Moist Almond Cake (Print Version)
# Ingredients:
→ Cake Parts
01 -
1 1/4 cups sugar
02 -
1/4 teaspoon salt
03 -
1/4 cup almond slices
04 -
1 1/2 teaspoons almond flavoring
05 -
2/3 cup half & half
06 -
1/2 teaspoon baking powder
07 -
6 ounces (1 1/4 cups) plain flour
08 -
1 large egg
09 -
1/2 cup melted salted butter
# Instructions:
01 -
Let the butter cool after melting it. Coat a 4.75 x 12.25-inch Rehrucken pan generously with Baker's Joy, then spread the almond slices across the base.
02 -
Turn your oven on to 350°F (175°C).
03 -
Take a little bowl and mix the flour, salt, and baking powder. Keep it aside.
04 -
In a big bowl, stir together the sugar, egg, almond extract, and half & half. Toss in the dry mix. Stir until the flour completely disappears.
05 -
Pour the melted butter into the batter and mix well until smooth.
06 -
Pour the batter evenly into the prepared pan. Set it in the oven at 350°F (175°C) and bake for 40-50 minutes. Look for golden edges and a firm middle.
07 -
Let the cake sit in the pan for around 10-15 minutes before flipping it carefully onto a rack. Serve as-is or with powdered sugar sprinkled on top, either warm or cool.
# Notes:
01 -
A 9-inch loaf pan also works for this cake. Just leave it in the oven about 10 minutes longer.