King Arthur Baking Company

Sunken Berry Almond Cake

PREP 10 mins -BAKE 35 to 40 mins

YIELD one 8“ cake

Ingredients

• 2 cups (192g) King Arthur Almond Flour
• 2 tablespoons (14g) cornstarch
• 2 teaspoons baking powder
• 1/4 teaspoon table salt
• 6 tablespoons (85g) unsalted butter, at room temperature, plus more for greasing the pan
• 1/2 cup plus 2 tablespoons (124g) granulated sugar, divided
• zest of 1/2 lemon
• 4 large eggs, separated
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 teaspoon almond extract
• 3/4 to 1 cup (105g to 150g) blueberries, raspberries, or blackberries*
• King Arthur Snow White Non-Melting Sugar or confectioners' sugar, for dusting

*Cut any large berries in half.

Instructions

1. Preheat the oven to 350°F.
2. Lightly grease an 8” round cake pan or line with a parchment round. Grease the parchment and sides of the pan to ensure the cake releases easily.

1. In a medium bowl, whisk together the almond flour, cornstarch, baking powder, and salt.
2. In another medium bowl or the bowl of your stand mixer, beat the butter, 1/2 cup (99g) of the sugar, and the lemon zest until fluffy and well combined, about 4 to 5 minutes. Add the egg yolks and extracts and beat until well combined, about 30 seconds.
3. Add the almond flour mixture to butter mixture and beat until just combined.
4. In a clean bowl with clean beaters, beat the egg whites and the remaining 2 tablespoons (25g) sugar to soft peaks, about 3 minutes.
5. Mix about 1/2 cup of the beaten egg whites into the almond flour mixture to loosen it. Then gently fold the remaining egg whites into the almond flour mixture, being careful not to deflate the egg whites (some lingering streaks are OK).
6. Transfer the batter to the prepared pan and smooth the top. Place the berries on top of the batter, spacing them evenly around the outer 3“ of the pan. (As the cake bakes, the batter pushes the berries toward the middle. Starting with the berries around the edge of the pan will result in a more even distribution in the end.) There's no need to push the berries into the batter; they'll sink as the cake bakes.
7. Bake the cake for about 35 to 40 minutes, until golden brown and a toothpick or thin knife inserted into the center comes out with moist crumbs attached (rather than batter).
8. Let the cake cool in the pan on a wire rack for 10 minutes. Carefully flip the cake out of the pan, invert it onto a rack so that it’s right-side up, and let it cool completely. Dust with non-melting sugar or confectioners’ sugar before serving.

Store the almond flour cake, well-wrapped at room temperature, for several days.

Tips from our Bakers For a plainer almond flour cake that you can top with whipped cream and fresh fruit or frost as a birthday cake, omit the lemon and berries.