Butter Almond Cake Recipes

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BUTTER ALMOND CAKE

Make and share this Butter Almond Cake recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 1 9inch round cake

Number Of Ingredients 9



Butter Almond Cake image

Steps:

  • Blend 1 1/2 cups sugar and melted butter.
  • Beat in eggs.
  • Stir in almond and vanilla extracts.
  • Add salt and flour and mix well.
  • Spread batter evenly in a greased-and-floured, 9-inch round pan.
  • Sprinkle with toasted almonds and sugar for garnish.
  • Bake at 350 degrees for 30 to 35 minutes.
  • (Toast almonds ahead or in oven while it is preheating.).

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

BOTERKOEK (DUTCH BUTTER CAKE)

Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!

Provided by COOKS2MUCH

Categories     World Cuisine Recipes     European     Dutch

Time 50m

Yield 16

Number Of Ingredients 7



Boterkoek (Dutch Butter Cake) image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
  • In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
  • Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
  • Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g

1 cup butter, softened
1 ½ cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
16 almond halves

M. CUNNINGHAM'S ALMOND BUTTER CAKE

"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.

Provided by skat5762

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 10



M. Cunningham's Almond Butter Cake image

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.

3/4 cup butter
1 1/2 cups sugar
2 large eggs
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose white flour
2 teaspoons soft butter or 2 teaspoons nonstick cooking spray (for greasing the cake pan)
1 tablespoon sugar
4 ounces sliced almonds (3/4 cup)

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