Sunday, 13 July 2014

Almond Butter Cake

Hello friends! Time to dust off this old blog & send out a new recipe! And it's a good one!

In the last few months a new local bakery opened up, and boy oh boy, they're CRAZY good. I cannot stay away. Everything they make and sell is fantastic, but one of my standbys is an individual almond butter cake, best enjoyed with a vanilla latte or peppermint tea. Inspired by that cake is this full-size rendition. It's rich, dense, and has the loveliest subtle flavour of almond. In the words of my good friend Emily, "OMG. I could eat the whole thing." Enjoy!


3/4 cup butter, melted 
1 1/2 cups sugar
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons pure almond extract
1 1/2 cups flour, sifted
3/4 cup sliced almonds


Preheat the oven to 350 degrees. Thoroughly combine melted butter and sugar in a large bowl. Add 2 lightly beaten eggs and mix vigorously for 1-2 minutes, or until it appears creamy. Add salt, vanilla & almond extract and sifted flour. Mix again until combined. Lightly grease a springform or 9-inch cake tin and place a measured parchment round on the base. Pour the batter into the pan and evenly sprinkle the sliced almonds over the top. Bake for 50 minutes or until the a toothpick placed in the center of the cake comes out clean. If the almonds brown faster than the cake bakes, place aluminum foil over the top.

"A great many things can be resolved with kindness, even more with laughter, but there are some things that just require cake." ♥️