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Easy Plain Almond Cake Recipe
- 4 large eggs
- 1 1/3 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, melted and cooled
- 1/2 cup vegetable oil
- 1 tsp almond extract
- 3 cups all purpose flour
- 1 8 ounce tub fat free (0%) Greek yogurt
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour two 9 inch cake pans or line two muffin pans with cupcake liners.
- Beat eggs in a large bowl until foamy, by hand or with an electric mixer.
- Gradually beat in sugar, then baking powder, baking soda, and salt.
- Beat for one minute.
- Beat in butter, oil, and almond extract.
- If you are using an electric mixer, put it on low speed. Beat flour into mixture, in three (3) additions, alternating each addition with the fat-free (zero percent) Greek style yogurt. Beat until just blended.
- Divide the batter between pans. Make sure to spread the batter evenly in each pan.
- Bake the cakes for 20 to 25 minutes, or until a wooden toothpick (or clean knife) inserted in the center of each cake comes out clean.
- Cool the cakes in their pans, on a wire rack, for at least 10 minutes.
- Run a knife around the cakes, invert them on the wire cooling rack, and then let them cool completely before decorating or frosting.
Tips on Eating and Decorating This Almond Cake
In my daughter's opinion, this cake is best eaten as a tea cake, plain, because it is very sweet on its own. However, to make it a more festive cake, you can decorate it by covering the tops of the cakes with your favorite fruit preserves. (Our family's favorite fruit preserves are Italian sour cherry (Morello cherries), apricot or seedless red raspberry preserves.) If you top this cake with the Morello cherries, it makes a great alternative to zeppole for celebrating St. Joseph's Day on March 19th. Since this recipe yields two 9 inch cakes, you can put Nutella or Marshmallow Fluff on the top of one of the cakes. Then, place the second cake on top of that. Frost with your favorite cake frosting or icing (ours is whipped cream or chocolate buttercream). You can also decide to use a tube or can of almond paste to craft flowers, Easter bunnies, or other decorations for your cakes. Of course, you may also use this batter to make yummy almond cupcakes; this recipe yields 24 regular sized cupcakes. Decorate these with your favorite frosting, sprinkles, crushed oreos...your imagination is the limit!
Decorate Your Cakes or CupCakes with Almond Paste
Almond paste is the basis for marzipan confections. To make flower petals from almond paste:
- Place between 1 to 2 tablespoons of almond paste on (NOT in) a gallon sized zip top plastic bag.
- Using a rolling pin, roll it out to about 1/8 of an inch thickness.
- Cut out petals with a pizza wheel or small, sharp knife.
- Peel off bag.
- If desired, continue with remaining almond paste, shaping leaves, for example.
- Arrange on cake to make flowers and leaves.
- Refrigerate but let stand at room temperature for 1 hour before serving.