Toasted Almond Creme Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, cream the softened butter with the sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Mix until just combined.

Fold in Almonds

Gently fold in the chopped toasted almonds until evenly distributed in the batter.

Bake the Cake

Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Whip the Cream

In a large mixing bowl, whip the heavy cream until soft peaks form.

Add Sugar and Almond Extract

Gradually add the powdered sugar and almond extract, continuing to whip until stiff peaks form.

Top the Cake

Once the cake has cooled completely, spread the whipped cream topping evenly over the top.

Garnish with Whole Almonds

Sprinkle the whole toasted almonds over the whipped topping for decoration.