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Ingredients
1 cup (2 sticks) butter, softened
- 1 ¼ cups C&H® Dark Brown Sugar
- 4 eggs, room temperature
- 1 ¼ cups all-purpose flour
- ¾ cup almond flour
- 2 teaspoons baking powder
- 2 tablespoons milk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
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Instructions
Prep Time: 10 minutes / Bake Time: 25-30 minutes / Yields: 8 inch cake
Step 1
Preheat oven 350˚ F. Grease 2 - 8 inch round pans and line the bottoms with parchment paper.
Step 2
In a stand mixer or with a hand mixer, beat the sugar and butter until pale and fluffy 2 minutes at medium speed. Scrape down sides.
Step 3
Beat in eggs, one at a time, for 2 minutes total.
Step 4
Sift together the dry ingredients; then stir into the batter just until smooth.
Step 5
Combine the milk with the vanilla and almond extracts and stir into the batter. Do not over mix.
Step 6
Divide the batter between the pans.
Step 7
Bake 25 –30 minutes or until pick inserted in center of pans should be just clean but not dry.
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