Baking with almond or coconut flour can be tricky. Half the time it comes out gritty, or dry, or both. As a result, I was hesitant to try another almond flour cake. However, I came across a recipe that sounded good, so I made a couple of adjustments and the result was a warm, moist cake with a consistency similar to pound cake. It was fabulous!
MOIST ALMOND CAKE WITH BERRIES
- 3/4 c. Grass-fed butter (I use Kerry Gold)
- 1 c. Brown Sugar
- 4 Eggs
- 1/2 c. Milk (coconut, almond, or regular)
- 1 tsp. Vanilla
- 1/2 tsp. Almond Extract
- 1 1/2 c. Almond Flour
- 1/2 c. Coconut Flour
- 1/4 tsp. Salt
- 2 tsp. Baking Powder
Preheat oven to 350º. Grease a 9″ round cake spring form pan or a 9 x 9″ cake pan.
Cream together butter and sugar until well combined and smooth. Add in eggs one at a time, until well blended. Add milk, vanilla, and almond extract until combined. In a separate bowl, mix flours, salt, and baking powder. Add dry ingredients to the wet ingredients. Beat until creamy. Spread batter in greased pan and bake for 30 minutes.
Batter will be thick, like a cornbread batter.
Serve warm with fresh berries and sprinkle with powdered sugar.
Let me know if you try it and how you like it!