Moist Almond Cake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup melted salted butter
02 -
2/3 cup half-and-half
03 -
1/4 teaspoon salt
04 -
1/2 teaspoon baking powder
05 -
1 large egg
06 -
1/4 cup sliced almonds
07 -
1 1/4 cups sugar
08 -
1 1/4 cups plain flour (about 6 ounces)
09 -
1 1/2 teaspoons almond extract
# Instructions:
01 -
Cool the melted butter to room temperature. Spray a 4.75 x 12.25-inch Rehrucken pan generously with Baker's Joy. Toss the almonds evenly across the bottom.
02 -
Set your oven to 350°F (175°C) and let it preheat.
03 -
In a small bowl, mix the flour, salt, and baking powder. Put this aside until you need it.
04 -
Take a big bowl and whisk together the sugar, almond extract, egg, and cream. Stir in the dry mix, whisking until you no longer see bits of dry flour.
05 -
Pour in the cooled butter and whisk it until it's completely mixed in and smooth.
06 -
Dump the batter into your prepared pan. Put it in the oven for about 40-50 minutes, or until the edges are golden and the center is firm.
07 -
Leave the cake in the pan for 10 to 15 minutes to cool a bit. Flip it onto a wire rack and serve either warm or once cooled. Powdered sugar on top is optional.
# Notes:
01 -
If you'd rather use a 9-inch loaf pan, it's fine. Just let it bake about 10 minutes longer.