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    You are in: Home / Recipes / Almond Crunch Cake Recipe
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    Almond Crunch Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    LonghornMama's Note:

    This is probably my favorite cake, frosted with whipped cream and almond brittle. The recipe is from Flavors, a San Antonio Junior League cookbook, and is served at their Bright Shawl Tearoom. I think Old San Francisco Steak House used to serve a similar crunch cake. Making the cake is not difficult but takes some time. In a pinch, you could use an angel food cake and put together as directed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Almond Brittle Topping

    Whipped Cream

    Additional Topping

    • almonds, blanched, halved and toasted

    Directions:

    1. 1
      CAKE: Sift together flour and 3/4 c sugar.
    2. 2
      Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
    3. 3
      Beat egg whites, cream of tartar and salt just until soft peaks form.
    4. 4
      Add remaining sugar, 2 T at a time, continuing to beat until stiff.
    5. 5
      Fold flour mixture gently into egg whites.
    6. 6
      Pour batter into an ungreased 10-inch tube pan.
    7. 7
      Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
    8. 8
      Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
    9. 9
      Invert pan 1 hour or until cool.
    10. 10
      Remove cake and split into 4 equal layers.
    11. 11
      ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
    12. 12
      Cook to hard crack stage, 290 degrees, remove from heat and add soda.
    13. 13
      Stir vigorously until mixture blends and pulls away from sides of pan.
    14. 14
      Quickly pour into an ungreased shallow baking pan.
    15. 15
      Let stand until cool.
    16. 16
      Knock out of pan and crush candy with a rolling pin into small chunks.
    17. 17
      Whip cream and fold in sugar and vanilla.
    18. 18
      Spread half of cream between layers and remainder over top and sides.
    19. 19
      Cover top and sides with candy, lightly pressing into cream.
    20. 20
      Decorate with almonds.
    21. 21
      Do not press candy and almonds into cream more than 6 hours before serving.
    22. 22
      Refrigerate.

    Ratings & Reviews:

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    Nutritional Facts for Almond Crunch Cake

    Serving Size: 1 (164 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 468.5
     
    Calories from Fat 163
    34%
    Total Fat 18.1 g
    27%
    Saturated Fat 10.1 g
    50%
    Cholesterol 195.3 mg
    65%
    Sodium 573.7 mg
    23%
    Total Carbohydrate 71.2 g
    23%
    Dietary Fiber 0.4 g
    1%
    Sugars 54.4 g
    217%
    Protein 6.6 g
    13%

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