Almondbuttercakewithbuttercrunchglaze Recipes

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ALMOND BUTTER CAKE



Almond Butter Cake image

A small simple cake with a slight almond toasted almond taste. Really out of this world. You can substitute almond extract for 3/4 of the vanilla if a stronger almond taste is desired. This cake employs an unusual mixing method that ensures good results.

Provided by Steve_G

Categories     Dessert

Time 1h

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 10

2 large eggs, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 2/3 cups sifted cake flour
1/3 cup finely ground sliced unblanched toasted almond
1 cup superfine sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened to a cool room temperature

Steps:

  • Combine eggs, extract and 1/4 of the sour cream in a small bowl.
  • Cut butter into chunks.
  • Put remaining sour cream in another small bowl.
  • allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
  • You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
  • Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
  • Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
  • Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
  • This will aerate the cake and give it structure.
  • Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
  • Scrape the bowl one last time and give it a couple pulses.
  • Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
  • Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
  • Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
  • It's delicous slightly warm with just a dusting of powdered sugar too!

Nutrition Facts : Calories 448.6, Fat 25.8, SaturatedFat 14.1, Cholesterol 107.2, Sodium 277.4, Carbohydrate 49.5, Fiber 1.2, Sugar 25.6, Protein 6

M. CUNNINGHAM'S ALMOND BUTTER CAKE



M. Cunningham's Almond Butter Cake image

"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.

Provided by skat5762

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 10

3/4 cup butter
1 1/2 cups sugar
2 large eggs
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose white flour
2 teaspoons soft butter or 2 teaspoons nonstick cooking spray (for greasing the cake pan)
1 tablespoon sugar
4 ounces sliced almonds (3/4 cup)

Steps:

  • Preheat oven to 350-degrees.
  • Melt the butter in a small saucepan over medium-low heat, stirring regularly.
  • Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
  • Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
  • Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
  • Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
  • Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
  • Spread it evenly in the pan.
  • Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
  • Put the pan on the middle rack of the oven and set the timer for 35 minutes.
  • When it rings, check to see if the cake is done.
  • It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
  • If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
  • When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
  • Cut the cake into small wedges and serve with fresh fruit.
  • This cake will stay fresh for about a week and will freeze indefinitely.
  • Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
  • Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
  • They will keep indefinitely in the freezer.

ALMOND BUTTER CAKE WITH BUTTERCRUNCH GLAZE



Almond Butter Cake With Buttercrunch Glaze image

A delectable dessert perfect for any occasion. With a texture similar to that of pound cake, this one is coated with a glazed almond topping that makes it a real winner, especially when served for brunch or with afternoon coffee or tea.

Provided by JackieOhNo

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

butter
1/3 cup unsalted butter (5-1/3 T.)
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup firmly packed light brown sugar
2 tablespoons light corn syrup
1/2 teaspoon almond extract
2 tablespoons fine dry breadcrumbs
3 cups sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1 1/4 cups unsalted butter, room temperature
2 cups sugar
5 eggs, room temperature
1 teaspoon vanilla
1/8 teaspoon almond extract
1/2 cup milk, room temperature

Steps:

  • For glaze:
  • Generously butter 12-cup bundt or tube pan.
  • Melt 1/3 cup butter in heavy small saucepan over medium heat.
  • Add almonds and stir 1 minute.
  • Add sugars, corn syrup and almond extract and stir until sugars dissolve and glaze bubbles, about 2 minutes.
  • Pour into prepared pan, distributing evenly.
  • Dust pan with breadcrumbs.
  • For cake:
  • Position rack in center of oven and preheat to 350 degrees.
  • Sift together flour, baking powder and salt.
  • Using electric mixer, beat butter until softened.
  • Gradually add sugar and beat until light and fluffy.
  • Beat in eggs, 1 at a time.
  • Blend in vanilla and almond extract.
  • Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients; do not overmix.
  • Pour batter into prepared pan.
  • Bake until cake is golden brown and tester inserted in center comes out clean, about 1 hour, covering with foil if top browns too quickly.
  • Invert onto rack and let cool to room temperature.

Nutrition Facts : Calories 581.9, Fat 29.1, SaturatedFat 16.5, Cholesterol 153.9, Sodium 114, Carbohydrate 74.8, Fiber 1.1, Sugar 43.5, Protein 7.2

NANA'S ALMOND BUTTER CAKE



Nana's Almond Butter Cake image

Categories     Cake     Dessert     Bake     Easter     Quick & Easy     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 plus 1/8 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3 large eggs
1/3 cup almond paste (not marzipan; 3 1/2 oz)
1 teaspoon cinnamon
1/4 cup warm water
Special Equipment
a 9- to 9 1/2-inch (24-cm) springform pan

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together flour, sugar, baking powder, and 1/4 teaspoon salt in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
  • Add 1 whole egg and 2 yolks to flour mixture, reserving whites, then knead in bowl until a soft dough forms, about 5 minutes. Put 3/4 cup dough between 2 large sheets of plastic wrap and roll out into a 9 1/2-inch round, then chill 15 minutes.
  • Transfer remaining dough to springform pan and cover surface with another large sheet of plastic wrap. Press dough (through plastic wrap) evenly onto bottom. Discard plastic wrap.
  • Blend almond paste, cinnamon, and 1 tablespoon water in a food processor until crumbled (paste may be hard). Add remaining 3 tablespoons water, a little at a time, processing until paste is smooth.
  • Beat together reserved whites and remaining 1/8 teaspoon salt in a medium bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then fold in almond paste mixture gently but thoroughly.
  • Spread almond mixture on top of dough in pan, tapping side of pan gently to smooth surface.
  • Remove top sheet of plastic from remaining dough and cut dough into 1/2-inch-wide strips, then arrange 6 strips 1 inch apart diagonally across almond mixture. Trim ends of strips flush with edge of pan. Arrange 6 of the remaining strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (If dough becomes too soft, chill until firm.) Repair any broken strips of dough by carefully pressing them together and trim ends of strips flush with edge of pan. Discard any remaining strips.
  • Bake until pale golden, about 45 minutes. Cool in pan on a rack 10 minutes. Run a thin knife around edge of cake to loosen if necessary, then remove side of pan and cool cake completely, about 30 minutes.

ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING



Almond Butter Cake With Crunchy Almond Topping image

Make and share this Almond Butter Cake With Crunchy Almond Topping recipe from Food.com.

Provided by Ashbow

Categories     Dessert

Time 50m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
3/4 cup sweet creamy butter
2 large eggs
2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons sugar
3/4 cup sliced almonds (not slivered)

Steps:

  • Preheat your oven to 350 degrees F. Grease a 9-inch cake pan.
  • In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well.
  • Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds.
  • Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake!
  • Cut into wedges and serve warm, chilled, or at room temperature.

Nutrition Facts : Calories 327.7, Fat 14, SaturatedFat 6.4, Cholesterol 67.5, Sodium 138.8, Carbohydrate 46.7, Fiber 1.3, Sugar 31.4, Protein 4.8

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