This Moist Almond Cake with Almond Frangipane brings those same flavors home with a soft, buttery almond cake topped with a rich layer of homemade frangipane. Topped with sliced almonds before baking to give a golden exterior with a subtle crunch into each bite. Dusted with powdered sugar to give an elegant bakery-style finish. This dessert is a recipe that is going to be passed down from generation to generation.
Why You’ll Love this Recipe
The cake itself is incredibly soft, buttery, and moist, while the homemade frangipane bakes into a rich, almond-filled topping that adds both flavor and texture to every bite. Made with simple ingredients and easy to follow instructions, this is a dessert you don’t want to pass up on.
Ingredients You’ll Need
- Unsalted butter
- White granulated sugar: Gives a nice subtle crunch to the exterior when baked.
- Eggs: Always make sure it’s room temperature so it doesn’t seperate when met with the other ingredients.
- Sour cream: Gives a light crumb to the cake for a soft bite.
- Rising Star Almond Syrup: Rising Star has all natural Almond Syrup that is smooth and full of almond flavor that doesn’t taste fake.
- Rising Star Vanilla Bean Paste: Brings a soft warmness to compliment the almond flavor.
- All purpose flour
- Almond flour
- Baking powder and salt
How to Star Almond Franigpane Cake
Room Temperature
Store the cake in an airtight container or tightly wrapped with plastic wrap for up to 3 days. Keep it in a cool and dry place.
Refrigerator
For longer storage, refrigerate the cake in an airtight container for up to 1 week. Allow slices to come to room temperature for 20–30 minutes before serving.
Freezer
Wrap the fully cooled cake (whole or sliced) tightly in plastic wrap, then a layer of aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature before serving.
Let’s Start Baking!
Moist Almond Cake with Almond Frangipane (SO good!)
Ingredients
Almond Frangipane Cake:
- 12 tbsp unsalted butter, softened (170g)
- 1 cup white granulated sugar (200g)
- 2 large eggs
- ½ cup sour cream or plain yogurt, room temperature (120g)
- 1 tsp Rising Star Almond Syrup (5g)
- 1 tsp Rising Star Vanilla Bean Paste (5g)
- 1½ cups all purpose flour (180g)
- ¾ cup almond flour (72g)
- 1½ tsp baking powder (6g)
- ½ tsp salt (3g)
Almond Frangipane:
- 6 tbsp unsalted butter, softened (85g)
- 1 large egg
- ¼ cup white granulated sugar (50g)
- ¾ cup almond flour (72g)
- 1 tsp Rising Star Almond Syrup (5g)
- 1 tsp Rising Star Vanilla Bean Paste (5g)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom and sides with parchment paper, set aside.
- Using a stand mixer with the paddle attachment or a large bowl with a handheld mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, almond syrup, and vanilla bean paste.
- In a separate bowl, whisk together the all purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Spread the batter evenly into the prepared springform pan.
- To make the frangipane, in a medium size bowl using a handheld mixer, beat the butter and sugar together until smooth. Mix in the egg, almond syrup, and vanilla bean paste. Add in the almond flour and mix on low until combined.
- Gently spread the frangipane mixture over the cake batter into an even layer using an offset spatula or the back of a spoon. Top with sliced almonds and gently press down.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out with a few crumbs.
- Allow the cake to cool in the pan for 30 minutes. When ready to remove from the pan, run a knife around the around rim before undoing the latch on the side to release the cake.
- Transfer to a wire rack and cool completely before dusting with powdered sugar or serving.