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Vanilla Almond Tea Cake with Roasted Almond Streusel Recipe

Vanilla Almond Tea Cake with Roasted Almond Streusel Recipe
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★★★★★

5 from 18 reviews

This Vanilla Almond Tea Cake with Roasted Almond Streusel is a moist and flavorful cake perfect for afternoon tea or a light dessert. The combination of vanilla and almond extracts in the tender cake batter pairs beautifully with a crunchy, sweet roasted almond streusel topping. Finished with a dusting of powdered sugar, this cake delivers a delightful balance of sweet, nutty, and buttery flavors.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup whole milk

For the Roasted Almond Streusel:

  • 1/2 cup sliced almonds
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted

For Garnish:

  • Powdered sugar for dusting

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening agents and seasoning.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This creates a smooth base for the cake batter.
  4. Add Eggs and Extracts: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then mix in the vanilla and almond extracts for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the whole milk. Mix gently until the batter is smooth and homogenous but avoid overmixing to keep the cake tender.
  6. Transfer Batter to Pan: Pour the prepared batter into the lined cake pan, smoothing out the top to level it.
  7. Prepare Streusel Topping: In a small bowl, toss together the sliced almonds, brown sugar, all-purpose flour, and melted butter until evenly combined into a crumbly streusel mixture.
  8. Add Streusel to Cake: Sprinkle the almond streusel evenly over the top of the cake batter in the pan, covering it completely.
  9. Bake the Cake: Place the cake pan in the preheated oven and bake for 30-35 minutes. The cake is done when it turns golden brown and a toothpick inserted in the center comes out clean.
  10. Cool and Garnish: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust the top with powdered sugar before slicing and serving.

Notes

  • Make sure the butter is at room temperature for easier creaming and better cake texture.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Use fresh almond extract for the most vibrant almond flavor.
  • The streusel topping adds crunch and sweetness; you can toast the almonds lightly beforehand for extra flavor.
  • Let the cake cool completely before dusting with powdered sugar to prevent melting.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: vanilla almond cake, almond streusel cake, tea cake recipe, roasted almond dessert, easy almond cake

Find it online: https://maicook.com/vanilla-almond-tea-cake-with-roasted-almond-streusel-recipe/