Description
A moist and flavorful almond cake topped with a crunchy cinnamon almond streusel.
Ingredients
Scale
- 1¾ cups all-purpose flour (weighted in grams or spooned and leveled)
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup buttermilk
- 2 large eggs (room temperature)
- 2 Tsp baking powder
- ½ Tsp salt
- 1½ Tsp almond extract
- ¼ Tsp vanilla extract
- ½ cup all-purpose flour
- ⅓ cup brown sugar (packed)
- 3 Tbsp unsalted butter (melted)
- ½ Tsp ground cinnamon
- 2 Tbsp sliced almonds (crushed into small pieces)
Instructions
- In a medium bowl, stir together the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until the texture becomes like damp sand, then gently fold in the sliced almonds.
- Preheat the oven to 350°F. Lightly coat a 9-inch round pan with nonstick spray and line the bottom with a parchment paper circle.
- In a medium bowl, whisk the flour, baking powder, and salt until evenly combined.
- In a large bowl, whisk the oil and sugar until thoroughly combined. Mix in the eggs along with the almond and vanilla extracts, then stir in the buttermilk.
- Carefully fold the dry ingredients into the wet mixture, mixing just until combined. Transfer the batter to the prepared cake pan and sprinkle the streusel evenly over the top.
- Bake on the middle rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan until it’s safe to handle, then gently invert it onto a cooling rack.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For extra flavor, you can add additional almond extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice