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What a piece of cake!! (pun intended) Looking at this recipe, I was a bit nervous. But I was able to get it in the oven in about 30 minutes. Steve's directions are very clear and easy to follow. The only deviance I made was using toasted whole almonds, with skin, and chopping them finely. I thought the extra flavor and texture would be nice. I used his Butter Cream Frosting #14307 to ice it, smoothed the sides, then sprinkled chopped toasted almonds on top. I doubled the cake and frosting recipe and made a layer cake. Next time I will sprinkle almonds in the filling layer as well. Beautiful presentation, and delicious results! (this was my first time using a butter based frosting- and I learned a few things. I had made the cake and frosting the night before, because I wanted the cake to cool thoroughly (work schedule constraints). I figured to just assemble and frost in the morning. I should not have put the frosting in the fridge. It was too hard to spread. So I put it in a piping bag, which worked well, until you got to the bottom - and that part was melted from my hand-heat. I ended up piping the unmelted frosting all over the cake, then smoothing it with a frosting spatula. It turned out wonderful. And I learned something in the process. win-win! :))

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Lisa Pizza August 15, 2002

This is a simple but delicious cake which everyone loved. I covered it with a dark chocolate ganache. Thanks for another excellent recipe!

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Ginger Rose July 29, 2010

Outstanding cake! I frosted it with a simple buttercream. Next time I will use a chocolate buttercream instead, as I think chocolate would would go beautifully with the nutty flavor of the cake. I have definitely found a new favorite!

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jewelia.k January 06, 2010

Great cake. I substituted the sour cream with creme fraiche since I couldn't find but it just came out great all the same.

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Dodo#10 April 03, 2009

All I can say is YUM!!

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Brandy Sue December 05, 2006
Almond Butter Cake