Sunday, January 23, 2011

Butter Almond Cake

Almond Butter Cake


As I mentioned in my last post, I hosted my Bunco group Friday night.  Everyone enjoyed the food but we all wait with anticipation for dessert to be served. After a night of playing bunco, drinking a little wine and of course eating….it is time for dessert and prizes. I think we would all give up the prizes but never the dessert!! I decided to serve two desserts this month. The first being an Italian Fruit Salad, creamy and ambrosia like. Quite delicious! I also chose one of my favorite 'go to'  recipes for a lovely to look at, delicious to eat and easy to prepare cake.  It is a recipe given to me years ago, by a friend, for  Almond Butter Cake. The ease of preparation makes this cake the one I go to when I am short on time but, don't want to give up taste or deliciousness! This cake has no leavening, and although it does have 2 eggs, they are not beaten, so it does not rise a lot. The end result is a cake that is chewy and dense.  Kind of  like a blonde brownie.  You can taste the butter and almonds in every bite.  I love this cake because it is made in one bowl and looks like you fussed all day. I bake mine in a 9 inch tart pan with a removable bottom.  I like mine plain but, it would be wonderful served with a little whipped cream or a scoop of ice cream. Give it a try…I promise you'll be happy you did. 



 Butter Almond Cake

1 1/2 cups sugar
3/4 cup melted butter
2 eggs
1 teaspoon almond extract
1 1/2 teaspoons of vanilla extract
1/4 teaspoon salt
1 1/2 cups flour
3 tablespoons sliced almonds, lightly toasted 
1 tablespoon sugar…I use raw sugar

Preheat oven to 350°
Grease and flour a 9 inch tart pan with removable bottom 
or a 9 inch cake pan


Blend 11/2 cups sugar and melted butter. Beat in eggs. Stir in almond and vanilla extracts.
Add salt and flour and mix well. Spread batter evenly into pan. Sprinkle with toasted almonds and sugar.
Bake for 30-35 minutes 









Butter being poured over sugar
Beating in the eggs
Adding extracts
mixing in the flour and salt
Spread into tart pan
Ready for the oven

8 comments:

  1. This looks so good! I may have to break my New Year's resolution and make this ASAP! However, I may make tartlet versions so I don't eat the whole thing!

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  2. The tartlet version is a great idea…I will have to try it!

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  3. We have an abundance of almonds, so I would like to try baking this. It looks just wonderful! I love your process photos, Kathy. They make me feel like I could make even the recipes I am not familiar with at all just by following your photos and that is why I have awarded you a "Stylish Blogger Award" via my blog. :)

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  4. Even looks good before you put it in the oven. Thanks for a nice sounding recipe, look forward to trying.

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  5. Wow! This looks delicious & easy to make - adding it to my list of cakes to bake!

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  6. This is a rather elegant dessert that is so good with the rich buttery and almondy goodness.
    It's a nice change from all the ooey-gooey desserts...just simple, and scrumptious!

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  7. mmmm Kathy I might have to make this cake as well! Thanks for the recipe.
    I really enjoy your blog and for this I've awarded you a Stylish Blogger Award on my blog. You rock sista!

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  8. I'll definitely try this someday! :)

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