This cake really doesn't need an introduction other than saying that if you don't like it, we may have some compatibility issues.

I present to you one of the easiest and tastiest almond cakes that is perfect on its own, sprinkled with powdered sugar, covered in fruit, or eaten with a fork all by yourself over a period of 17 hours.

Almond Cake

3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/3 cup olive oil
5 tbsp unsalted butter, room temperature
10.5 ounces almond paste, crumbled
2 tbsp finely grated lemon peel
4 large eggs

Make the cake: Preheat oven to 325°. Butter and flour (or use a baking spray) a 9" diameter springform pan. Whisk flour, baking powder and salt in small bowl. Using a hand or stand mixer, beat sugar, oil and butter in a large bowl until fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.

Bake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack.

Remove pan sides from cake.

I love decorating cakes with sugary, buttery frosting with sprinkles and flowers and chocolate and anything else that makes you smile. But sometimes the prettiest cake is also the simplest. And in my opinion, the simplest cake is one baked in this gorgeous geometric bundt pan.

Please, don't cover this cake with any additional decoration; it is way too pretty on its own. And guess what, it tastes just as good as it looks.

Brown Sugar Bundt Cake
from King Arthur Flour

1 cup butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 cups all purpose flour
1 cup sour cream
1 1/2 tsp vanilla extract

Make the cake: Preheat the oven to 350°F. Using a baking spray (not cooking oil), lightly grease a 9 or 10-cup Bundt pan making sure that every crevice is covered (use a pastry brush for this).

In a large bowl, beat the butter and sugars until light and fluffy. Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl.

Add the baking powder, salt, and baking soda, then gently beat in half the flour. Gently beat in the sour cream and vanilla, then add the remaining flour, mixing just until blended.

Scoop the batter into the prepared pan and get ready to get some aggression out: find a firm surface such as a cutting board to firmly tap the pan on. This forces trapped air bubbles out and get the batter into every nook and cranny of the pan. Bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Remove the cake from the oven, and cool in the pan for 15 minutes before transferring to a rack to finish cooling.

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