White Cake with Almonds
This cake is simple on purpose.
It's the kind of cake made for an afternoon that doesn't need an occasion, for a table that doesn't need to impress, for a moment when sweetness is meant to be shared quietly rather than announced.
The almonds on top come from the Serenity's Feathers™ garden—harvested from the almond orchard that sits just beyond the edge of the path. They're toasted lightly, not to show off, but to deepen their warmth. Almonds have a way of grounding sweetness, reminding sugar to behave.
This cake belongs beside a cup of tea, a window cracked open, a book left face-down nearby.
Ingredients
2 cups all-purpose flour
1 ½ cups sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup sliced almonds
Method
Preheat the oven to 350°F. Grease and lightly flour a round cake pan.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the softened butter and milk. Mix slowly until the batter comes together, then increase speed briefly until smooth.
Add the eggs one at a time, followed by the vanilla and almond extracts. Mix just until incorporated.
Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly across the top.
Bake for 30–35 minutes, or until the top is lightly golden and a toothpick comes out clean.
Let the cake cool before serving. It needs a moment to settle.
This is not a cake meant to travel.
It's meant to be eaten where it's made.
