Cake flour, cake flour, did I truly bake wonderful cakes before you? It's hard to believe that I did given how consistently great my cake flour cakes have been.
This simple almond-flavored cake was no exception, producing an incredibly soft, moist and dense cake that could be enjoyed by adults and children alike with its smooth, simple flavors.
I halved the recipe because I didn't have a particular occasion to make it for, and I also substituted low-fat milk, which didn't seem to have a large impact on the outcome of the cake. I also increased the amount of almond extract to 1 tsp. to get a stronger almond flavor.
The only thing I would change in the future is to reduce the baking time. I baked the cake in a 9-inch cake pan for approximately 23 minutes, whereas 21 or 22 probably would have been enough (note how much the sides of the cake pulled in from the tin post-baking).
The recipe utilized the "paste" method of adding in the butter to the dry ingredients to form a sand or paste-like texture, and then adding in the other wet ingredients in thirds.
I don't know if I have done this method before, so it was an interesting approach for me to try. Not sure if this is what led to the super moist cake? More research and experimentation is clearly warranted!
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