip the pan.
  • Place the cake on a serving plate and dust with powdered sugar.
    A round almond cake dusted with powdered sugar sits on a white plate, with a cake server, napkin, and fork visible nearby.

Notes

  • Be sure to properly measure your all-purpose flour by spooning it into a measuring cup and then leveling the top. Too much flour can lead to a dense cake.
  • The olive oil in this cake adds to the fat content and helps make the cake extra moist and keeps it tender for several days. You won’t be able to taste it with such a small amount, but if you need to substitute it, you can use vegetable or canola oil instead.
  • It’s important to have room temperature ingredients as stated, as this encourages even mixing and a tender texture.
  • The almond and vanilla extracts in this cake really enhance the flavor. For an extra boost, the zest of an orange or lemon could be used to add brightness, or a splash of amaretto is lovely too.
  • We served our almond cake with a simple dusting of powdered sugar, but it is
    fantastic topped with berries, mascarpone, whipped cream or ice cream.
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