ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING
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
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
LEMON-ALMOND BUTTER CAKE
Steps:
- Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
- Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
- Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
- In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
- Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
- Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
- If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.
ALMOND BUTTER CAKE
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
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
BUTTER ALMOND CAKE
Make and share this Butter Almond Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 1 9inch round cake
Number Of Ingredients 9
Steps:
- Blend 1 1/2 cups sugar and melted butter.
- Beat in eggs.
- Stir in almond and vanilla extracts.
- Add salt and flour and mix well.
- Spread batter evenly in a greased-and-floured, 9-inch round pan.
- Sprinkle with toasted almonds and sugar for garnish.
- Bake at 350 degrees for 30 to 35 minutes.
- (Toast almonds ahead or in oven while it is preheating.).
ALMOND BUTTER CAKE WITH BUTTERCRUNCH GLAZE
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
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
PRIZE WINNING ALMOND BUNDT CAKE
I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease and flour a bundt pan.
- Beat sugar, egg, almond extract, milk and softened butter together.
- Gradually add flour, baking powder and cinnamon.
- In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
- Pour cake batter over almonds/sugar.
- Bake for 50 minutes or until toothpick comes out clean from center of cake.
- Cool for 15-20 minutes, then remove from pan.
- Cool on wire rack.
- Serve warm or cooled - your preference.
GRANDMOTHER'S BUTTERMILK POUND CAKE
Make and share this Grandmother's Buttermilk Pound Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour and baking soda.
- Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
- Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
- Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
- Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
- FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
- Country Fair Cookbook.
Nutrition Facts : Calories 406, Fat 9.9, SaturatedFat 5.6, Cholesterol 92, Sodium 127.6, Carbohydrate 73.5, Fiber 0.8, Sugar 49.3, Protein 6.2
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