Almond Crunch Ice Cream Cake Recipes

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HONEY ALMOND CRUNCH CAKE



Honey Almond Crunch Cake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 10

7 tablespoons unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup plus 2 tablespoons honey
1/2 cup sliced almonds, toasted
1 egg
1 cup buttermilk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
  • In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
  • In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
  • Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.

ALMOND CRUNCH POUND CAKE



Almond Crunch Pound Cake image

This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.

Provided by Valerie Brunmeier

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h8m

Yield 12

Number Of Ingredients 15

½ cup slivered almonds
⅓ cup white sugar
¼ cup unsalted butter
1 tablespoon milk
1 ½ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon salt
¾ cup unsalted butter, softened
⅓ cup almond paste
1 cup white sugar
4 eggs, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  • Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
  • Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
  • Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
  • Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 39 g, Cholesterol 102.8 mg, Fat 21.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 124.3 mg, Sugar 22.7 g

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