Thursday, February 5

Cardamon Almond Loaf Cake

Recently, I began testing out alternative flours in the kitchen. I failed, more than once, before starting to get the hang of one in particular - almond flour.

So why, almond flour? In this recipe, it's nutty flavor pairs perfectly with the cardamon. The texture is a little dense, but still fluffy and moist kind of like a pound cake. Not to mention, almond flour has a ton of health benefits. It is a good source of protein and antioxidants, and is loaded with calcium, iron, and fiber.

The almonds on top add a slight crunch, plus even more protein. Besides, almonds are such a super-food! If not already, I highly recommend adding a regular dose of almonds to your weekly snacks. They help control blood sugar and cholesterol, build muscle, and increase your metabolism.

If you can't find almond flour at your grocery, or want more information about its health benefits, definitely check out They have a great selection of nuts and alternative flours! Click here for a link to their almonds page!


1 1/2 sticks unsalted butter, room temperature
1 1/4 tsp baking powder
1 tsp ground cardamom
3/4 tsp kosher salt
1/4 cup whole milk
1/2 cup sour cream
1 cup sugar
3 large eggs, room temperature
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup sliced almonds
1 1/4 cups all-purpose flour
3/4 cups almond flour


Place a rack in middle of oven and preheat to 350°. Grease a 9x5x3” loaf pan.

Whisk baking powder, cardamom, salt, and flours in a medium bowl; set aside. 

Whisk milk and sour cream in a small bowl; set aside.

Using a stand mixer on high speed, beat sugar and butter in a large bowl until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.

Reduce speed to low and add dry ingredients in 3 additions, alternating with sour cream mixture; beat just until combined.

Scrape batter into prepared pan, smooth top, and sprinkle with sliced almonds.

Bake cake, rotating halfway through, until golden brown, about 55–65 minutes. (You might try tenting with foil if browning too quickly.)

Transfer pan to a wire rack and let cake cool in pan 15 minutes. Gently remove cake from pan and transfer to rack; let cool.

Enjoy warm with a drizzle of honey and some fresh fruit!