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Simple Almond Cake Recipe

My cute neighbor, Holly, got married last weekend and she wanted to have a rustic-romantic-harvest wedding party.  This simple almond cake recipe paired perfectly with individual fresh peach pies.  Leave it to my pie-making neighbors to make 475 mini pie crusts. Wow.

I had the simple task of making 16 almond cakes–no wonder I was thrilled to have a recipe with only 6 ingredients.

Simple Almond Cake Slice

This cake is seductive and simple at the same time.  Crunchy nuts on top, marzipan-like center and a chewy brownie-like crust.  Even after I’d finished my “order”, I still ended up making two more the next day to take to a birthday party.  Weddings, birthdays… there’s always a reason to have cake on hand.

Simple Almond Cake Recipe

1 cup sugar
1 cup flour
1 teaspoon pure almond flavoring
2 eggs
1/2 cup butter, melted (1 stick)
1/2 cup slivered or sliced almonds

Melt butter. In a mixing bowl, combine flour and sugar.  Add almond extract and eggs; mix well. Mixture will be slightly dry. Continue to blend until a thick paste.  While mixing, slowly add the melted butter and blend thoroughly.  Prepare a 9-inch cake pan or pie dish by buttering and dusting with flour or spraying with Pam for Baking (or Bake Off).  Pour batter into pan and smooth to the edges.  Cover with almonds and bake at 325 degrees for 30-40 minutes or until lightly golden.  Run a knife around the edge of the pan as soon as it’s removed from the oven.  Allow cake to rest 2-3 minutes before inverting to remove from hot pan, almond-side down.  Flip back over onto serving plate and allow to cool completely.

Note: This cake will stick.  If you don’t prepare the pan or you forget to remove from the pan while hot, wait until the cake is completely cooled. Cut cake into quarters and remove in sections.  The center will be easier to move when cooled.  You can also bake in a bottomless cake ring or in a spring form pan, but watch out for high edges or textured base plates on your spring form pan.

Simple Almond Cake Full

My cakes came out perfectly every time when I used the Baking Pam or Bake Off.  Don’t ask me about the pan(s) I forgot to prep.

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Comments (1)

  1. Natalie J Vandenberghe 09/17/2012 at 1:32 pm

    I would love this–thanks for sharing the recipe!