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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4.3 51
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious! I will be making this cake again. Love the texture & the rich flavor. Bakes up beautifully. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
First made Dec 9 2007. Used white cornmeal instead of yellow and it still came out great. item not reviewed by moderator and published

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