I was served this cake at a lovely winter supper a few nights ago and thought it was just the most perfect holiday dessert.
Dense and soft, fragrant and textural, with an unabashedly present hit of almond flavor.
As simple and to the point as it looks, it’s even easier to make. Just a few ingredients. The pan is the trickiest part.
You can find them HERE:
This cake is fun to drizzle glaze over, but to be honest, I prefer eating it with just a dusting of powdered sugar .
Whipped cream and berries make an ideal topping, as well.
- 1¼ cup Sugar
- 1 large Egg
- 1½ teaspoon Almond Extract
- ⅔ cup Milk
- 1¼ cup All Purpose Flour
- ½ teaspoon Baking Powder
- 1 stick(8 tablespoons) Salted Butter, melted
- TO TOP:
- 2 cups Powdered Sugar
- 3 tablespoons + Water
- Sliced Almonds
- Powdered Sugar, for dusting
- Preheat the oven to 350 degrees.
- Grease an almond cake loaf pan.
- Place the sugar, egg, and almond extract in a large mixing bowl and whisk together until smooth. Pour in the milk and whisk until combined.
- Add the flour and baking powder to the mixture. Whisk in until just combined.
- Add the melted butter and whisk just until the butter is blended in.
- Pour the batter into the prepared pan and bake in the preheated oven for 40-45 minutes, or until a tester inserted into the middle comes out clean.
- Let sit for 5 minutes, then invert onto a platter and allow to cool to room temperature.
- TO TOP:
- Place the powdered sugar in a small bowl and slowly whisk in the water, adding more or less for a thick, smooth consistency.
- Pour the glaze over the cooled cake.
- Sprinkle almonds on top of the glaze and dust with powdered sugar.
- Store in an airtight container or covered in plastic wrap.