My Mom'S Almond Cake Recipe

Name: My Mom'S Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, plus more (room temp); unsalted butter, for buttering pan; 2 cups sifted all-purpose flour, plus more; all-purpose flour, for prepping pan(s); 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 1 (7 ounce) package almond paste; 4 egg yolks, at room temp; 1 teaspoon almond extract; 1 cup sour cream; 1 teaspoon baking soda; powdered sugar, for sifting over cake

Servings: persons

1 cup unsalted butter, plus more (room temp)
unsalted butter, for buttering pan
2 cups sifted all-purpose flour, plus more
all-purpose flour, for prepping pan(s)
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 (7 ounce) package almond paste
4 egg yolks, at room temp
1 teaspoon almond extract
1 cup sour cream
1 teaspoon baking soda
powdered sugar, for sifting over cake

1
Preheat oven to 325 degrees.
2
Butter sides and bottom of pan(s) and flour them as well.
3
Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
4
Sift flour and salt into a small bowl. Set aside.
5
In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
6
Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
7
Beat in egg yolks, one at a time.
8
Beat in almond extract.
9
Mix baking soda and sour cream together and add to butter mixture.
10
Reduce speed to low and add flour mixture, turn off when just blended.
11
Divide among the two 8 inch pans or 1 9 inch pan.
12
Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
13
Cool in pans on wire rack.
14
Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
15
When ready to serve, dust with powdered sugar.

1326

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter, plus more (room temp), unsalted butter, for buttering pan, 2 cups sifted all-purpose flour, plus more, all-purpose flour, for prepping pan(s), and more.

Yes, My Mom'S Almond 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.

My Mom'S Almond Cake

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