Almond Cake

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 1 stick (4 ounces) unsalted butter, softened
  • 1/4 cup almond paste, cut into half-inch pieces
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups confectioners' sugar, plus more for dusting
  • 4 egg yolks
  • 2 eggs
  • 1/4 cup sour cream
Directions

Preheat oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.


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    I made this cake because my husband loves almond, I can say this is the best cake we have ever tasted! Thank you! Gonna be a huge hit for Christmas gifts! Victoria. A helpful hint shredding the almond paste makes it so much better to mix! :
    My product was very yellow. I made this last week and half of it is still sitting in the kitchen. When something is very good it tends to only last a couple of days... I followed the recipe and it came out very dry. I love almond paste, and I was hoping this would be a keeper, but for me it won't be unless I find some way to make if more moist.
    This is a fantastic recipe! I highly recommend making it. I am a moderately experienced baker though I am the first to admit I don't *love* to bake. I followed this recipe to a T (I used my KitchenAid mixer as specified, I hunted down almond paste and I bought cake flour from a specialty store and found that it came out very well. I've already made this recipe twice and always get rave reviews. Highly recommend.
    This cake is delicious! It it light, fluffy, and flavorful. My family really enjoys almond flavored desserts and this hits the mark. It's wonderful.
    I did not have sour cream so used yogurt instead and used the same anount of almond meal instead of corn meal, the rest were the same..it came out great!
    for me it wasnt that great because the texture of the cake was not soft and fluffy i would not make it again but i would recomed it to people that love almond because the almond taste is so exact and so stroung
    I have made this cake several times with variations based on ingredients available. I have made it with all flour, when I didn't have cornmeal. I've used almond filling when I couldn't find the paste, and I've used milk or buttermilk when I was out of sour cream.
     
    It's a great cake and makes a lovey presentation in an oval stoneware or casserole dish.
    This cake was pretty easy to make and had a really great almond flavor to it. I didn't find the texture to be too grainy or cornbread-like - perhaps those reviewers mistakenly bought regular corn meal. You need to buy finely ground to get a good texture. The overall texture and taste were light, but flavorful. I would recommend this as an accompaniment to a hot cup of tea!
    Thiscake is easy to make, has great flavor and great texture. I liked it as it is, but if you want to dress it up, some roasted strawberry sauce over the top would taste good and look beautiful.
     

     
    Somebody complained about the almond paste being too hard to mix. Just cut it into small pieces and work it with a hand mixer. It's worth the flavor.
     

     
    JK
     
    NJ
    This was a very good cake but the thickness reminded me of cornbread. I will make it again but it was not as good as I had hoped.
    made this for easter. perfect dessert after a large meal. not too heavy; perfect texture. lots of almond taste. will definitely make this again
    This cake was so easy to make and it taste great. this is the first time I have ever made a cake from scratch. It turned out and tasted like I have been cooking for years. The texture is simular to pound cake. It it is a true hit.
    Light and easy. My first cake on my new mixer. I even flubbed up and used too much vanilla and it still got rave reviews. Will make this again. Served it with fresh organic strawberries.
    I had a lot of fun doing it and it taste great. The almond paste was a little hard dough, and I had a hard time trying to break the little pieces in the mixture. Maybe some pure almond extract instead of almond paste would do the job.
    I wasn't sure about this when I started, as it was my first time to use corn meal in a cake recipe and the first time I had used almond paste. It was very good. It has a strong rich almond flavor, the texture is course, but yet it's light. Reminded me somewhat of a pound cake. I can imagine that an apricot glaze would be good on it, as well. I will definitely keep this in mind when I need a light dessert to go with a heavy dinner. Yummy!
    This lovely simple cake is moist, light, with an different texture...and light scent of almonds. It pairs well with orange sections or berries.
     

     
    Its not loaded with flour...only 1/2 cup for the whole cake and it does not need any frosting....so its even good with coffee in the morning.
    This is the best cake I have ever tasted. Not only is it very easy to make, but it is SO GOOD! You will definitely receive many compliments with this recipe! One of the best!!!
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