Almond Cake From Scratch Recipes

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

WHITE ALMOND WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
• Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
• Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

FLUFFY ALMOND FLOUR CAKE

Steps:

• Preheat your oven to 350 degrees F. Generously grease an 8-inch nonstick cake pan with soft butter.
• In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over mix the batter - overworked batter can cause the middle of the cake to collapse as it cools.
• Use a spatula to transfer the batter into the prepared pan.
• Bake until fragrant and set and a toothpick inserted in center comes out clean, 22-25 minutes.
• Cool the cake, in the pan on a cooling rack, for 10 minutes. Then invert it onto the cooling rack and cool for 20 more minutes before slicing and serving.

WHITE ALMOND SOUR CREAM CAKE~ A SCRATCH RECIPE

Steps:

• Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
• In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
• Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
• Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
• It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
• Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter

SCANDINAVIAN ALMOND CAKE

Steps:

• Preheat oven to 350.
• Spray pan with cooking spray/Pam and flour.
• Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
• Bake for 40-50 minutes. Edges must be golden brown.
• Cool in pan overnight before removing. Cake will break if removed too soon.
• Sprinkle with icing sugar.

PRIZE WINNING ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F; grease and flour a bundt pan.
• Beat sugar, egg, almond extract, milk and softened butter together.
• Gradually add flour, baking powder and cinnamon.
• In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
• Pour cake batter over almonds/sugar.
• Bake for 50 minutes or until toothpick comes out clean from center of cake.
• Cool for 15-20 minutes, then remove from pan.
• Cool on wire rack.
• Serve warm or cooled - your preference.

YELLOW CAKE MADE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.

ALMOND CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 F. Butter and flour your cake pans, or place liners in 2 dozen cupcake wells.
• Combine the flour, cornstarch, almond meal, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for about a minute to ensure that the dry ingredients are well blended.
• Add the butter 1 tbsp at a time and mix until it's well incorporated and the mixture resembles wet sand.
• In another bowl, whisk together the eggs, sour cream, extracts, and milk. Add this mixture to your dry ingredients in two parts, scraping the bowl after each addition. Stir until just combined.
• Pour into your cake pans or fill your cupcake liners 2/3 of the way and bake 20-25 minutes for cupcakes and 30-35 minutes for cakes. The cake is ready when the center springs back when touched gently.
• Remove from the oven and allow to cool in the pan 5 minutes before carefully transferring to a cooling rack to cool completely.**