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Bon Appétit

Almond Cake with Kirsch

4.7

(80)

Only 1/3 cup of flour is used in this recipe, so the cake has a deliciously dense texture.

Recipe information

  • Yield

    Serves 8

Ingredients

3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 7-ounce package almond paste, broken into pieces
3 large eggs
1 tablespoon kirsch (clear cherry brandy)
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
Powdered sugar

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.

    Step 2

    Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.

    Step 3

    Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.

TagsCakeDessertKirschBrandyAlcoholBeveragesCake FlourFlourEasyBakingElectric MixerStand MixerBon Appétit
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