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m cunningham s almond butter cake



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  1. Preheat oven to 350-degrees
  2. Melt the butter in a small saucepan over medium-low heat
  3. Stirring regularly
  4. Pour the melted butter and 1 1 / 2 cups sugar into a large bowl and stir until smooth
  5. Crack the eggs right into the same bowl and mix until the batter is creamy and all one color
  6. Add the salt
  7. Almond extract
  8. Vanilla extract
  9. And flour and stir briskly until the batter is smooth
  10. Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray
  11. Using a rubber spatula
  12. Scrape the batter from the bowl into the greased cake pan
  13. Spread it evenly in the pan
  14. Sprinkle the tablespoon of sugar
  15. Then the sliced almonds
  16. Over the top of the batter
  17. Put the pan on the middle rack of the oven and set the timer for 35 minutes
  18. When it rings
  19. Check to see if the cake is done
  20. It should be light brown on top
  21. And when you insert a toothpick in the center
  22. It should have a few sticky crumbs adhering to it
  23. If the cake is not browned enough and the toothpick comes out too wet
  24. Put the cake back in the oven and check it again in another 10 minutes
  25. When the cake is done
  26. Remove it from the oven and let it cool on a heatproof counter for at least 30 minutes
  27. Cut the cake into small wedges and serve with fresh fruit
  28. This cake will stay fresh for about a week and will freeze indefinitely
  29. Wrap it tightly in foil
  30. Or in a plastic bag you can seal with a zip or tie
  31. Storing nuts: whenever you have leftover nuts
  32. Freeze them in a plastic bag closed tightly
  33. They will keep indefinitely in the freezer

Step 19

Total Time in Minute 40

Ingredients Count 8

cooking m  cunningham s almond butter cake

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Almond extract

Vanilla extract

All-purpose white flour

Sliced almonds

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