ALMOND BUTTER CAKE
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
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
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