Almond Cake with Whipped Mascarpone Frosting Recipe

This delightfully light almond cake full of buttery rich flavor is topped with a creamy whipped mascarpone frosting.

Recipe by: Britney Brown-Chamberlain of @britneybreaksbread

Product Featured: Nonstick Bakeware

INGREDIENTS

Almond Cake:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tsp almond extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup sliced almonds

Whipped Mascarpone Frosting:

• 8 oz mascarpone, room temperature
• 3 cups confectioners' sugar (powdered sugar)
• 2 tbsp heavy cream
• 1 vanilla bean or 2 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl using a hand mixer or in the bowl of a stand mixer with the whisk attachment, add room temperature butter, brown sugar, and sugar. Beat together until sugar is dissolved and butter is fluffy and pale yellow, about 3 to 5 minutes.
3. Add sour cream and mix together. Scrape down the sides of the bowl and continue to beat together. Add the eggs, vanilla extract, almond extract, and mix together for another minute until the batter is smooth.
4. In a separate bowl, add the flour, baking powder, baking soda, and kosher salt. Whisk together and add to the dry ingredients. Fold together until just combined, then add 1/4 cup of the almonds and continue to fold together.
5. Spray a 9-inch springform pan with nonstick baking spray and add batter. Bake for 35 to 40 minutes, until a toothpick comes out clean.
6. While the cake is baking, make the whipped mascarpone frosting. In a large mixing bowl using a stand mixer or a stand mixer with the whisk attachment, add room temperature mascarpone, powdered sugar, heavy cream, and the seeds of the vanilla bean (or vanilla extract). Mix on low and gradually increase speed to high and frosting begins to come together. Scrape down the sides of the bowl as needed.
7. Once cake has cooled completely, add frosting to the top of the cake and top with remaining 1/4 cup of almonds. Slice and enjoy!