This almond cake with a crunchy, candy-like topping is rich, dense, and packed with almond flavor. Serve with whipped cream and fresh raspberries for an elegant dessert.
I can’t even express how much I love this recipe. I’ve made this almond cake countless times over the years and it has definitely stood the test of time.
It’s cute and simple, but elegant at the same time. The unique almond crunch topping crackles as it bakes, making the cake so pretty. Not to mention incredibly delicious!
In my early twenties, I went through a phase where I became obsessed with recipes that called for almond paste. When I discovered the rich almond flavor it added to pastries, cookies, and cakes, including this one, I was hooked. If you’ve never baked with almond paste, you don’t know what you’re missing.
Notes on ingredients
- dry ingredients – All-purpose flour, cream of tartar and salt. Cream of tartar works similarly to baking powder to add substance to recipes like the whipped egg whites used to make meringue. It creates the unique silky, dense texture of this cake.
- wet ingredients – Unsalted butter, eggs, lemon juice and zest, and pure vanilla extract.
- almond paste – Look for almond paste in the bakery section of your grocery store. It is a mixture of ground almonds and sugar used to give baked goods an intense almond flavor. Don’t confuse it with marzipan, which is much sweeter and smoother, allowing it to be rolled into cute shapes and eaten on its own.
- Almond Crunch Topping – The tasty crunch topping is made with slivers of almonds, granulated sugar, unsalted butter and milk.
- To serve – Whipped cream and fresh raspberries.
How to make almond cake
This is a quick overview of how to prepare this recipe. You can find detailed instructions in the recipe card at the end of this post.
Almond Pound Cake Batter
- In a medium bowl, combine the flour, cream of tartar and salt and set aside.
- In a large bowl, using an electric mixer (or stand mixer) on low speed, cream together the butter and almond paste. Add the sugar and continue beating until light and fluffy. Beat in the eggs one at a time, 1 minute after each addition. Finally add the lemon juice, lemon zest and vanilla and mix everything together.
- Add the flour mixture to the wet ingredients all at once and beat for another minute.
- Pour the batter into a greased 9-inch springform pan and smooth the surface with a rubber spatula.
Almond Crunch Topping
- Combine the topping ingredients in a small saucepan.
- Cook over low heat until butter has melted, then remove from heat.
- Sprinkle 1 tablespoon of flour onto the surface of the cake batter.
- Then evenly spread the butter and almond crunch mixture on top.
Bake and serve
- Bake in a preheated 350 degree F oven for 45 to 50 minutes until cooked through. The cake is done when a toothpick inserted into the center of the cake comes out clean. Leave to cool in the pan for 15 minutes.
- Remove from the springform and carefully transfer to a serving plate to cool completely. Slice and serve with a dollop of whipped cream and fresh raspberries.
storage tips
room temperature: Wrap the cake in cling film or aluminum foil and store at room temperature for up to 4 days.
freezer: Almond Cake freezes well for longer storage. Place the wrapped cake in a freezer safe plastic bag and freeze for up to 2 months. Once thawed, reheat in the oven at 300 degrees F until warmed through.
almond paste: If you have leftover almond paste, wrap it in plastic wrap and refrigerate for up to 2 weeks. For longer storage, place in a freezer safe plastic bag and freeze for up to 3 months.
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Almond Pound Cake
This almond cake with a crunchy, candy-like topping is rich, dense, and packed with almond flavor. Serve with whipped cream and fresh raspberries for an elegant dessert.
Servings: 12 portions
Ingredients
Almond Crunch Topping
- ½ Cup slivers of almonds
- ⅓ Cup granulated sugar
- ¼ Cup unsalted butter
- 1 tablespoon milk
- 1 tablespoon all purpose flour
Almond Pound Cake
- 1½ cups all purpose flour, divided
- ½ teaspoon cream of tartar
- ½ teaspoon Salt
- ¾ Cup unsalted butter, softened
- 3.5 ounces almond paste, (½ a 7 ounce tube)
- 1 Cup granulated sugar
- 4 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon Lemon peel
- 1 teaspoon pure vanilla extract
- Whipped cream and fresh raspberries for garnish
instructions
Almond Pound Cake
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In a medium bowl, combine 1 ½ cups flour with the cream of tartar and salt and set aside.
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In a large mixing bowl (or your stand mixer), combine the butter and almond paste. Using an electric hand (or stand) mixer, beat on low speed until well combined. Add the sugar and continue beating for a few minutes until light and fluffy. Beat in the eggs one at a time, 1 minute after each addition. Add the lemon juice, lemon zest and vanilla and mix everything together.
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Add dry ingredients to wet ingredients all at once and beat for another minute.
Assemble and bake
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Pour the cake batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle 1 tablespoon flour on the top of the cake and evenly spoon the almond crunch topping over it.
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Bake for 45 to 50 minutes until cooked through. The cake is done when a toothpick inserted in the center comes out clean. Leave to cool in the pan for 15 minutes. Then remove from the springform pan and carefully transfer to a serving plate or cake stand to cool completely.
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Slice and serve with a dollop of whipped cream and fresh raspberries.
Nourishment
Calories: 365 kcal · Carbohydrates: 39 G · Protein: 5 G · Fat: 21 G · Saturated Fatty Acids: 11 G · Cholesterol: 95 mg · Sodium: 122 mg · Potassium: 119 mg · Fiber: 1 G · Sugar: 26 G · Vitamin A: 552 ie · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 1 mg
Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.