Cornmeal Almond Cake

Cornmeal Almond Cake
The almonds give this rustic cornmeal cake a sweet, sophisticated flavor. This tender, moist cake isn't overly sweet, and is a perfect accompaniment to your afternoon cup of tea.

What You'll Need

3/4 cup Cornmeal

1/4 cup All Purpose Flour

2/3 cup almond meal

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup unsalted butter (room temperature)

3 large eggs

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 cup Greek style yogurt


  1. Preheat oven to 325 degrees Fahrenheit and grease a 9” and 5” loaf pan.

  2. Combine cornmeal, flour, almond meal, baking powder and salt in a bowl.

  3. In a larger bowl, beat butter, yogurt and sugar with an electric mixer at medium speed until combined well.

  4. Beat in eggs 1 at a time, until blended, then add almond and vanilla extracts. Fold in cornmeal mixture into the wet mixture until just combined.

  5. Pour batter into the loaf pan and bake for 60 minutes or until a toothpick comes out clean. Allow the cake to cool for 5 minutes before loosening the edges with a knife then carefully transfer to a cooling rack.

Serves 6

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