Almond Butter Cake

Almond Butter Cake

Tools 

Two 8 or 9-inch round cake pans

Parchment paper

Mixer with paddle attachment

Bowls for ingredients

Sifter

Rubber spatula

Measuring cups and spoons 

Ingredients 

2 ¼ cups all-purpose flour 

2 tsp baking powder 

¾ tsp salt

¾ cup unsalted butter, room temperature 

1 ½ cup granulated sugar 

3 large eggs, room temperature 

1 ½ tsp almond extract 

1 cup buttermilk, room temperature 

Directions 

Preheat oven to 350°F.  Butter and flour cake pans and line with parchment. 

In a medium bowl, sift together flour, baking powder, and salt.  Set aside. 

Using a mixer, cream butter and sugar on med-high until pale and fluffy (~3 minutes).  

Reduce the speed and add eggs one at a time mixing until fully incorporated. 

Add the almond extract to the milk. 

Alternate the addition of dry ingredients and milk, beginning and ending with the dry ingredients(1/3 dry, ½ milk, 1/3 dry, ½ milk, 1/3 dry).  Be sure to scrape the side of the bowl and fully incorporate all ingredients. 

Divide batter evenly between the two pans.  Bake for 30-35 minutes on the middle rack.  A toothpick inserted in the center should come out with just a few crumbs attached. 

Cool the cakes in their pans for about 10 minutes and then remove them from their pans to cool completely.