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Almond Butter Cake

Fluffy and moist butter cake with almond flavor
Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 150 kcal

Equipment

  • Hand mixer
  • Tabletop Toast Oven
  • Pyrex glass baking pan (7 inch by 9 inch, 6 cups in volume)

Ingredients
  

  • 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

Instructions
 

Preparation

  • 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

Cake batter

  • 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

Baking

  • 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

Notes

- 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.
Keyword butter cake, holiday dessert, whole wheat flour