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    You are in: Home / Recipes / My Mom's Almond Cake Recipe
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    My Mom's Almond Cake

    My Mom's Almond Cake. Photo by Mami J

    1/1 Photo of My Mom's Almond Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Liza at's Note:

    I'm a chocoholic so it is a big deal when I say that THIS is my favorite cake. It is simple, yummy, makes two small cakes or 1 large and is a little ugly. You do need two eight inch spring form pans or 1 9 inch spring form pan...worth the investment...i make two eight inch cakes. Very moist and keeps for TWO WEEKS in a sealed container just getting better with time. You'll be asked for the recipe. This makes a great gift, housewarming, dessert or great as a snack with coffee.

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    Serves: 10-16



    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Butter sides and bottom of pan(s) and flour them as well.
    3. 3
      Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
    4. 4
      Sift flour and salt into a small bowl. Set aside.
    5. 5
      In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
    6. 6
      Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
    7. 7
      Beat in egg yolks, one at a time.
    8. 8
      Beat in almond extract.
    9. 9
      Mix baking soda and sour cream together and add to butter mixture.
    10. 10
      Reduce speed to low and add flour mixture, turn off when just blended.
    11. 11
      Divide among the two 8 inch pans or 1 9 inch pan.
    12. 12
      Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
    13. 13
      Cool in pans on wire rack.
    14. 14
      Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
    15. 15
      When ready to serve, dust with powdered sugar.

    Ratings & Reviews:

    • on June 18, 2009

      I am going to try this again before I rate it. I clearly did something wrong as this totally bubbled over my 9" springform (& all over my oven :( ). I did use nonfat Greek yogurt in place of the sour cream, which usually works for me in recipes, but not this time. I am going to try again (beacuse I HATE when things don't turn out!) and use the sour cream this time. I don't have 2 8" springforms, but I may try using a larger springform pan to prevent the overflow next time. I will review and rate when I try again! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2008


      Liza this cake is wonderful. It was even better the next day. The density and texture of this cake make it a terrific accompaniment to your after dinner coffee. Thanks for a new and permanent addition to my dessert file!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2008


      I made two of these cakes yesterday and they are wonderful. I baked them an hour and I think that was just right. If you love the flavor of almond, you must try this. They are not difficult to make. It's one of those things you keep nibbling at because you can't stop!! I will be making this one again!

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

    Read All Reviews (4)


    Nutritional Facts for My Mom's Almond Cake

    Serving Size: 1 (88 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 536.3
    Calories from Fat 278
    Total Fat 30.9 g
    Saturated Fat 15.8 g
    Cholesterol 134.4 mg
    Sodium 262.1 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 1.6 g
    Sugars 37.8 g
    Protein 6.3 g

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