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
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|
|mixing in the flour and salt|
|Spread into tart pan|
|Ready for the oven|