5-Minute Almond Cake

5-Minute Almond Cake Recipe

5-Minute Almond Cake Recipe – quick and delicious almond cake – only takes 5 minutes to make! It was ready before the oven preheated!! Great with a nice cup of coffee.
5-Minute Almond Cake Recipe - quick and delicious almond cake - only takes 5 minutes to make! It was ready before the oven preheated!! Great with a nice cup of coffee.

I got this recipe from my Mom. She gave it to me when I was at her house a few months ago. I finally got around to making it, and WOW! It was really good and super simple to make.

This is called 5-Minute Almond Cake because it only takes 5 minutes to make. It was ready to go in the oven before it finished preheating. The cake isn’t super sweet (which is probably why I really liked it). It has lots of great almond flavor. I especially loved the sliced almonds on top! The cake goes wonderfully with a nice cup of coffee or tea.

5-Minute Almond Cake Recipe - quick and delicious almond cake - only takes 5 minutes to make! It was ready before the oven preheated!! Great with a nice cup of coffee.

Yield: serves 6 to 8

5 Minute Almond Cake

prep time: 5 MINScook time: 25 MINStotal time: 30 mins

ingredients:

  • ½ cup butter, melted
  • 2 eggs
  • 1 cup flour
  • 1 cup sugar
  • 2 tsp almond extract
  • 2 Tbsp sliced almonds
  • powdered sugar

instructions:

  1. Preheat the oven to 350 degrees. Lightly grease a 9-inch round cake pan, set aside.
  2. Whisk eggs and melted butter. Stir in flour, sugar. and almond extract, mixing well. Pour batter into cake pan and sprinkle with sliced almonds.
  3. Bake for 25-35 minutes, until a toothpick comes out clean. Cool and sprinkle with powdered sugar.

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Comments

  1. I have to laugh when cooks take a recipe that’s perfect and make a totally different cake and call it “tweaking”! Not that anyone here did that…🤔thanks for the great, simple, lovely recipe!

  2. I have recently learned that I have an allergy to eggs. I also need to cut down on my sugar intake. I absolutely LOVE this little treat and can’t give it up. I have ruined e batches trying to substitute eggs and sugar. Can anyone help.

  3. So glad you posted this! I cut this recipe out of a magazine years ago, so I’ve always made this using the hard copy. I’m visiting family out-of-state right now and was craving a quick sweet treat and was so grateful to find your take on it. Thanks!

  4. My husband is gluten free. This is an excellent base recipe that was easily adapted to accommodate his dietary needs. The all purpose flour was subbed with 1/2 cup Robin Hood gf flour, plus 1/2 cup almond flour. A also added 1/2 tsp baking powder. I’m sure the texture is different than the original recipe, but it is really delicious! Thanks for posting this. It is a family favourite – and so easy!

  5. I toasted the almonds before sprinkling on top, and adding baking powder also. In saying that I believe this is an awesome recipe!!! Good job!!

  6. Seems delicious; but I'll Substitute the almond extract with grounded almond, tastes better.

  7. Very good. I added 1/4 teas. Baking powder & a pinch of salt. Next time will increase BP to 1/2 teas. and substitute sliced almonds with Pignoli nuts. This cake tastes like Italian Almond Cookies. Yum

  8. Very good. I added 1/4 teas. Baking powder & a pinch of salt. Next time will increase BP to 1/2 teas. and substitute sliced almonds with Pignoli nuts. This cake tastes like Italian Almond Cookies. Yum

  9. Very good. I added 1/4 teas. Baking powder & a pinch of salt. Next time will increase BP to 1/2 teas. and substitute sliced almonds with Pignoli nuts. This cake tastes like Italian Almond Cookies. Yum

  10. Looks and sounds good. I'm curious though….why is this called 5 minute almond cake when it takes more than half an hour?

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