I first had the butter cake with my friend Ting at the California Pizza Kitchen and we loved it so much. It was served warm and was incredibly fluffy yet creamy and moist. I never had another butter cake as nice as that ever since, until I made my own, following a CPK copycat recipe .
I made a few of modifications from the original recipe for a few reasons. One, I would like to use everything I already have in my kitchen without having to go out shopping. Two, I used 100% whole wheat flour for a healthier version. To achieve the fluffiness, I substituted almond flour for about 1/4 cup of the whole wheat flour. Lastly, instead of condensed milk that I did not have at home, I used homemade buttermilk.
The cake, was as fluffy and moist as I wanted. I already made it twice within the holiday week, and all three boys loved it.
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Almond Butter Cake
Fluffy and moist butter cake with almond flavor
Prep Time30 mins
Cook Time50 mins
Servings: 4 people
- 1 and 1/4 cup Whole wheat flour
- 1/4 cup Almond flour
- 3 Eggs
- 2 sticks Unsalted butter equals to 1 cup
- 1/2 cup Brown sugar I only had brown sugar at home. I cut it down by half from original recipe, and it is sweet enough
- 1 cup Homemade buttermilk 1 tbsp of fresh lemon juice added to 1 cup of whole milk, mix and let it stand for 10 min
- 1/2 tsp Pure vanilla extract
- 1/2 tsp Pure almond extract
- 1 tsp baking powder
Soften butter at room temperature
Add 1 tablespoon of fresh lemon juice into 1 cup of whole milk, mix, and let it stand for 10 min
Butter the baking pan, sprinkle some sugar over the surface, and shake out the extra
Preheat oven to 350F
Preheat glass baking pan in the oven for 5 min before baking
Mix butter and sugar at medium speed until butter is fluffy
Add 3 eggs, mix at medium speed for 1 minute
Add butter milk, mix at high speed for 1 minute
Add vanilla and almond extracts, mix for 15 seconds
In a separate bowl, mix whole wheat flour, almond flour and baking powder using spatula
Add flour into the liquid mix; mix using hand mixer at medium speed for 30 second
Pour batter into preheated baking pan; be quick to avoid separation of oil phase from water phase in batter
Bake for 50 minutes; insert a knife into the cake and the cake is done if the knife comes out clean
– Thanks to the original recipe
– Cake tastes the best when served warm. If you have leftover, keep it in refrigerator, and microwave 30 seconds before serving
– I used the glass baking pan, which normally heats up more slowly but retains heat for longer. I lowered the temperature in the original recipe by 25F, preheat the pan for 5 minutes, and cut down the time by 10 min. It turned out perfect.
– The cake has a sweet, buttery and crunchy crust outside, which we all love.
I received my MD from PUMC in Beijing China and my Ph.D. in Biochemistry from Stony Brook University on Long Island. Over the years, I have worked in the fields of genetic research and clinical medicine in different parts of the US, including PA, MO, CT, FL, NY and MI. My research has been published in multiple scientific journals. Currently I live in Ann Arbor, MI with my husband and our children and Mango the orange tabby. I love hiking, running, baking, cooking and biking.