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Ingredients
| eggs: 3 (room temperature) |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 3/4 cup (melted) |
| 2% milk: 3 Tbl |
| vanilla extract: 1 Tbl |
| almond extract: 1/2 tsp |
| salted butter: 1/3 cup |
| light brown sugar (packed): 1/2 cup |
| light whipping cream (fluid): 1/2 cup |
| salt: 1/4 tsp |
| vanilla extract: 1 tsp |
| slivered almonds: 3/4 cup (blanched//toasted) |
Buttered Almond Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
11 serving(s)
Tags
- 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?).