‘Busy-Bee’ Almond Cake

We all get busy, but this cake recipe makes it easy to enjoy something fresh, fun, and delicious without having to spend too much time at it.  It’s a particular favorite of Iowa Decanted staff – and perfect for pairing with a semi-sweet white or a fruit forward light-bodied red.


2 & 2/3 Cups all-purpose flour

1 & 1/3 Cup sugar

4 teaspoons baking powder

1 & 1/3 Cup Almond milk

1/2 Cup butter, softened

2 eggs

2 teaspoons vanilla

1 teaspoon cinnamon



Preheat oven to 350 degrees.  Grease a large rectangular cake pan and set aside.

Combine flour, sugar, and baking powder in a mixing bowl.  Once mixed, add the almond milk, butter, eggs, and vanilla.  Mix until well combined, then spread into the greased pan.

Bake until the top of the cake begins to brown and a wooden toothpick inserted in the center comes out clean.  Around 30 minutes.  Let cool for ten minutes and serve warm with your choice of topping.  Goes well with fresh berries, whipped cream, or a buttercream glaze.