Vanilla Almond Cake – Soft, Fragrant & Deliciously Simple

Vanilla Almond Cake – Soft, Fragrant & Deliciously Simple

Ingredients
• 1 cup plain yogurt or buttermilk
• ¾ cup sugar
• 3 large eggs
• ½ cup vegetable oil or melted butter
• 1½ cups all-purpose flour (or use almond flour for a softer texture)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¼ cup sliced almonds (for topping)
• Powdered sugar (optional, for dusting)

Instructions

1. Preheat & Prep Pan
   • Preheat your oven to 180°C (350°F).
   • Grease and flour an 8-inch round or loaf pan thoroughly to prevent sticking.
2. Mix Wet Ingredients
   • In a large mixing bowl, whisk together the plain yogurt or buttermilk with the sugar until the sugar starts dissolving.
   • Add the eggs one at a time, beating well after each addition to incorporate air for a light texture.
   • Slowly whisk in the vegetable oil or melted butter.
   • Stir in the vanilla extract and almond extract until fully combined.
3. Combine Dry Ingredients
   • In a separate bowl, sift together the all-purpose flour (or almond flour), baking powder, baking soda, and salt. This ensures an even distribution of the leavening agents and avoids lumps.
4. Make the Batter
   • Gradually add the dry ingredients to the wet ingredients in batches, folding gently using a spatula or mixing on low speed.
   • Mix just until combined—overmixing can lead to a denser cake and tougher crumb. The batter should be smooth but still slightly thick.
5. Top and Bake
   • Pour the batter into the prepared pan and spread evenly with a spatula, smoothing the top surface.
   • Evenly sprinkle the sliced almonds on top for a crunchy, toasted almond finish.
   • Place the pan in the oven and bake for 30–35 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached.
6. Cool and Finish
   • Remove the cake from the oven and let it cool in the pan for about 10 minutes to firm up.
   • Carefully transfer the cake to a wire rack to cool completely; this prevents sogginess from trapped steam.
   • Just before serving, dust lightly with powdered sugar for a pretty, delicate finish if you like.

Prep Time: 10 minutes
Bake Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 8–10 slices

Variations
• Citrus Twist: Add the zest of one lemon or orange to the wet ingredients for a fresh citrus aroma.
• Berry Addition: Fold in ½ cup fresh or frozen blueberries or raspberries before pouring the batter into the pan.
• Chocolate Almond: Add ¼ cup cocoa powder to the dry ingredients and increase sugar by 2 tablespoons for a chocolate-almond flavor.
• Gluten-Free: Use almond flour exclusively and replace baking powder with gluten-free baking powder to make it gluten-free.
• Nut-Free: Omit the sliced almonds on top and substitute almond extract with vanilla extract only.

Tips
• Use room temperature eggs and yogurt/buttermilk to help the ingredients combine smoothly and produce a tender crumb.
• Don’t overmix the batter; stop as soon as the flour is incorporated to keep the cake light and fluffy.
• If using almond flour, expect a slightly denser and moister cake—perfect if you want a more tender texture.
• Toast the sliced almonds lightly in a dry pan before topping for extra crunch and aroma.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving.