If you’re on the hunt for a dessert that’s a showstopper yet simple enough for an afternoon treat, look no further than this Maple Almond Cake. This delightful creation captures the cozy essence of maple syrup and the rich crunch of toasted almonds in every bite. Whether you’re celebrating a birthday, hosting a dinner party, or just indulging your sweet tooth on a lazy Sunday, this cake is the perfect choice.

A Harmonious Flavor Pairing

Maple syrup brings a distinct, natural sweetness that evokes the feeling of autumn mornings and warm, homemade breakfasts. When paired with almonds, which lend their nutty flavor and delightful crunch, the result is a cake that feels both sophisticated and comfortingly familiar.

The cake itself is incredibly moist, thanks to the blend of butter, eggs, and whole milk. The use of pure maple syrup ensures that each bite is imbued with a subtle sweetness that isn’t overpowering. The chopped, toasted almonds scattered throughout the cake add texture and a hint of roasted depth, making each mouthful an experience.

What You’ll Need

To make this cake, you’ll gather some pantry and fridge staples:

Dry Ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt.
Wet Ingredients: 1 cup unsalted butter (softened), 1 cup granulated sugar, 1/2 cup pure maple syrup, 4 large eggs, 1 teaspoon vanilla extract, 1/2 cup whole milk.
Add-ins: 1 cup toasted almonds, chopped.
For the Frosting: 1/2 cup unsalted butter (softened), 3 cups powdered sugar, 1/4 cup heavy cream, 1 teaspoon almond extract, and 1/2 cup toasted almonds for garnish.

How to Make the Cake

Prep the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add in the maple syrup and continue to mix until fully incorporated.
Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well combined before adding the next. Stir in the vanilla extract.
Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Start and end with the dry ingredients for a smoother batter.
Fold in the Almonds: Gently fold in the chopped, toasted almonds to distribute them evenly.
Bake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. A toothpick inserted into the center should come out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

The Almond-Infused Frosting

To elevate the cake further, this almond-infused frosting is a must-try. It’s creamy, sweet, and carries a hint of almond extract for a complementary touch.

Beat the Butter: Start by beating the butter until it’s creamy.
Add the Powdered Sugar and Cream: Gradually add the powdered sugar, alternating with the heavy cream. Beat until the frosting is smooth and spreadable.
Stir in the Almond Extract: Mix in the almond extract for that final, flavorful note.
Frost and Garnish: Spread the frosting between the cooled cake layers, as well as on top and along the sides. Finish with a generous sprinkle of toasted almonds for a beautiful, textured presentation.

A Treat for Any Occasion

This Maple Almond Cake is more than just a dessert; it’s a centerpiece. Its balanced flavors and inviting appearance make it perfect for celebrations or simply for treating yourself and loved ones to something special. Next time you’re in the mood for a cake that blends comfort and elegance, give this recipe a try. You’ll find that each slice offers the perfect blend of sweet and nutty satisfaction—a dessert that feels both timeless and uniquely indulgent.

Maple Almond Cake

Author: Alice

Print Recipe

Description

Discover the sweet and nutty satisfaction of this Maple Almond Cake, perfect for celebrations or just because. This cake marries the subtle sweetness of maple syrup with the crisp texture of toasted almonds, all enveloped in a moist, tender cake and topped with a luxurious almond-infused frosting.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup pure maple syrup
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
– 1 cup toasted almonds, chopped

For the frosting:
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup heavy cream
– 1 teaspoon almond extract
– 1/2 cup toasted almonds, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the maple syrup, mixing until combined.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the batter alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped toasted almonds.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until smooth and spreadable. Stir in the almond extract.
10. Spread frosting between the cooled cake layers and over the top and sides. Garnish with remaining toasted almonds.

0 Shares