Best My Moms Almond Cake Recipes

My Mom's Almond Cake image

Provided by Liza at Food.com

Categories Dessert

Time 1h30m

Yield 1-2 cakes, 10-16 serving(s)

Number Of Ingredients 12

1 cup unsalted butter, plus more (room temp)
unsalted butter, for buttering pan
2 cups sifted all-purpose flour, plus more
all-purpose flour, for prepping pan(s)
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 (7 ounce) package almond paste
4 egg yolks, at room temp
1 teaspoon almond extract
1 cup sour cream
1 teaspoon baking soda
powdered sugar, for sifting over cake

Steps:

Preheat oven to 325 degrees.
Butter sides and bottom of pan(s) and flour them as well.
Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
Sift flour and salt into a small bowl. Set aside.
In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
Beat in egg yolks, one at a time.
Beat in almond extract.
Mix baking soda and sour cream together and add to butter mixture.
Reduce speed to low and add flour mixture, turn off when just blended.
Divide among the two 8 inch pans or 1 9 inch pan.
Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
Cool in pans on wire rack.
Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
When ready to serve, dust with powdered sugar.

Almond Cake image

Provided by Giada De Laurentiis

Yield Serves 8 to 10

Number Of Ingredients 10

1 teaspoon active dry yeast
3/4 cup lukewarm milk
2 1/2 cups blanched almonds (about 10 ounces)
1 cup granulated sugar
3 large eggs, separated, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons honey
1/4 cup almond liqueur or dark rum
1 cup all-purpose flour
Confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.
Dissolve the yeast in the lukewarm milk, and let proof until foamy.
Spread the almonds on a baking sheet and bake until they are lightly toasted, 2 to 3 minutes. Let cool, then place them in a food processor fitted with the metal blade, add 2 tablespoons of the sugar, and pulse until the almonds are very finely chopped but not pulverized. Set aside.
In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow. Beat in the butter. Add the honey, yeast mixture, liqueur, and almonds, and beat to combine. Add the flour in two or three additions, mixing thoroughly.
In a large bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff. Gradually fold the whites into the almond mixture. Pour the batter into the prepared pan, shaking the pan to distribute the batter evenly.
Place the pan on the middle rack of the preheated oven and bake for about 40 minutes, or until a thin knife inserted in the center of the cake comes out clean.
Let the cake cool for about 10 minutes, then remove the sides of the pan and let the cake cool on a rack completely before serving.

Prize Winning Almond Bundt Cake image

Provided by Mom2Rose

Categories Dessert

Time 1h15m

Yield 8-12 slices, 8-12 serving(s)

Number Of Ingredients 10

2 1/2 cups sugar
2 eggs
2 1/2 teaspoons almond extract
1 1/3 cups milk
1 cup butter, softened at room temperature
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
chopped almonds
raw sugar

Steps:

Preheat oven to 350°F; grease and flour a bundt pan.
Beat sugar, egg, almond extract, milk and softened butter together.
Gradually add flour, baking powder and cinnamon.
In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
Pour cake batter over almonds/sugar.
Bake for 50 minutes or until toothpick comes out clean from center of cake.
Cool for 15-20 minutes, then remove from pan.
Cool on wire rack.
Serve warm or cooled - your preference.