Buttered Almond Cake
"I'm a big fan of this cake. The buttered almond topping is really out of this world and makes this simple cake one to be enjoyed again and again and again..."
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
-
Cake
- 3 eggs, room temperature
- 1 cup sugar
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, melted
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon almond extract
-
Buttered-Almond Topping
- 1⁄3 cup butter
- 1⁄2 cup brown sugar
- 1⁄2 cup whipping cream
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 3⁄4 cup blanched slivered almond, toasted
directions
- For cake: Position rack in center of oven and preheat to 350F.
- Butter and flour 10 inch springform pan.
- Beat eggs and sugar in medium bowl until pale yellow, about 8 minutes.
- Combine flour, baking powder and salt and fold into egg mixture.
- Fold in melted butter, milk, vanilla and almond extracts, until smooth.
- Turn into prepared pan.
- Bake about 30-35 minutes.
- At the 30 minute mark- make the topping.
- For buttered-almond topping: Melt butter in skillet over low heat.
- Mix in sugar, cream and salt, and cook, swirling pan occasionally, until sugar dissolves.
- Increase heat to high and bring to boil.
- Let boil vigorously exactly 2 ½ minutes.
- Stir in vanilla extract and immediately pour hot topping over cake.
- Sprinkle evenly with roasted almonds.
- Continue baking until topping is bubbly and brown, watching very carefully, about 12 minutes.
- Serve warm or at room temperature.
- Whipped cream is good with this (but what isn’t whipped cream good with?).
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Reviews
-
this is one of the best cakes we have ever had! we just loved the buttery almond flavor, and the crisp almonds on top. i didn't toast the almonds beforehand but the sugar and heat made them sweet and crunchy. this deserves 10 stars! -
I was looking for a cake,...not a pound cake. The cake was a little heavier than I expected..the butter almond topping was even better before using on the cake...I will use this in the future for other things, such as pancakes. It was great. So next time I make this ( which I will ) , I'll add nuts in the cake batter,..slice to make a layer...and fill with whp.cream...maybe some xxx sugar for thickness, and of course, all the other ingredients, so this cake could really absorb this great topping combination
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
