m cunningham s almond butter cake

Desciption

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

Step 19

Total Time in Minute 40

Ingredients Count 8

cooking m cunningham s almond butter cake

See More Relate Photo

Ingredients

Butter

Sugar

Eggs

Salt

Almond extract

Vanilla extract

All-purpose white flour

Sliced almonds

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