Almond Cake

Total Time:
55 min
Prep:
20 min
Cook:
35 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 1/4 cups confectioners' sugar, plus more for dusting
  • 1/2 teaspoon pure vanilla extract
  • 2 eggs
  • 4 egg yolks
  • 1/4 cup sour cream
Directions

Preheat oven to 350 degrees F.

Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.

Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. 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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    Good cake - I'd make it again. Texture was just fine (I used fine cornmeal. I would have liked stronger almond flavor. Might try sub'ing almond extract for the vanilla extract. Don't know why it is rated intermediate difficulty - I thought it was very easy to make.
    This cake is Delicious! I used Ap flour instead and added an orange glaze on top. I poked a bunch of holes in the top of the cake so the Glaze would seep through. If your cake turned out dry I cannot understand why. Mine was super moist and lots of flavor.
    Cake was a little like cornbread, it may be that the cornmeal I used wasn?t fine enough but the almond flavor was delicious. Instead of the power sugar on top I put fresh strawberries with a glaze it really brought out the flavors and it made it a little less dry. I would make this again.
    Delicious! I will be making this cake again. Love the texture & the rich flavor. Bakes up beautifully.
    Reminded me of cornbread. It was a bit dry and not the texture of a light and moist almond cake I ate at a fine restaurant. I was hoping this would be the match to that lovely almond cake I once had but...alas, this wasn't it.
    My partner asked me to make him a cake this week and I decided on this one. It took a while to find the "fine" ground corn meal but definitely worth the effort. The cake was simple, light, and DELICIOUS. I can see where a heavy grind of the corn meal would make it seem like a sweet cornbread though. I'll be making this again - brilliant recipe.
    i had a goup of freinds over that i know since kindergarden a guys weekend we roasted a suckling pig top it off with your almond cake we are all sicialin so you know we love almonds it was easy for a guy to make and very tasty not a corn bread at all i just finished naking it for my wife watch you all the time enjoy your recipes tom b brooklyn ny now in pa
    It was good but i considered it more on the cornbread side of things rather than cake. Also the flavors of almond was not as strong as i would like it.
    Ok I've been reading some of the reviews and let me just say if your Almond Polenta cake comes out gritty, or like cornbread or is dry, then YOU ARE NOT FOLLOWING THE RECIPE! This cake is a hit each and every time I make it. It's lite and airy, moist and so not like cornbread. If you think it's like cornbread, then you really have no idea what cornbread is like.
     
    So check your ovens, make sure your using fine yellow cornmeal, use the Goya brand, not the one to make cornbread! Use the fine cornmeal that west indians and hispanics use to make porridge. On the Goya package it should read in Spanish(Maiz Fina).
     
    Make sure you use cake flour and a little extra almond paste for that almond flavor!
    First made Dec 9 2007. Used white cornmeal instead of yellow and it still came out great.
    I made this for Book Club. We just didn't get the texture. The almond taste was wonderful but the grit left in our mouth..it just didn't work.
    Thought it was alittle to much like cornbread, dry, and not enough almond taste. Make one with a glaze of sugar butter and almond extract I like better. Seved with fresh strawberries. which gave it some moisture.
    This is not at all like cornbread -- very delicate and flavorful. I added some chopped toasted almonds...
    When ever I make this cake, I always have to make two because I can't keep it in the house! I think that our friends and family would agree when I say that this is one of the best almond cakes ever!
    This is such a good simple cake to make. It is different, not sure how to explain... dense, cornmeal cake with almond flavor. Probably doesn't sound good, but it is very good and is addicting!
    I'd been searching for years for a moist, flavourful cake to serve on special occasions and have finally found it. I don't agree that this cake is like cornbread. It's definitely a cake, and it has a sophisticated and somewhat unusual quality, even though it's very straightforward to make. It was a big hit, and I'll be preparing it many times in the future.
     

     
    I did make a few changes to the recipe, however. We live in a big city, and yet somehow we couldn't find almond paste anywhere, so I substituted 1/4 cup marzipan and then added a 1/4 of almonds that I blanched, peeled and ground very finely in the food processor. As others suggested, I added some almond extract. I also reduced the sugar to 1 cup. And because I don't like really eggy cakes, I used only 2 whole eggs and 2 eggyolks. I also used a 9" pan, and served the cake with whipping cream and fresh berries.
    This cake was perfect for a spring afternoon. I added raspberries and whipped cream on top - it was great!
    I thought this cake a waste of ingredients. Followed the recipe exactly and it fell in the middle. Also, to sweet and texture was more like cornbread than cake.
    The flavor of this cake was delicious, but it was a disaster when I made it in the 8" pan called for. There was too much batter in the pan, and it didn't bake correctly. I made a 2nd batch and used a 9" springform pan and had excellent results.
    I loved the taste of the cake very much except the cornmeal texuture. Next time, I will try with flour only.
    easy to make
    Lovely cake - made for my mom (as it seemed like a lady-like dessert) and she liked it. Note - like not loved. It is really on the borderline between cake and bread. I jazzed it up with a little raspberry sauce, and that flavor added a lot to the dish.
    Tasted more like a sweet cornbread than a cake.
    I make this cake following the recipe, except I subsitute gluten free flour for the cake flour and it comes out great. It's not too sweet and has a nice almond flavor, and we don't taste the cornmeal (I think you have to use fine cornmeal instead of the regular one). I've also swapped the almond paste for poppy seed filling and that works well too. This is my standard cake that I rely on for birthdays, etc.
    I left bigger pieces of almonds in it. Therefore, the texture was crunchy and delicious.
    This is an easy but very tasty cake to make. The recipe says 8" pan, but the first time I used an 8" the batter was pouring over the sides, after 15 minutes in the oven. The next time I used a 9" pan and it was perfect.
    I made this for a light dessert for a celebration dinner. I loved the wonderful almond taste and the course cake texture. It stayed around the house longer than I expected. I don't think everyone loved it like I did, but I will definitely make it again.
    Overall, this cake was very good; it was a big hit at my dinner party (it was the first time making it & I was kind of nervous). I changed it a bit by using 3/4 cup cake flour and 1/4 cup of the cornmeal...it turned out very light & fluffy and not like cornbread at all. Also, the almond paste was too hard to blend with the butter at first. I had to scoop it out & microwave it. Once I did that, it went a lot better :)
    This cake is quick to make, and really delicious. Moist and not too sweet, with a tender crumb, it has a hint of almond. Try it. I guarantee you'll make it again and again.
    I made this on an impulse, I love the taste of anything almond! It was good, although my kids like a sweeter cake, but not my husband and I. It was elegant and tasty. Thanks for a different take on cake!
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