M Cunninghams Almond Butter Cake Recipe Foodcom

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BUTTER ALMOND CAKE



Butter Almond Cake image

Make and share this Butter Almond Cake recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 1 9inch round cake

Number Of Ingredients 9

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

Steps:

  • Blend 1 1/2 cups sugar and melted butter.
  • Beat in eggs.
  • Stir in almond and vanilla extracts.
  • Add salt and flour and mix well.
  • Spread batter evenly in a greased-and-floured, 9-inch round pan.
  • Sprinkle with toasted almonds and sugar for garnish.
  • Bake at 350 degrees for 30 to 35 minutes.
  • (Toast almonds ahead or in oven while it is preheating.).

ALMOND BUTTER CAKE



Almond Butter Cake image

A small simple cake with a slight almond toasted almond taste. Really out of this world. You can substitute almond extract for 3/4 of the vanilla if a stronger almond taste is desired. This cake employs an unusual mixing method that ensures good results.

Provided by Steve_G

Categories     Dessert

Time 1h

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 10

2 large eggs, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 2/3 cups sifted cake flour
1/3 cup finely ground sliced unblanched toasted almond
1 cup superfine sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened to a cool room temperature

Steps:

  • Combine eggs, extract and 1/4 of the sour cream in a small bowl.
  • Cut butter into chunks.
  • Put remaining sour cream in another small bowl.
  • allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
  • You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
  • Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
  • Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
  • Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
  • This will aerate the cake and give it structure.
  • Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
  • Scrape the bowl one last time and give it a couple pulses.
  • Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
  • Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
  • Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
  • It's delicous slightly warm with just a dusting of powdered sugar too!

Nutrition Facts : Calories 448.6, Fat 25.8, SaturatedFat 14.1, Cholesterol 107.2, Sodium 277.4, Carbohydrate 49.5, Fiber 1.2, Sugar 25.6, Protein 6

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 15

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
1 tablespoon almond liqueur (optional)
1/2 cup heavy cream (optional)
2 tablespoons confectioners' sugar or as needed

Steps:

  • Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
  • Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
  • Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
  • In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
  • Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
  • Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
  • If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.

BUTTERED ALMOND CAKE



Buttered Almond Cake image

Make and share this Buttered Almond Cake recipe from Food.com.

Provided by Evie3234

Categories     Breads

Time 1h25m

Yield 10-12 pieces

Number Of Ingredients 10

125 g butter
1 cup sugar
2 eggs
3/4 cup milk
2 cups flour
4 teaspoons baking powder
50 g butter
1/4 cup sugar
1 (70 g) packet sliced almonds
2 tablespoons milk

Steps:

  • This recipe uses a loose-bottom cake tin.
  • If you dont have one, Fold two long pieces of baking paper and cross them over the base of the cake tin at right angles.
  • Then lift cake out when it is cooked.
  • Place butter and sugar in a saucepan large enough to mix all the ingredients and heat until butter melts.
  • Remove from heat.
  • Beat eggs and milk together.
  • Add to saucepan with sifted flour and baking powder.
  • Mix with a wooden spoon until combined.
  • Pour mixture into a baking paper-lined 20cm round loose-bottom cake tin.
  • Bake at 180C degrees for 40 minutes.
  • Spread topping over and cook a further 10-15 minutes or until the cake is cooked.
  • Leave in tin for 10 minutes before lifting out.
  • ------------Topping-------------(?.
  • Place butter, sugar and almonds in a saucepan.
  • Heat, stirring until the sugar melts.
  • Add milk.
  • Bring to the boil and boil for 5 minutes.

ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING



Almond Butter Cake With Crunchy Almond Topping image

Make and share this Almond Butter Cake With Crunchy Almond Topping recipe from Food.com.

Provided by Ashbow

Categories     Dessert

Time 50m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
3/4 cup sweet creamy butter
2 large eggs
2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons sugar
3/4 cup sliced almonds (not slivered)

Steps:

  • Preheat your oven to 350 degrees F. Grease a 9-inch cake pan.
  • In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well.
  • Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds.
  • Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake!
  • Cut into wedges and serve warm, chilled, or at room temperature.

Nutrition Facts : Calories 327.7, Fat 14, SaturatedFat 6.4, Cholesterol 67.5, Sodium 138.8, Carbohydrate 46.7, Fiber 1.3, Sugar 31.4, Protein 4.8

ALMOND BROWN BUTTER CAKE WITH PLUMS



Almond Brown Butter Cake With Plums image

This is a single layer round cake that has a buttery almond flavor and is studded with plums. It is crunchy on the outside and moist and tender inside. It is especially good topped with a few raspberries and whipped cream. From Everyday Greens: Home Cooking from Greens the Celebrated Vegetarian Restaurant.

Provided by cookiedog

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

12 tablespoons unsalted butter, plus melted butter for the pan
1/2 cup all-purpose flour
1 1/3 cups powdered sugar
1/2 cup unskinned almonds, toasted and ground
4 large egg whites, at room temperature
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 lb ripe plum, firm, sliced in eighths
1/4 cup sliced almonds
powdered sugar (to garnish)

Steps:

  • Preheat the oven to 350°F and set the oven to the middle position.
  • Brush an 8-inch cake pan with melted butter, line with a round of parchment paper, and brush with a little more butter. Cook the butter over medium heat until the solids settle to the bottom and the butter turns a deep tawny brown and smells nutty, 8 to 10 minutes. Pour through a fine mesh strainer lined with cheesecloth or a coffee filter.
  • Sift the flour and sugar together and add the ground almonds.
  • Beat the egg whites and salt in the bowl of an electric mixer until they form stiff peaks.
  • Add the flour mixture in a steady stream and mix until smooth. Add the brown butter and the almond extract and mix until just combined. Pour the batter into the pan, arrange the plums in a circular pattern on top, and sprinkle with the sliced almonds. Bake until the top is golden brown and the sides of the cake have pulled away slightly from the pan, about 45 minutes.
  • Cool the cake in the pan. Sift a little powdered sugar over the top before serving.
  • Variation: Substitute 1/2 pound pitted, whole fresh cherries in place of the plums.
  • To make 12 individual cakes: Brush a muffin tin with melted butter and distribute the batter, fruit, and almonds evenly. Bake until golden brown and cooked through- about 25 minutes.

Nutrition Facts : Calories 349.1, Fat 23.5, SaturatedFat 11.4, Cholesterol 45.8, Sodium 132, Carbohydrate 31.5, Fiber 2, Sugar 23.1, Protein 5.5

ALMOND BUTTER YEAST CAKE



Almond Butter Yeast Cake image

Make and share this Almond Butter Yeast Cake recipe from Food.com.

Provided by mistresswu

Categories     Breads

Time 1h

Yield 20 serving(s)

Number Of Ingredients 12

1/2 cup skim milk
2 2/3 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon yeast
1/4 cup butter
2 eggs
2 teaspoons lemons, zest of
4 tablespoons sugar
1 teaspoon cinnamon
1/3 cup butter
1 cup almonds

Steps:

  • Sift together all dry ingredients.
  • Add eggs one by one.
  • Stir in milk and rest of ingredients except almonds.
  • Spread into a bundt pan and bake fpr 40 minute Sprinkle with almonds.
  • Serve warm.

Nutrition Facts : Calories 178.4, Fat 9.7, SaturatedFat 3.9, Cholesterol 35.5, Sodium 130.9, Carbohydrate 19.2, Fiber 1.5, Sugar 4.8, Protein 4.4

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Provided by Regina Schrambling

Categories     brunch, snack, cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

Steps:

  • For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  • Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  • With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  • Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  • Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  • Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram

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