Craving a delightful treat that’s both elegant and easy? This Almond Vanilla Tea Cake is a perfect choice, offering a tender crumb and a comforting aroma that elevates any occasion. It’s a fantastic addition to your collection of vanilla cake recipes.
Key Ingredients & Substitutions
- All-purpose flour: Use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: Brown sugar can add a slightly deeper, molasses-like flavor.
- Unsalted butter: Margarine works as a dairy-free substitute.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used as a vegan alternative.
- Almond extract: Enhances the almond flavor; you can omit it if you prefer.
- Vanilla extract: Essential for this vanilla cake recipe; use a good quality extract.
- Almond flour: Adds to the cake’s tenderness and almond flavor.
Ingredients
Main Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk (any kind)
Optional Topping:
- ¼ cup sliced almonds
- 2 tablespoons granulated sugar (for sprinkling)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: Approximately 320
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. This ensures your vanilla cake releases beautifully.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set this mixture aside. This step helps distribute the leavening agents evenly throughout your vanilla cake recipe.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer or whisk, cream together the softened butter and granulated sugar until light and fluffy. This creates the base for a tender crumb in your vanilla cake.
4. Add Eggs and Extracts
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract and almond extract. Ensure the mixture is well combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough vanilla cake.
6. Bake Your Tea Cake
Pour the batter into your prepared 8×8 inch baking pan. If using, sprinkle the sliced almonds and extra granulated sugar over the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Allow the tea cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious almond vanilla tea cake!
Variation Ideas
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist.
- Berry Burst: Fold in ½ cup of fresh blueberries or raspberries for a fruity addition.
- Glaze: Drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
- Nut-Free: Omit the almond flour and almond extract, replacing the almond flour with an equal amount of all-purpose flour for a pure vanilla cake.
Storage Instructions
Store your Almond Vanilla Tea Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
- Can I make this vanilla cake gluten-free? Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Why is my tea cake dry? Overmixing the batter or baking for too long can result in a dry vanilla cake. Make sure to mix until just combined and watch the baking time closely.
- Can I use a different size pan? You can use a 9-inch round pan, but the baking time may need to be slightly adjusted. Keep an eye on it!
- What kind of milk should I use? Any type of milk works well, including dairy or non-dairy alternatives like almond milk or oat milk.
- Can I omit the almond extract? Absolutely. The tea cake will still have a lovely vanilla flavor, making it a classic vanilla cake recipe.
- How do I know when it’s done baking? Insert a toothpick into the center of the cake; if it comes out clean, your vanilla cake is ready.