Almond Cornmeal Cake Recipe

Name: Almond Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, softened; 1 1/4 cups confectioners' sugar, plus more for dusting; 1/2 teaspoon pure vanilla extract; 4 large egg yolks; 2 large eggs; 1/4 cup sour cream

Servings: persons

1
Preheat the oven to 350.
2
Butter and flour an 8-inch round cake pan.
3
In a medium bowl, whisk the cornmeal with the cake flour and baking powder.
4
In a food processor, combine the softened butter and almond paste and process until very smooth.
5
Add the 1 1/4 cups of confectioners' sugar and the vanilla extract, and process until light and fluffy.
6
With the machine on, add the egg yolks and whole eggs, 1 at a time, processing in between additions, until smooth.
7
Add the sour cream and process until fully blended.
8
Scrape the batter into a large bowl and stir in the dry ingredients.
9
Scrape the batter into the prepared cake pan and smooth the surface.
10
Bake in the lower third of the oven for about 35 minutes, or until the cake is golden, puffy and pulls away from the side of the pan.
11
Transfer the cake to a wire rack and let it cool in the pan for about 10 minutes.
12
Invert the cake onto the rack and let it cool completely.
13
Turn the cake right-side up and sift confectioners' sugar over the top before serving.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup fine yellow cornmeal, 1/2 cup cake flour, 1 teaspoon baking powder, 1 stick (4 ounces) unsalted butter, softened, and more.

Yes, Almond Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Cornmeal Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions