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Ina Garten Almond Cake

This almond cake is one of those recipes everyone falls in love with—it’s simple, flavorful, and versatile enough to serve at brunch, afternoon tea, or as a stunning dessert with a dollop of whipped cream or fresh fruit. So, if you’re looking for the ultimate crowd-pleaser, this is it!

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup sour cream
  • 1 ¼ cups all-purpose flour
  • ½ cup almond flour (or finely ground almonds)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

For the Topping:

  • ½ cup sliced almonds
  • 2 tablespoons granulated sugar

Instructions

Step-by-Step Instructions

1. Preheat & Prepare the Pan

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Cream the Butter and Sugar

  • In a stand mixer (or using a hand mixer), beat butter and sugar together on medium speed for 3-4 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla and almond extracts.

3. Mix Dry & Wet Ingredients Separately

  • In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
  • On low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients.
  • Mix until just combined—don’t overmix!

4. Assemble & Add Topping

  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Sprinkle the sliced almonds evenly over the batter.
  • Sprinkle 2 tablespoons of sugar on top to create a slightly crisp, caramelized topping.

5. Bake to Perfection

  • Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then remove it from the springform pan and transfer to a wire rack to cool completely.

Notes

Serving & Storage

This cake is best enjoyed at room temperature, where the flavors can fully develop. It pairs wonderfully with:

  • A cup of coffee or tea
  • A dusting of powdered sugar
  • Fresh berries and whipped cream
  • A drizzle of honey or a spoonful of fruit preserves

If you have leftovers (which is rare!), store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for longer storage.

  • Author: niold.com