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A cross between an Italian almond cake and a supersize blueberry muffin, “this simple cake is one of my standby summer-evening hits,” cookbook author Sarah Fennel says. With the exception, perhaps, of (naturally gluten-free) almond flour, we’re willing to bet you have all the ingredients for this delicate, nutty cake in your pantry right now. “Almond flour adds a delicate nutty flavor and keeps the cake soft for days,” she writes in her cookbook, Sweet Tooth. We served with a schmear of whipped honey-brown butter, but a dusting of confectioners’ sugar works great.
Ingredients
1/2cup (1stick) unsalted butter, at room temperature
1cupgranulated sugar
2largeeggs, at room temperature
3Tbsp.milk (any dairy or nondairy milk works)
1tsp.almond extract
1tsp.vanilla extract
1 1/2cupsall-purpose flour
1/2cupsuperfine almond flour
1tsp.baking powder
1 1/2cups fresh or frozen blueberries
1/2cupsliced almonds
Confectioners’ sugar, for topping (optional)
Directions
Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides with nonstick cooking spray.
In a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
Add eggs, milk, almond extract, and vanilla and mix on low speed until smooth. Scrape down sides and bottom of the bowl, then add the all-purpose flour, almond flour, baking powder, and 3/4 tsp. salt. Beat on low speed until just combined and no streaks of flour remain. The batter will be thick.
Remove the bowl from the stand mixer and use a silicone spatula to gently fold in the blueberries, being careful not to crush them. Transfer the batter to the prepared cake pan, smoothing it out to an even layer. Sprinkle the sliced almonds on top. Bake until the cake is lightly golden brown on top and a butter knife inserted into the center of the cake comes out mostly clean (a crumb or two attached is okay), 35 to 40 minutes.
Place the cake pan on a cooling rack and allow the cake to cool completely in the pan. To remove the cake from the pan, drag a butter knife around the edge of the cake, carefully flip the cake out onto a plate, peel away the parchment paper, then re-invert the cake, right side up, onto a serving plate. Dust the top with confectioners’ sugar (if using), slice, and serve.
Honey-Brown Butter
Place the bowl of a stand mixer and the whisk attachment in the freezer for 20 minutes. In a medium skillet, melt 1/2 cup salted butter over medium. Cook, swirling or stirring frequently, until butter is brown and fragrant, 4 to 5 minutes. Pour brown butter into chilled bowl; refrigerate 20 minutes, stirring occasionally. Mix butter 1 minute on high. Add 1/2 cup honey; mix on high 2 to 3 minutes until honey is incorporated and butter is fluffy and light in color.
Credits
Recipe reprinted with permission from Sweet Tooth: 100 Desserts to Save Room For (A Baking Book) by Sarah Fennel. Copyright © 2024 by Sarah Fennel. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Cakes</span>
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