Martha Stewart Almond Cake

This Martha Stewart almond cake is a moist and buttery recipe, which uses almond flour and shredded coconut. It’s a classic, foolproof recipe, ready in about 1 hour.

Martha Stewart Almond Cake Ingredients

• 2 cups (192 g) almond flour
• 2 tsp baking powder
• ¼ tsp salt – omit if using salted butter
• ½ cup (35 g) shredded coconut – unsweetened, dessicated coconut okay too
• ½ cup (113 g) melted unsalted butter
• ⅔ cups (133 g) white granulated sugar
• 4 large eggs – room temperature
• 1½ tsps vanilla extract/essence
• ¼ cup (20 g) sliced almonds
• 2 tbsp powdered sugar – for dusting on the top (optional)

How To Make Martha Stewart Almond Cake

1. Preheat and prep the pan: Preheat oven to 180°C (350°F) and grease a 9-inch springform cake tin. Line the bottom with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together almond flour, baking powder, salt, and shredded coconut until combined. Set aside.
3. Whisk wet ingredients: In a large bowl, whisk together melted butter, white sugar, eggs, and vanilla until smooth.
4. Combine wet and dry: Add the dry ingredients to the wet ingredients and whisk until fully combined.
5. Pour and top: Pour the batter into the prepared cake tin and scatter sliced almonds over the top.
6. Bake the cake: Bake for 30 minutes or until a toothpick comes out clean or with a few moist crumbs.
7. Cool and serve: Let the cake cool in the tin for 20 minutes before removing. Transfer to a serving plate and dust with powdered sugar if desired.

Recipe Tips

• Can I use sweetened coconut? Stick to unsweetened for best results; sweetened coconut may make the cake overly sweet.
• How do I know when it’s fully baked? Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.
• Can I use a regular cake pan? Yes, but line it well with parchment for easy removal.
• What if I don’t have almond flour? Almond meal can be used, but the texture will be slightly different.
• How to make it dairy-free: Substitute the butter with melted coconut oil or a vegan butter alternative.

What To Serve With Almond Cake

This almond cake pairs beautifully with light, creamy or fruity additions:

• Fresh berries or berry compote
• A dollop of whipped cream
• Vanilla ice cream
• Lemon curd
• A cup of espresso or black tea

How To Store Almond Cake

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Bring to room temp before serving.

Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Almond Cake Nutrition Facts

• Calories: 291 kcal
• Carbohydrates: 20 g
• Protein: 7 g
• Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 83 mg
• Sodium: 156 mg
• Fiber: 3 g
• Sugar: 16 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use coconut flour instead of almond flour?
No, coconut flour absorbs more liquid and won’t work as a direct substitute.

Why did my almond cake sink in the middle?
This can happen if it’s underbaked or if the batter was overmixed.

Can I make this almond cake gluten-free?
Yes, it already is gluten-free as it contains no wheat flour.

How to make the cake fluffier?
Make sure your eggs are at room temperature and don’t overmix the batter.

Can I add fruit to this cake?
Yes, folding in raspberries or blueberries before baking works well.

Try More Recipes:

• Chocolate, Banana, and Graham Cracker Icebox Cake Recipe
• Banana-Walnut Chocolate Chunk Cookies Recipe
• Test Kitchen’s Favorite Banana-Chocolate Chip Bread Recipe