Almond Butter Cake With Buttercrunch Glaze
"A delectable dessert perfect for any occasion. With a texture similar to that of pound cake, this one is coated with a glazed almond topping that makes it a real winner, especially when served for brunch or with afternoon coffee or tea."
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Glaze
- butter
- 1⁄3 cup unsalted butter (5-1/3 T.)
- 1⁄2 cup sliced almonds
- 1⁄4 cup sugar
- 1⁄4 cup firmly packed light brown sugar
- 2 tablespoons light corn syrup
- 1⁄2 teaspoon almond extract
- 2 tablespoons fine dry breadcrumbs
-
Cake
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 1⁄4 cups unsalted butter, room temperature
- 2 cups sugar
- 5 eggs, room temperature
- 1 teaspoon vanilla
- 1⁄8 teaspoon almond extract
- 1⁄2 cup milk, room temperature
directions
-
For glaze:
- Generously butter 12-cup bundt or tube pan.
- Melt 1/3 cup butter in heavy small saucepan over medium heat.
- Add almonds and stir 1 minute.
- Add sugars, corn syrup and almond extract and stir until sugars dissolve and glaze bubbles, about 2 minutes.
- Pour into prepared pan, distributing evenly.
- Dust pan with breadcrumbs.
-
For cake:
- Position rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Using electric mixer, beat butter until softened.
- Gradually add sugar and beat until light and fluffy.
- Beat in eggs, 1 at a time.
- Blend in vanilla and almond extract.
- Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients; do not overmix.
- Pour batter into prepared pan.
- Bake until cake is golden brown and tester inserted in center comes out clean, about 1 hour, covering with foil if top browns too quickly.
- Invert onto rack and let cool to room temperature.
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Reviews
-
This was a very good cake but I found it to be a bit on the dry side. The glaze was great. I increased the almond extract in the cake to 1/2 tsp. Thanks Jackie for a very nice recipe.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
