Best Butter Almond Cake Recipes

LEMON-ALMOND BUTTER CAKE

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.

LEMON-ALMOND BUTTER CAKE

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.

BUTTER ALMOND CAKE

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.).

M. CUNNINGHAM'S ALMOND BUTTER CAKE

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.

CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING

Steps:

• 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
• Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
• Press the mixture evenly into the bottom of the prepared baking dish.
• On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
• Whip on medium high speed so that all of the ingredients are well blended.
• Pour the filling over the crust and place into the oven.
• Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
• Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
• Serve with a dollop of whipped cream.
• Glaze:.
• Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

Steps:

• 1. Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• 2. In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• 3. In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• 4. Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
• 5. Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over baking the cake!
• 6. GLAZE: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
• 7. Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

NANA'S ALMOND BUTTER CAKE

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.

ALMOND BUTTER GLAZED CREAM CHEESE POUND CAKE

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.

ORANGE CRANBERRY CAKE WITH HOT ALMOND BUTTER SAUCE

Steps:

• 1. To make the cake, empty cake mixes into a large bowl. Add eggs, oil, apricot and strawberry nectars, sugar and vanilla pudding. Mix until smooth. Place the dried cranberries into a large ziplock bag with a 1/2 cup of flour. Shake vigorously until they are coated. Fold the cranberries into the batter.
• 2. Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
• 3. While cakes are baking, in a medium saucepan, heat the butter, sugar, extracts, and half and half on medium heat until the sugar dissolves. Remove from heat and set aside.
• 4. Pour hot butter sauce over still warm cake and allow it to set until it's cooled or you can cut and serve while it's still warm.

ALMOND BUTTER CAKE

Steps:

• Make dough (rough puff pastry):
• Sift together flour, salt, and sugar into a chilled large metal bowl. Set a grater over flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
• Drizzle ice water evenly over flour mixture and gently stir with a fork until incorporated. Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into a 6- to 7-inch square. Wrap in plastic wrap and chill at least 1 hour. (Dough will be lumpy and streaky.)
• Make filling while pastry chills:
• Purée almond paste, sugar, butter, and a pinch of salt in a food processor until smooth. Add egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated. Transfer to a small bowl and chill, covered, to firm at least 1 hour.
• Roll out pastry:
• Roll out dough on a well-floured surface with a floured rolling pin into a 21- by 7-inch rectangle and arrange rectangle with a short side nearest you. Fold into thirds, first the top down and then the bottom up (like a letter), brushing off excess flour, to form a roughly 7-inch square. Rewrap dough and chill 20 minutes.
• Arrange square on floured surface so that a side with 3 layers visible is nearest you and roll into a 21- by 7-inch rectangle, rolling lengthwise away from and toward yourself, but not side to side. Fold in thirds, brush off excess flour, and chill 20 minutes. Repeat rolling out, folding in thirds, and chilling 3 more times. After last round of rolling and folding, chill rewrapped dough 1 hour.
• Assemble and glaze galette:
• Roll out dough in same manner into a rectangle 24 inches long, then cut in half crosswise. On a floured surface, roll out each piece of pastry into a 12-inch square and transfer to separate baking sheets by rolling pastry around rolling pin, brushing off excess flour, then unrolling onto baking sheets. Chill squares until firm, about 10 minutes in freezer or 30 minutes in refrigerator.
• Put an oven rack in lowest position and another in top third of oven and preheat oven to 450°F.
• Stir together egg and milk in a small bowl with a fork to make an egg wash.
• Using a plate as a guide, cut 1 pastry square on baking sheet into an 11-inch round, reserving excess dough for another use. Using tip of a knife and a smaller plate as a guide, score a 9-inch circle, leaving a 1-inch border all around. (If at any time pastry becomes too soft to work with, chill until firm.) Cut a 1/2-inch circle in center of round to serve as a steam vent, then score curved lines close together inside 9-inch circle in a pinwheel design and lightly brush pastry all over with egg wash. Chill scored pastry on a baking sheet while preparing remaining pastry.
• Cut remaining square into an 11-inch round in same manner. Brush some of egg wash in a 1-inch wide border around edge of round and mound chilled filling in center, spreading to about 1 1/2 inches from edge. Bury almond or bean anywhere in filling. Slide chilled pastry round gently over filling, scored side up, and press edges of rounds together to seal. Cut decorative notches, 1 inch apart, around sealed edge of galette.
• Using a fine-mesh sieve, dust top of galette with confectioners sugar.
• Bake galette:
• Bake on baking sheet on bottom rack of oven until puffed and golden, 15 to 20 minutes. Transfer galette to upper third of oven and continue baking until very puffed and deep golden brown, 10 to 15 minutes more. Transfer to a rack to cool slightly, 5 to 10 minutes (galette will deflate slightly). Serve warm.

LEMON-ALMOND BUTTER CAKE

Steps:

• Spread the sliced almonds on a baking sheet and bake until they being to change color, 4-5 minutes. Watch carefully so they don't burn. Set aside to cool. Raise the oven temperature to 350 degrees F. In a large bowl, sift together the sifted cake flour, baking powder, and salt. Set aside. Using a fine-hold grater and holding the grater over a saucer, grate the zest from the lemons as directed on page 287. Be sure to include all the zest clinging to the grater. Set aside. In a large bowl, combine the butter and sugar. Using an electric mixer set on medium speed, beat until light and creamy, about 5 minutes, scraping down the sides of the bowl 3 or 4 times. Ad the beaten eggs, a little at a time, beating thoroughly after each addition, then continue beating until doubled in volume, 4-5 minutes, again scraping down the sides of the bowl 3 or 4 times. Beat in the lemon zest. Using a rubber spatula, carefully fold in the flour mixture, one-third at a time, alternating with the milk. Spoon into the prepared pan, building up the sides higher than the center. Bake until the top is golden, 35-40 minutes. To test for doneness, insert a toothpick into the center; it should come out clean. Remove from the oven and let rest for a couple of minutes. Then, using a thin-bladed knife, loosen the sides of the cake from the pan and turn out, bottom side up, onto a wire rack. Peel off the paper and let cool completely. When cool, transfer the cake, bottom side up, to a flat cake plate. Using a long, sharp knife, cut the cake in half horizontally to form 2 layers. Using an icing spatula, spread a thin layer of lemon curd on the bottom layer. Replace the top layer and spread the remaining curd evenly over the top and sides of the cake. Arrange or scatter the toasted almonds over the top and sides.

ALMOND BUTTER CAKE

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!

ALMOND BROWN BUTTER CAKE WITH PLUMS

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.

ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING

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.

GOOEY ALMOND BUTTER CAKE

Steps:

• preheat to 350°F.
• CRUST:.
• mix in a large bowl cake mix, melted butter, egg, and almonds.
• Blend with mixer on low speed for 2 minutes.
• The batter should form a ball.
• Place batter into an ungreased 13 x 9-inch baking pan. evenly over the bottom.
• Set the pan aside.
• FILLING:.
• Mix cream cheese until fluffy.
• Add the eggs, almond extract, and melted butter and beat on medium speed for 1 minute.
• Add the powered sugar.
• Beat on medium speed until the sugar is well blended in about 1 minute.
• Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan.
• Place in oven.
• Bake the cake for 45 minutes or until brown.
• The cake will not look done it's supposed to look that way.
• Remove the pan from the oven and place on wire rack to cool, then cut into squares and serve.

ALMOND BUTTER CAKE

Steps:

• 1. About 7 1/2 cups cake batter.
• 2. step 1 Preheat oven to 350°F. Coat Pans with a thin layer of Butter & Flour.
• 3. step 2 In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
• 4. step 3 Cook until Toothpick inserted in center comes out clean or very few crumbs. (Varies upon taste preference) Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
• Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over baking the cake!
• GLAZE: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
• Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

RICE CAKE WITH ALMOND BUTTER AND BANANAS

Steps:

• Spread the nut butter on the rice cake.
• Top with sliced bananas.
• Sprinkle with cinnamon.