Almond Cake

Almond Cake

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  • ¾ C butter, softened
  • 1 C Pioneer® Sugar
  • 4 eggs
  • ½ C milk
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 1 ½ C almond meal/flour
  • ½ C organic coconut flour
  • 2 tsp. baking powder
  • ¼ tsp. salt


  1. Preheat oven to 350° F. Line two 8-inch round cake pans with parchment paper or butter and flour pans well; set aside.Cream butter and Pioneer® Sugar until light and fluffy, about 7 – 10 minutes. Add in eggs, one at a time, and beat until fully blended. Add milk and extracts; mix until combined. 
  2. In a separate bowl, combine almond meal/flour, coconut flour, baking powder and salt; blend. Add the flour mixture to the butter mixture and beat until creamy.  
  3. Divide batter evenly between the prepared cake pans and smooth out the tops. Bake until set and a tester inserted in the center comes out clean, about 25 minutes. Let cool completely.  
  4. Serve with toasted coconut and blueberries or your favorite fruit.
Almond Cake
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.