Prep 10 mins
Cook 25 mins
My oldest son was allergic to chocolate, so I had to find goodies to make without it. These treats filled the bill. In fact, my son is 47 now, so I’ve been making this recipe for a long time! With its great almond flavor, this snack cake is popular at bake sales. From The Best Of Country Cooking 2008
- 4 eggs
- 2 1⁄4 cups sugar, divided
- 1 cup butter, melted
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons almond extract
- 1⁄2 cup sliced almonds
- In a large bowl, beat the eggs until light and lemon-colored. Gradually add 2 cups sugar, beating until combined. Stir in the butter, flour, salt and extract.
- Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with almonds and remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 24 servings.