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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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