Directions to follow

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for now.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, typically for about 3-4 minutes.
4. Add in the eggs, one at a time, ensuring each is well incorporated before adding the next.
5. Mix in the pure vanilla and almond extracts until evenly blended.
6. Gradually add the dry mixture and the milk to the butter mixture, alternating between the two. Start and finish with the dry ingredients, mixing until just combined.
7. Gently fold in the sour cream until it is fully incorporated into the batter.
8. Pour the batter into your prepared cake pan and smooth out the top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

Best ways to enjoy it

This Moist Vanilla Almond Cake is delicious on its own, but why stop there? Consider dusting it with powdered sugar for a touch of elegance, or serve slices with a dollop of whipped cream and fresh berries for a delightful dessert. Want a twist? Serve it alongside a scoop of vanilla ice cream for that classic a-la-mode vibe. You can also pair it with a cup of coffee or tea for a cozy afternoon treat.

How to store & freeze

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing slices. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Properly stored, your cake can last up to three months in the freezer. When ready to enjoy, simply thaw in the fridge overnight.

Helpful cooking tips

For an extra moist cake, don’t skip the sour cream—it makes a world of difference! Be careful not to overmix your batter after adding the flour; this can lead to a denser cake. Also, ensure your butter is fully softened to room temperature—this allows for a better creaming process with the sugar, creating that airy texture.

Creative twists

You can easily switch things up! Try adding some lemon zest for a citrusy brightness or mix in chocolate chips for those indulgent chocolate cravings. For a seasonal touch, consider incorporating chopped nuts or dried fruit. If you’re looking for a gluten-free option, almond flour can replace the all-purpose flour, adjusting the other ingredients accordingly.

FAQs

What is the prep time for this cake?

Preparation takes about 15-20 minutes, followed by 50-60 minutes of baking.

Can I substitute the eggs for a vegan alternative?

Yes! You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce for a vegan-friendly version.

How long does the cake last in the fridge?

If stored properly in an airtight container, the cake can last up to a week in the fridge. However, it’s best enjoyed fresh.

Feel free to try this delicious Moist Vanilla Almond Cake and make it a new favorite in your baking repertoire! Enjoy every bite!