Welcome to your new favorite dessert: Heavenly Vanilla Almond Cake! This delightful treat combines the classic flavors of vanilla and almond in a moist and fluffy cake that's perfect for any occasion. It's simple to make and always a crowd-pleaser.
All-purpose flour forms the backbone of this cake, giving it structure and body. Granulated sugar sweetens the cake just right, while unsalted butter adds richness and moisture. Whole milk keeps the cake tender, and eggs help bind everything together, adding to the cake's airy texture. The vanilla extract provides a classic, comforting warmth, while the almond extract brings in a nutty, aromatic twist. Baking powder is our leavening agent, ensuring the cake rises beautifully, and a pinch of salt balances all the flavors. Don't forget the sliced almonds for a delightful crunch! Finally, the heavy cream and powdered sugar create a luscious whipped topping.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. For a touch of color and freshness, add a few fresh berries like raspberries or strawberries. It's also delightful with a hot cup of Earl Grey tea or a glass of cold milk for a simple yet satisfying treat.
First things first, preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly from the moment it goes in. Grab a 9x13 inch baking pan, grease it generously, and dust some flour over it to prevent sticking. In a large mixing bowl, cream together the softened butter and sugar until they're light and fluffy. This step is crucial as it incorporates air, giving your cake a lovely lift.
Next, crack in the eggs one at a time. Be patient here, making sure each egg is fully mixed in before adding the next. Stir in the vanilla and almond extracts — the aroma alone will have you excited for the final product! In another bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which is key for a uniform rise.
Now, let's bring it all together. Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and end with the flour mixture; this method helps to maintain a smooth batter. Pour your finished batter into the prepared pan, smoothing out the top with a spatula. Evenly sprinkle those toasted sliced almonds over the batter for a crunchy topping.
Pop the cake into your preheated oven and let it bake for 30-35 minutes. You'll know it's done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack. While it's cooling, whip the heavy cream with the powdered sugar until soft peaks form. Once the cake is completely cooled, spread the whipped cream over the top. Now it's ready to serve and enjoy!
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