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    You are in: Home / Recipes / M. Cunningham's Almond Butter Cake Recipe
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    M. Cunningham's Almond Butter Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    s'kat's Note:

    "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.

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    Units: US | Metric

    The cake batter


    • 1 tablespoon sugar
    • 4 ounces sliced almonds (3/4 cup)


    1. 1
      Preheat oven to 350-degrees.
    2. 2
      Melt the butter in a small saucepan over medium-low heat, stirring regularly.
    3. 3
      Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
    4. 4
      Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
    5. 5
      Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
    6. 6
      Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
    7. 7
      Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
    8. 8
      Spread it evenly in the pan.
    9. 9
      Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
    10. 10
      Put the pan on the middle rack of the oven and set the timer for 35 minutes.
    11. 11
      When it rings, check to see if the cake is done.
    12. 12
      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.
    13. 13
      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.
    14. 14
      When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
    15. 15
      Cut the cake into small wedges and serve with fresh fruit.
    16. 16
      This cake will stay fresh for about a week and will freeze indefinitely.
    17. 17
      Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
    18. 18
      Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
    19. 19
      They will keep indefinitely in the freezer.

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    Ratings & Reviews:

    • on January 09, 2004


      This is excellent! Does not taste like a cake at all, more like a cookie .. It is very simple to prepare, melting the butter means you don't have to remember to take it out in advance to make this ..I did leave out the almond extract, but only because I dislike its flavor .. Thank you for a beautiful cake, it is a regular in our home now!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2009


      A crowd pleaser and so easy to make!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2009


      This cake was declicious! Full of sweet almondy flavour in every bite, I highly reccomend this for children and adults of all ages! I know what I'm going to give my husband for his birthday present!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for M. Cunningham's Almond Butter Cake

    Serving Size: 1 (906 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4012.8
    Calories from Fat 1934
    Total Fat 214.9 g
    Saturated Fat 100.0 g
    Cholesterol 809.1 mg
    Sodium 2343.1 mg
    Total Carbohydrate 480.2 g
    Dietary Fiber 18.4 g
    Sugars 320.4 g
    Protein 57.5 g

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