Moist Bakery-Style Almond Butter CakeEgg

1

Toast the whole almonds on medium-low heat until fragrant.

2

Allow them to cool completely. If using store-bought pre-sliced almonds, you can skip the toasting.

3

If you have any broken or unwanted slices, chop them up to use for the cake's crust or inside the batter.

1

Generously grease your 8 or 9-inch round cake pan with butter.

2

If using a standard pan, line the bottom with a round of parchment paper.

3

Arrange the sliced almonds in your desired pattern at the bottom, then sprinkle the chopped almond pieces around the sides of the pan to create an even crust.

1

In a bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. Set aside.

1

In a separate large bowl, whisk the softened unsalted butter until creamy and lump-free.

2

Add the fine sugar and beat the mixture until it becomes light and pale in color.

3

Add the vanilla and almond essences and mix well.

1

Incorporate the eggs and flour into the butter-sugar mixture in alternating batches, adding the cream or buttermilk toward the end.

2

Be careful not to overmix; once the ingredients are evenly incorporated, switch to a spoon or spatula to gently fold the batter to ensure a moist crumb.

1

Pour the batter gently into the prepared cake pan, taking care not to disturb the almond crust.

2

Smooth the top. For best results, place the cake pan on one or two layers of baking trays to prevent the bottom from browning too quickly.

3

Bake at 350°F (175°C) for 35 to 45 minutes, or until a skewer inserted into the center comes out clean.

1

Run a knife along the edges of the cake to loosen it.

2

Let the cake sit on the counter for 30 to 45 minutes until cool enough to handle.

3

Carefully flip the cake out of the pan, tap it gently, and serve.