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This French Almond Cake is incredibly delicious and incredibly easy. One-bowl, no-mixer and just a few minutes to throw together!
Think of this French Almond Cake as an early little Christmas gift. Why give a Christmas gift when December's barely gotten started? Well, just because I knew you were going to need it.
I sure do! A cake that's moist, tender and incredibly delicious, while at the same time being one-bowl, no-mixer and just-a-few-minutes-to-throw-together is exactly what I need at this time of the year.
Don't wait till the 25th to give me this one, I've got all sorts of get-togethers and occasions coming up and people who I'd love to surprise with a special treat.
I need it now!
And I thought perhaps, you were in the same boat, so it's comin' your way today! Merry Christmas!
So that's about all I'm writing today friends because, just like you, I'm trying to wrap my mind around Christmas and the fact that's it's not waiting on me.
The perfect cake to make when you're pinched for time
I admit, I'm a bit more behind than usual because, instead of doing lots of baking and decorating over the long Thanksgiving holiday, we did something infinitely better. We were incredibly blessed to welcome a new baby boy into the family! More on that coming up... but with a few minutes to spare, I think I might throw together a French Almond Cake!
In closing, since I have some really sweet French friends like Paule and Barbara and Monique (as close to French as you can get), I thought I better confess the real deal, as I don't want to get into any kind of trouble with them or have la gendarmerie (the French police) arrest me for a counterfeit cake. So, here's the scoop: I kind of made up this recipe, but I did base it on my French Grandmother's Lemon Yogurt Cake which is a favorite of ours and really truly is French. I just changed up the flavors a bit, added almond flour, almond extract, a sliced almond topping and a shower of powdered sugar.
Now I'm clean. Sort of ...
- ½ cups sliced almonds
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- ¾ cup powdered sugar plus more for sprinkling
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup plain yogurt or Greek yogurt
- 1½ cups granulated sugar
- 4 large eggs
- 1½ cups all purpose flour
- ¾ cup almond flour not almond meal
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- ¾ cup sunflower oil grape seed or canola oil
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Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
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Place almonds in a small baking pan. Spread to a single layer. Bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool (these will be used at the end to top the cake).
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Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
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In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
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Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine.
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Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
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Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done*. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
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While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.
*Spray foil lightly with cooking spray or rub with a bit of oil to prevent cake from sticking to the foil.
Anne says
Wow this cake is so easy, so delicious, flavorful, and somehow rich but very light at the same time! Everyone enjoyed it and I’m making another one next weekend again because everyone enjoyed it so much! That’s two cakes from this website that are now family favorites, the other being the spice cake. Thank you for your recipes!!
Chris Scheuer says
I'm so glad to hear that, Anne!
Caron smed says
Can I substitute gluten free flour with exact equivalent to regular flour. My grandson needs gluten free. Otherwise I will try it for my husband and I it sounds delicious .
Thanks
Caron
Lake Country
Canada
Chris Scheuer says
Hi Caron, I can't say for sure, because I have not tried it myself with gluten-free flour. If you try it let us know!
Nicola says
I’ve made it several times with GF flour and it has turned out beautifully.
Chris Scheuer says
That's great to know! Thanks, Nicola!
PDX LAX says
#1 cake was absolutely delicious and looks so much more elegant than a frosting clad cake!
#2. Reduced granulated sugar in cake to one cup. It was plenty sweet (and I’m not against sugar)
#3 I used almond meal because that’s what I had on hand.
#4 I used almond milk yogurt (vanilla) instead of Greek because we have a dairy allergy in the house.
Chris Scheuer says
Thanks for letting us know!
Sharada Sivaraman says
This recipe looks delicious. Does it have to be baked on the day of serving or can one bake it a day before ? Would love to try it very soon! Thanks.
Chris Scheuer says
Hi Sharada, I think this cake is best on the day that its made but it will still be delicious the next day.
Julie says
Beautiful and delightful cake! Even made my own almond flour which was pretty easy. Cake is super moist and my edges came out a little crispy.- so good!! Will definitely make again.
Chris Scheuer says
Awesome! Thanks, Julie!
Elise says
Just wondering if anyone has tried this with an egg replacer or alternative? My mother would love it but can’t eat eggs. Thanks for any tips!
Chris Scheuer says
I haven't tried it, Elise, but maybe someone else has.
Deb says
Might want to try Flax seed with water I use this when I’m out of eggs for baking.
Toya says
Just amazing. it’s soft and fluffy and full of delicate Almond flavor.
I added a little bit of amaretto to the glaze and was just beatifull
Chris Scheuer says
Thanks for sharing your results, Toya!
Michelle says
Hello! I’m baking as I type and it’s just my husband, toddler, and I that will be eating it. What’s the best way to store the leftovers? In the fridge? Thank you!!
Chris Scheuer says
Hi Michelle, you can store it on the counter covered for a day or two, but after that, I would freeze it. Enjoy!
Jeanette says
Is this cake very rich? Being it serves 16
Chris Scheuer says
Hi Jeanette, an almond cake is a little denser cake than most. I wouldn't say it overly rich but I like to serve small slices with some fresh fruit.
Daphnee says
Hello! I absolutely LOVE this recipe!!! I’ve made it several times. I do have a question. I’d like to make this cake for my daughter’s 1st bday. I’d like to use a 4inch and two 6 inch cake pans. Would the current recipe be sufficient or would I have to double the recipe?
Thank you,
Chris Scheuer says
Hi Daphnee, I would definitely double the recipe. You may have a little extra batter but that's better than not enough.
Daphnee says
Thank you Chris! 🙂
Laura says
This was absolutely delicious. I made recipe as is and its perfect. The cake is light, fluffy and moist. The edges are a little crisp and the crunchy almonds on top are wonderful. Thank you!
Chris Scheuer says
Awesome! Thanks, Laura!
Carmita Simone says
Hi Chris.
Thank you for sharing one of the best desserts among my Go-To recipes. The abundance of almonds and zesty orange is a winner. This cake is truly simple and delicious - I have baked it dozens of times due to frequent demands among family and friends. The cake divides easily into mini-cake pans (so you can share it more widely 🙂
Bravo and thanks!
Chris Scheuer says
I love that! Thanks for sharing, Carmita.
ali says
i put 1 1/4 cup sugar instead, tastes ok. taste like something you can get at a chinese bakery
Chris Scheuer says
Haha! If you stick with the original recipe, it might taste more like a French patisserie! Thanks for sharing your funny review, Ali!
Amrita Rajagopal says
I luckily stumbled upon this recipe before Christmas - and boy was it a success! I've now made it twice and both times my friends and family completely destroyed it in a hurry 🙂 Absolutely delicious and so easy to make... thank you so much for this gem.
Chris Scheuer says
Thanks, Amrita! We're so happy you enjoyed it!
Ayesha says
I would appreciate seeing inside the cake for what type of texture and crumb it has before deciding to attempt the recipe.
Chris Scheuer says
Hi Ayesha,
Perhaps we'll have the time at some point to re-shoot this cake but for now, you'll have to either trust all the fantastic reviews or choose a different recipe.
Paula Podgurski says
Hello! I am wondering if I may swap the vanilla extract in the glaze for whiskey? I'm thinking I would cook the glaze in a saucepan to burn off the alcohol. Then let it cool and proceed as usual...
Thank you!
Chris Scheuer says
That would also be delicious, Paula!
Sharon says
OMG this was the best ever! I used butter instead of oil ( I was out of oil) and added two tablespoons fresh orange juice to cake batter.
Mine took 60 minutes (maybe the butter?). But the result was fabulous. My husband said I could sell it in a coffee house and people would be standing in line. Of course he loves most everything I make. ha ha
Next time I may even add a teaspoon or so of the orange zest to the batter. I was going for the orange almond taste.
Thank you so much for this winner!!!
Chris Scheuer says
Thanks for sharing your results, Sharon! I'm so happy you enjoyed it. You might also like this cake- https://thecafesucrefarine.com/ridiculously-easy-orange-olive-oil-cake/ 😊
Helen Defosset says
I'm an ex-pat living in a Southern Mexico city, so doubt I will find almond flour........... anywhere! Can one substitude white cake flour for the almond flour?? My son sent me Cook's Almond Extract for Christmas but am wondering if I should also add some fine ground almonds to the batter.?? Helen in Oaxaca
Chris Scheuer says
Hi Helen, you could sub cake flour for the almond flour but you could also make your own almond flour. Almond flour is just ground blanched almonds. Can you get blanched almonds where you are?
Reema says
This is delicious! Baking is not one of my best skills, but I followed the recipe, it was easy and turned out fab. Am I able to freeze it?
Chris Scheuer says
Hi Reema, so happy you enjoy it. Yes, this cake freezes well!
ale says
I have made this French almond cake twice in a week! I had to swap out the sugar and powdered sugar for monk fruit sweetener and the yogurt to sour cream. It was a huge hit! The first one was made exactly as printed except for the sugar and sour cream and it was soooo yummy. That one was made for a Christmas Eve brunch with my sister in law and the second one was made for Christmas dessert. I really loved how easy it came together and the taste is so rich and presentation so rustic. So happy I came across your blog and this recipe! I plan to make it again for New Years eve per request from the hubby and kiddos!
Chris Scheuer says
Thanks so much for sharing your review! I'm happy to know this works well with monk fruit sweetner.
Krystel says
I made this cake for my family for the past 4 years at Christmas and will continue to do so for many more. The first time I made this I expected a good response but it was amazing. I was told that it was our newest Christmas tradition.
We are a gluten free family and it’s hard to find an almond cake recipe that is just as good using a gf flour. We use namaste gf flour 1:1.
Chris Scheuer says
Thanks so much, Krystel. I'm so happy you enjoyed it and appreciate you sharing your gf adaptation. I know that will be helpful to other readers.
MaryAnn Belden says
I baked this cake to take to a friend for her birthday. I had to leave it in the oven longer than the recipe said to get the center done. I covered it with foil, but the side and bottom look dark. I don't have time to start over, do I have to go with it. I hope it doesn't taste burned.
Chris Scheuer says
Hope it worked out okay, MaryAnn. Not sure why it too longer, it's hard to say without having been right there in the kitchen with you.
Seth Callen says
Hello. I'm about to make this cake and just wanted to know the final texture to expect... is this going to be moist, or more dry and cakezlike? In other words, would it be easy to slice into two horizontal layers? I was thinking of filling it with a layer of Bavarian creme or similar filling.
Thanks!
Chris Scheuer says
Hi Seth, it's is a moist, tender cake. You could slice it into layers. Bavarian creme sounds delicious!
Friederike Mueller says
Hello! The recipe sound really good! I just have a questions regarding the conversion from US to metric. In the US cup version it says 3/4 of a cup of Greek yoghurt and in metric it says 150g, however when I looked up 3/4 cups of Greek yoghurt on google I get 210-213g as an answer. Have you ever baked this cake using metric measurements?
Thank you very much!
Chris Scheuer says
Hello Friederike, I don't do the calculations for the metric measurements. I have a recipe plugin that automatically converts from US to Metric. I went back and did the conversion again and got the same results but when I googled it, I came up with the same amount that you did. I'm not sure why this is not calculating properly. I will contact my recipe plugin developer. That being said, I know reader from Europe and Australia have made this recipe and have reported good succes.
Friederike Mueller says
Hello Chris!
In the end I made the recipe the same way as your conversion plug-in suggests and it came out really well! Thank you so much for getting back to me!
Chris Scheuer says
Yay! Thanks fo sharing your results, Friederike!
Suzett Montaner Sevillano says
Hi! I happened to find your French Almond Cake recipe online, This cake sounds amazing and I’m planning to bake it for my son’s birthday this month. Instead of using the amounts of flour the recipe ask, can I exchange them? Can I use 1½ cups of almond flour and ¾ cup all purpose flour; or better yet just almond flour (2 ¼ cups of almond flour)?
Thanks!