Description
This delicious almond cake features a crunchy cinnamon almond streusel on top, perfect for any occasion.
Ingredients
Scale
- 1¾ cups all-purpose flour
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup buttermilk
- 2 large eggs
- 2 tsp baking powder
- ½ tsp salt
- 1½ tsp almond extract
- ¼ tsp vanilla extract
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 3 tbsp unsalted butter
- ½ tsp ground cinnamon
- 2 tbsp sliced almonds
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
- Make sure all ingredients are at room temperature for optimal mixing.
- You can substitute the buttermilk with regular milk mixed with a teaspoon of vinegar if needed.
- This cake pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg