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Bon Appétit

Anytime Almond Cake

4.6

(17)

A slice of almond cake with a dollop of whipped cream and a side of strawberries.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

This elegant cake harnesses the magic of an unassuming ingredient you may have missed on trips down the baking aisle at the store: almond paste. Made by finely processing blanched almonds and sugar into a paste and typically sold in tubes or small jars, almond paste is a one-stop shop for adding moisture, richness, sweetness, and (duh) huge almond flavor to all kinds of baked goods. A scant tipple of optional almond extract in this cake further enhances the lovely nut flavor. The cake itself has a fine, plush crumb and crunchy toasted-sugar edges, and it doubles as chic dinner party dessert and breakfast-appropriate slice. While delicious on its own, it absolutely sings when topped with a spoonful of softly whipped cream and your seasonal fruit of choice: macerated strawberries, ripe apricots or peaches, cherry compote, fresh figs with honey, poached pears—you get the idea. Cake + fruit = good. —Christina Chaey

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What you’ll need

Ingredients

Nonstick vegetable oil spray

1¼

cups (156 g) all-purpose flour

1¼

tsp. baking powder

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

7

oz. almond paste (about ¾ cup)

1¼

cups (250 g) sugar

1

cup (2 sticks) unsalted butter, room temperature

5

large eggs, room temperature

1

tsp. vanilla extract

¼

tsp. almond extract (optional)

Whipped cream, and/or ripe summer fruit (for serving; optional)

Preparation

  1. Step 1

    Preheat oven to 325°. Lightly coat a 9"-diameter cake or springform pan with nonstick vegetable oil spray. Line bottom with a round of parchment paper and lightly coat parchment with nonstick spray. Whisk 1¼ cups (156 g) all-purpose flour, 1¼ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.

    Step 2

    Beat 7 oz. almond paste (about ¾ cup) and 1¼ cups (250 g) sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined and small crumbs form, about 4 minutes (a few crumbs may want to leap out of the bowl from time to time; draping a kitchen towel over the mixer will keep them contained). Increase speed to medium-high and add 1 cup (2 sticks) unsalted butter, room temperature. Beat, occasionally scraping sides of bowl with a flexible rubber spatula, until light and fluffy, about 3 minutes. Reduce speed to medium and add 5 large eggs, room temperature, in 3 additions (start with 2, add 2 more, then add the last one), scraping sides and bottom of bowl and making sure eggs are fully incorporated between each addition. Mix in 1 tsp. vanilla extract and ¼ tsp. almond extract (if using), then reduce speed to low and gradually add dry ingredients. Beat until just combined (be careful not to overmix).

    Step 3

    Scrape batter into prepared pan and smooth top with a small offset spatula or a spoon. Bake cake until a tester inserted into the center comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool completely in pan.

    Step 4

    Turn out cake onto a wire rack; remove and discard parchment. Turn cake right side up and cut into slices. Serve with whipped cream and your favorite ripe summer fruit if desired.

    Do ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

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Reviews (17)

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  • I'VE MADE A MODIFICATION OF THIS RECIPE OVER FIFTY TIMES IN TWENTY YEARS USING 3 EGGS, A BOX OF SOLO ALMOND PASTE AND AN EIGHT INCH PAN. IT IS EXTREMELY CONDUCIVE TO A DARK CHOCOLATE GANACHE AND PERHAPS SOME ICE CREAM. I'VE MADE IT WITH A RASPBERRY COULIS BUT I THINK IT TAKES AWAY FROM THE SMOOTHNESS OF THE FLAVORS. IF I SEE THE ALMOND PASTE ON SALE, I KEEP FIVE IN THE HOUSE.

    • Anonymous

    • SOUTH CAROLINA

    • 6/8/2022

  • Easy and really delicious! I made it in the morning and served it with whipped cream and a mix of strawberries, blueberries and frozen wild blueberries (the flavor is amazing) on top. A big hit! And the cake keeps well in the fridge.

    • Eliz

    • Bloomfield, Michigan

    • 6/19/2022

  • I made this last night. I was told it was the best I have ever made. Sliced strawberries 🍓 with sugar and placed on cake. Topped with whipped cream 🍦or vanilla ice cream. Excellent. Lots of eggs.

    • Susan

    • Tehachapi, Ca.

    • 6/21/2022

  • This is incredible with macerated peaches when they are in season. Question for BA: for my GF friends, does the cake work if almond flour is substituted for the regular flour?

    • Anonymous

    • Scottsdale AZ

    • 9/5/2022

  • Just made this cake, looking forward to tasting it. I do have a question: This is the first recipe I've encountered that recommends cooking the cake completely in the pan. Curious to know why this is the preferred approach. Thank you!

    • Tracy

    • Canada

    • 4/12/2023

  • Made this today- it was wonderful! I subbed 50g of almond flour for an equal amount of AP flour and it turned out great. I recommend running a table knife around the edge before removing it from the pan. It turned out very brown after 55 minutes so I’ll check it at 50 minutes next time. My husband loves with caramel sauce.

    • This is a keeper

    • DC

    • 9/28/2023

  • Lovely cake, recipe was great - I’d recommend cutting sugar by a bit, but texture was fantastic. FYI mine baked for 50 min - always check a little early

    • Mel

    • Seattle

    • 12/11/2023