Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Zest of 2 clementines
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup clementine juice
- 1/2 cup sour cream or plain yogurt
- 1/2 cup chopped toasted almonds
- 1/3 cup pure maple syrup
- 1 tablespoon unsalted butter, melted
Directions
Preheat oven to 350°F (175°C); grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and clementine zest.
In a large bowl, cream butter with brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Mix in clementine juice, then alternately fold in the dry ingredients and sour cream until just combined.
Gently fold in toasted almonds.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
For the glaze, whisk together maple syrup, melted butter, and vanilla.
Drizzle the glaze over the cooled cake before serving.
Frequently Asked Questions
How should I properly store this Clementine Almond Cake to keep it fresh?
This Clementine Almond Cake is best stored tightly covered at room temperature for up to 3 days. If you live in a very warm climate, you can refrigerate it, but allow it to come to room temperature for about 30 minutes before serving to ensure the texture remains tender.
Can I substitute the brown sugar in this recipe for another sweetener?
While the recipe calls for brown sugar to complement the maple syrup, you can substitute it with granulated sugar if needed, using the same 1/2 cup measurement. For the best flavor profile, however, try to maintain the richness that the brown sugar provides alongside the clementine zest.
What is the best way to ensure my Clementine Almond Cake bakes evenly at 350°F?
To ensure an even bake for this 9-inch cake, make sure your butter is properly softened before creaming it with the sugar, as this incorporates crucial air. Also, avoid opening the oven door during the initial 30 minutes of the 45-minute bake time to maintain a consistent temperature of 350°F (175°C).
