Almond Cake

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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


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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