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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.
Elaine says
Wonderful recipe. I think I will add extra glaze next time although delicious as written, just to experiment. The best new cake recipe I have tried in years. By the way, almond meal and almond flour are the same thing. Many thanks!
Chris Scheuer says
Thanks, Elaine! So happy you enjoyed this cake!
Dina says
When i make the glaze it is on the heat or no just mix it in a bowl
Chris Scheuer says
Just mix it in a bowl Dina, so easy 🙂
Greg says
I found your website while searching for an Almond Cake recipe that could be baked with ingredients in my pantry. I had accepted a last minute invitation to dinner at a neighbor’s home and wanted to take a dessert. The result was a simple-to-make cake that was moist, tender, and delicious! The raves from the other diners reinforce my review. This was the perfect cake! I am looking forward to trying more of your recipes. Thank you.
Chris Scheuer says
Thanks so much, Greg. Welcome to The Café! So happy you and your neighbors enjoyed this cake! It's a favorite of ours!
Margiwithani says
I am making this exactly as the recipe says and it's in he oven now but it has overflowiwed the pan a lot! Anyone else have this problem? I even measured the pan. Hopefully it will still be ok.
Chris Scheuer says
So sorry you had this problem! No, I've never experienced this nor have I had any other readers with this problem. Hope it didn't make too much of a mess in the oven!
Pia says
I love this recipe. It’s in the oven right now! One of the most popular cakes I have ever made 🙂 many thanks!
Chris Scheuer says
Thanks, Pia! I'm so happy you've enjoyed it. I bet your house smells wonderful right now 🙂
Suzanne says
Thank you so much for this recipe. I made it to your specifications and it tastes divine! I had to cover the cake with foil and extend the baking time but it turned out perfect in the end. I’ve never made anything like this before but I love it - it’s delicious!
Chris Scheuer says
Thanks for sharing your results, Suzanne!
Aqsa says
Hie,I rewritewas searching for an plain almond flour cake recipe and that's how I ended up here,I am looking forward to try this recipe however I want to use Almond flour instead of all purpose flour.Can you please guide me how should I swap APF for AF.Also I dont want any zest so will it be fine on its own?And do I need to soak it with sugar syrup so that it doesn't end up being dry by night? Looking forward to your guidance, Regards Aqsa :).
Chris Scheuer says
Hi Aqsa, I haven't tried using almond flour in this recipe so I wouldn't want to advise you. If you try it, please share your results!
debbie hickey says
I have made this cake about five times and three have sunk in the middle despite a full bake, browning great on top and tooth pick coming out clean. My question is, when you give the flour amount, how are YOU measuring it? The dip method? Spoon and level? My guess is that since I use a scale, I may be using less flour than you do, thus causing the sinking. Thank You for a wonderful recipe!
Chris Scheuer says
Hi Debbie, I use the stir and scoop method. I use a whisk or fork to lighten the flour then scoop it up.
Sonali says
I tried the cake and it came out good. Somehow I feel cakes taste better when they are warm, so if want to serve this cake for a party how do I warm it up without spoiling the aesthetics.... is it ok if it bake it a day in advance..... and I prepared the glaze exactly as in the recipe however I only used a small portion of the glaze and already it was tasting too orangey, is that normal ...hope to hear from you😀
Chris Scheuer says
Hi Sonali, you could just cover the cake with foil (not too tight) and warm in the oven for 10-15 minutes at 250˚F. Regarding the glaze, everyone's taste is a bit different. Just use less orange next time.
Foruzan says
Is it necessary to use almond extract because i dont have it.
Chris Scheuer says
Almond extract does add a lovely layer of flavor but you could use vanilla instead and it will still be delicious!
J Brown says
Love it. Definitely baked for about 40 additional minutes because it was soupy in the middle but once it was done the cake turned out perfectly from the pan and was both beautiful and delicious. Even with the extra time, the outer rim was not overcooked.
Chris Scheuer says
Thanks for sharing your results!
Ps says
This is the best cake I’ve ever made, the whole family loves it. Thanks for sharing!
Chris Scheuer says
Thanks so much! It makes me happy that you and your family have enjoyed it 🙂
Patricia Rao says
I’m making this cake for Christmas Eve at my sisters house. I’ve made this cake once before and it’s amazing. One of the best Almond cake I’ve tasted. Thank you for sharing.
Susan Gray says
I made this cake today, swapped orange for lemon because I didn’t have any oranges, but apart from that I followed the recipe exactly. It looked perfect and smelled delicious. However, it really was very bland. I think it requires a lot more lemon or orange to make it more tasty. Such a shame as it looked great!
Susan says
As Greek yoghurt is much thicker than regular plain yoghurt, do I need to adjust the recipe at all?
Chris Scheuer says
Hi Susan, I've actually used the same amount of each with good results.
Chani says
Would it be alright to swap the orange juice and zest for lemon juice? I want to make this for my boyfriends birthday, he loves almond cakes but is iffy about orange zest.
Thanks!
Chris Scheuer says
Definitely! It's wonderful with lemon zest!
Joanne Strahan says
Have you ever tried gluten free all purpose flour?
Chris Scheuer says
I haven't but I think some other readers have, with good results.
Mary says
just like my mommas cakes, one bowl, no butter & yogurt... I knew it was your modified lemon cake as I am tempted to modify further ... it’s the lightest cake , healthiest cake ...
LINDA MILLER says
Hi, I am new to your site. I tasted the almond cake at a friend's brunch and fell in love with it. She emailed me the recipe and I then went directly to your site. I checked the recipe and saw that I needed a 9 inch baking pan. I have a 9 1/2 inch spring form pan. Would that work? I realize that would make a thinner cake. Look forward to baking the cake and trying other recipes. Hope to hear back soon, as I would like to bake up this delicious cake ASAP. Thanks in advance. Linda M
Chris Scheuer says
Hi Linda, your springform pan should work fine.
Rosemarie says
I would love to bake these to give as Christmas gifts. How well do they keep? What would be the best to keep them in? Would I sprinkle with sugar right before i give it or when i bake it? Hope to hear back. Thank you
Chris Scheuer says
Hi Rosemarie, these keep well for several days. I would sprinkle with sugar right before you give them.
Melinda says
I do not have almond flour... what will I need to do?
Chris Scheuer says
You could grind up almonds really fine and make your own almond flour.
KL YEE says
Hi, I’m intending to use this recipe as a base for the light fruit cake. Therefore, do I need to tweak the flour content if I were to add dried fruits? I’m asking this becos I do not want it to be too crumbly when I slice it. Thanks.
Chris Scheuer says
Hmmm... honestly, I can't say since I haven't tried that.
DC says
Has anyone tried this with butter instead of oil?
Tricia says
I have baked this cake several times and it’s a favorite. I have used canola oil, butter, and my favorite- olive oil.
Although I love baking with butter, it was my least favorite with this particular cake.
Chris Scheuer says
Thanks for sharing your results, Tricia! I'm with you, I usually love baking with butter but this cake is delicious with oil!
JD says
Hi Chris,
Can I replace the oil with unsalted butter? If yes how much butter by weight should I use?
Thanks!
Chris Scheuer says
I think you could replace the oil with butter but oil is what keeps this cake nice and moist.
Marya says
I made this for a dinner party last night. What a hit! Everyone raved about how delicious it was. I completely agree. It’s my new very favorite cake! I was worried that it was going to sink in the middle, and it did a tiny bit, but nothing to alter the taste or texture. It didn’t. Yum!
Chris Scheuer says
Thanks, Marya for sharing your results. I'm so happy you enjoyed it. We love this cake too!