M. CUNNINGHAM'S ALMOND BUTTER CAKE
"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.
Provided by skat5762
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Melt the butter in a small saucepan over medium-low heat, stirring regularly.
- Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
- Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
- Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
- Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
- Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
- Spread it evenly in the pan.
- Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
- Put the pan on the middle rack of the oven and set the timer for 35 minutes.
- When it rings, check to see if the cake is done.
- It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
- If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
- When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
- Cut the cake into small wedges and serve with fresh fruit.
- This cake will stay fresh for about a week and will freeze indefinitely.
- Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
- Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
- They will keep indefinitely in the freezer.
ALMOND BUTTER CAKE
This simple almond flavored butter cake is completely delicious!
Provided by RecipeGirl.com (Adapted from California Sol Food: Casual Cooking from the Junior League of San Diego
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F. Butter a 9-inch round baking dish.
- Use an electric mixer to combine the sugar and butter in a mixing bowl until creamy. Add the egg and beat until smooth. Mix in the almond paste until blended, and stir in the flour.
- Spread the batter (it will be thick) in the prepared baking dish. Sprinkle with almonds and lightly press them in. Bake for 30 to 35 minutes or until the cake tests done in the middle.
- Cool in pan for 10 minutes; remove to a wire rack to cool completely. Slice and garnish, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 294 kcal, Carbohydrate 36 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 89 mg, Fiber 1 g, Sugar 24 g
NANA'S ALMOND BUTTER CAKE
Categories Cake Dessert Bake Easter Quick & Easy Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together flour, sugar, baking powder, and 1/4 teaspoon salt in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
- Add 1 whole egg and 2 yolks to flour mixture, reserving whites, then knead in bowl until a soft dough forms, about 5 minutes. Put 3/4 cup dough between 2 large sheets of plastic wrap and roll out into a 9 1/2-inch round, then chill 15 minutes.
- Transfer remaining dough to springform pan and cover surface with another large sheet of plastic wrap. Press dough (through plastic wrap) evenly onto bottom. Discard plastic wrap.
- Blend almond paste, cinnamon, and 1 tablespoon water in a food processor until crumbled (paste may be hard). Add remaining 3 tablespoons water, a little at a time, processing until paste is smooth.
- Beat together reserved whites and remaining 1/8 teaspoon salt in a medium bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then fold in almond paste mixture gently but thoroughly.
- Spread almond mixture on top of dough in pan, tapping side of pan gently to smooth surface.
- Remove top sheet of plastic from remaining dough and cut dough into 1/2-inch-wide strips, then arrange 6 strips 1 inch apart diagonally across almond mixture. Trim ends of strips flush with edge of pan. Arrange 6 of the remaining strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (If dough becomes too soft, chill until firm.) Repair any broken strips of dough by carefully pressing them together and trim ends of strips flush with edge of pan. Discard any remaining strips.
- Bake until pale golden, about 45 minutes. Cool in pan on a rack 10 minutes. Run a thin knife around edge of cake to loosen if necessary, then remove side of pan and cool cake completely, about 30 minutes.
GERMAN BUTTER CAKE BUTTERKUCHEN
Make and share this German Butter Cake Butterkuchen recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
- Add the remaining flour, the egg yolks, butter and sugar.
- Knead well for about 10 minutes, then let rise for 30 minutes.
- Roll out the dough to fit a 20 by 16 inch jelly roll pan.
- Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter.
- Bake in a preheated 350 F.
- oven for 45 minutes, or until golden.
- To make one 20 by 16 inch cake Dorothee V.
- Hellermann Das Kochbuch Aus Hamburg.
Nutrition Facts : Calories 5261.7, Fat 320.7, SaturatedFat 151.7, Cholesterol 1916.6, Sodium 2147.4, Carbohydrate 497.5, Fiber 31.3, Sugar 84.3, Protein 113.2
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