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Almond Cake Recipe – Easy Moist Layers for Perfect Dessert Bars

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This almond cake recipe yields moist, fluffy layers that slice perfectly into dessert bars. With simple pantry ingredients and a rich almond flavor, it’s an easy, crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 2 cups (200 g) almond flour (finely ground, blanched preferred)
  • 1 cup (120 g) all-purpose flour
  • 1 1/4 cups (250 g) granulated sugar
  • 1 cup (225 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 3/4 cup (180 ml) whole milk or almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (50 g) sliced almonds (optional, for topping)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper and sides.
  2. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until pale and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract and almond extract (if using).
  6. Add the dry ingredients to the wet mixture in two additions, mixing on low just until combined. Do not overmix.
  7. Pour in the milk and mix gently until the batter is smooth and thick but spreadable. Add an extra tablespoon of milk if needed.
  8. Scrape the batter into the prepared pan and spread evenly. Tap the pan lightly to remove air bubbles.
  9. Sprinkle sliced almonds on top if using. Optionally, sprinkle a little coarse sugar.
  10. Bake for 28-32 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  11. Cool the cake in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely on the rack.
  12. Once fully cooled, dust with powdered sugar and cut into squares or bars. For cleaner edges, chill the cake for 30 minutes before slicing.

Notes

For best results, use finely ground almond flour. Do not overmix the batter after adding dry ingredients. Room temperature ingredients yield a smoother batter and even bake. Add a spoonful of Greek yogurt for extra moisture. The cake can be made gluten-free or dairy-free with simple swaps. Let the cake cool completely before slicing for neat bars.

Nutrition

Keywords: almond cake, dessert bars, easy almond cake, moist cake, almond dessert, potluck dessert, nutty cake, gluten-free option, dairy-free option, cake bars

Find it online: https://yumnode.com/almond-cake-recipe-easy-moist-layers-for-perfect-dessert-bars/