ALMOND BUTTER CAKE WITH BUTTERCRUNCH GLAZE
A delectable dessert perfect for any occasion. With a texture similar to that of pound cake, this one is coated with a glazed almond topping that makes it a real winner, especially when served for brunch or with afternoon coffee or tea.
Provided by JackieOhNo
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For glaze:
- Generously butter 12-cup bundt or tube pan.
- Melt 1/3 cup butter in heavy small saucepan over medium heat.
- Add almonds and stir 1 minute.
- Add sugars, corn syrup and almond extract and stir until sugars dissolve and glaze bubbles, about 2 minutes.
- Pour into prepared pan, distributing evenly.
- Dust pan with breadcrumbs.
- For cake:
- Position rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Using electric mixer, beat butter until softened.
- Gradually add sugar and beat until light and fluffy.
- Beat in eggs, 1 at a time.
- Blend in vanilla and almond extract.
- Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients; do not overmix.
- Pour batter into prepared pan.
- Bake until cake is golden brown and tester inserted in center comes out clean, about 1 hour, covering with foil if top browns too quickly.
- Invert onto rack and let cool to room temperature.
Nutrition Facts : Calories 581.9, Fat 29.1, SaturatedFat 16.5, Cholesterol 153.9, Sodium 114, Carbohydrate 74.8, Fiber 1.1, Sugar 43.5, Protein 7.2
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