Best Almond Butter Cake With Buttercrunch Glaze Recipes
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 GLAZED CREAM CHEESE POUND CAKE
This great tasting cake is a variation from my standard Cream Cheese Pound Cake recipe. I love the recipe because you can change just a few ingredients to create a totally different recipe. My friends and family loves this recipe. The almond extract and almond liqueur adds just the right flavor.
Provided by Rose Mary Mogan
Categories Cakes
Time 1h55m
Number Of Ingredients 13
Steps:
- 1. PREHEAT OVEN TO 325 DEGREES F. Spray 12 cup bundt pan liberally with non stick cooking spray. Then sprinkle SLICED almonds on bottom of pan and set aside.
- 2. In a large mixing bowl cream together the cream cheese and butter until light and fluffy.About 3 to 4 minutes. Gradually add sugar and beat well after each addition.
- 3. Add eggs one at a time, until well blended. Then add the almond extract and almond liqueur. Blend well.
- 4. Gradually add the flour a little at a time, beating well after each addition. Then pour batter into prepared bundt pan. Bake at 325 degrees for 90 minutes or until toothpick inserted into center of cake comes out clean. Leave in pan to cool.
- 5. FOR THE GLAZE:Mix all glaze ingredients in a medium sauce pan, and stir until butter melts and sugar dissolves. Heat until mixture becomes syrupy, for about 3-5 minutes.
- 6. Poke holes in cake with skewer or large tined fork. GRADUALLY pour about half of glaze over cake and allow it to soak in a little at a time. Then invert cake onto serving platter, poke holes in this side, and gradually pour the remaining glaze over top of cake.
- 7. NOTE: This glaze was created from my Rum Butter glaze recipe, I just substituted Almond Liqueur for the Rum and kept the other ingredients the same.
ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING
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
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
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The Ingredients
The Cake
The ingredients required to make an almond butter cake are:- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Almond extract
- Buttermilk
The Buttercrunch Glaze
The ingredients required to make a buttercrunch glaze are:- Sugar
- Unsalted butter
- Cream
- Vanilla extract
- Almond extract
The Preparation
The Cake
1. Preheat the oven to 350 degrees Fahrenheit. 2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, beat the butter and sugar together until light and fluffy. 4. Add the eggs one at a time, mixing well after each addition. 5. Stir in the vanilla and almond extracts. 6. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. 7. Pour the batter into a greased and floured cake pan. 8. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake. 9. Let the cake cool before glazing.The Buttercrunch Glaze
1. In a medium-sized saucepan, melt the sugar and butter together over medium heat. 2. Once the mixture is melted, add the cream, vanilla extract, and almond extract. 3. Whisk together until the mixture begins to boil. 4. Reduce the heat to low and continue stirring until the mixture thickens, around 5-7 minutes. 5. Remove from heat and let it cool for a few minutes before drizzling over the cake.Tips for Perfecting the Recipe
- Make sure to measure the ingredients precisely to ensure that the cake turns out well.
- Grease the cake pan thoroughly or use parchment paper to prevent sticking.
- You can use any type of flour, but all-purpose flour works best in this recipe.
- Don't overmix the batter, as this can lead to a dense and tough cake.
- The buttercrunch glaze can be adjusted to your liking. If you prefer a thinner glaze, add more cream. If you prefer a thicker glaze, reduce the amount of cream.