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Moist Almond Cake with Almond Frangipane (SO good!)

Soft, fluffy almond cake layered with almond frangipane that adds a new depth of almond flavor. Topped with sliced almonds and finished with powdered sugar, this is a simple dessert that gives a bakery-style look.
Prep Time20 minutes
Cook Time45 minutes
Cool Time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Almond Cake, Almond dessert, Almond Frangipane, baking, Cake, Desserts
Servings: 10 slices

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.