Ah yes — Coffee and Almond Cake ☕🌰
This is a wonderfully moist, nutty cake with a hint of coffee, perfect for brunch, dessert, or an afternoon pick-me-up. The combination of toasted almonds and coffee gives it a sophisticated, slightly European flair.
☕ Coffee and Almond Cake
Ingredients (8–9-inch round cake):
Cake:
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1 1/2 cups (150 g) all-purpose flour
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1/2 cup (50 g) almond flour or finely ground almonds
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2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup (115 g) unsalted butter, softened
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3/4 cup (150 g) sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup strong brewed coffee, cooled
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1/2 cup milk or almond milk
Optional Topping:
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1/4 cup sliced almonds, toasted
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Powdered sugar for dusting
Instructions:
1. Preheat oven:
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350°F (175°C)
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Grease and flour an 8–9 inch round cake pan.
2. Mix dry ingredients:
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In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. Mix wet ingredients:
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla.
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Mix in coffee and milk until combined.
4. Combine:
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Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
5. Bake:
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Pour batter into prepared pan.
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Sprinkle sliced almonds on top if desired.
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Bake 35–40 minutes, or until a toothpick inserted comes out clean.
6. Serve:
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Let cool for 10 minutes before removing from pan.
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Dust with powdered sugar if desired.
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Perfect with a cup of coffee or tea!
🌟 Tips for Best Results:
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Use freshly brewed strong coffee for maximum flavor.
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Toasting the almonds enhances the nutty flavor.
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For extra moisture, you can brush the cake with a coffee syrup (2 tbsp coffee + 1 tbsp sugar, boiled briefly).
I can also give a gluten-free or keto-friendly version using almond flour and sugar substitutes that keeps the coffee-almond flavor intact while lowering carbs.