I was in the mood to bake a cake that involved almond extract, and this easy almond cake fit the bill. I love the way this cake makes the house smell while it’s baking, it’s very easy to put together, and doesn’t involve any exotic ingredients. While I intended this cake as a dessert, I also had this for breakfast with my coffee…
For other dessert ideas try my malva pudding, my apple cider mini muffins, or my chocolate chip pecan brownies.
Prep Time 10 minutes
Cook Time 80-90 minutes
Serves 12
Ingredients
2 1/3 c granulated sugar
1 1/2 tsp baking powder
1 tsp kosher salt
3 c all-purpose flour
1 1/2 c whole milk
1 1/3 c canola oil
3 large eggs
1 1/2 tsp each of vanilla and almond extract
Preparation
First, preheat the oven to 350 F, then prepare a bundt pan by either (1) spraying with non-stick cooking spray, or (2) coating it with canola oil. Dust the pan with flour, then set aside.
For the cake batter, in a large bowl combine the sugar, baking powder, salt, and flour, then stir to combine. Next, in either a separate bowl or a very large liquid measuring cup (I have a 4-cup Pyrex), add the milk, oil, eggs, vanilla extract, and almond extract. Whisk the liquid ingredients until very well combined, then pour into your dry ingredients. Mix the batter well until very smooth and lump-free. (I used my electric hand-mixer for this… I timed the mixing at 2 minutes. By hand with a whisk it should take no longer than 5 minutes.)
Pour the batter into your prepared bundt pan then place in the middle of the oven to bake for approximately 80 to 90 minutes (mine was done at 80 minutes). Test with a toothpick; if the toothpick comes out clean you’re good to go.
I usually allow the cake to cool in the pan for roughly 30 to 45 minutes before turning it out onto a cooling rack to finish cooling completely.
Enjoy this easy almond cake as is, or if you really want to be bad, toast up a slice in a toaster oven and add a little butter.