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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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!

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    • 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!!

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    • 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!

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    • on October 26, 2008

      I used homemade eggless almond paste which may account for my flat cake. Still the flavor was awesome! I know I will be making this again, but next time I'll add some baking powder. Made for Appreciation Cook-a-thon.

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    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
    51%
    Total Fat 30.9 g
    47%
    Saturated Fat 15.8 g
    79%
    Cholesterol 134.4 mg
    44%
    Sodium 262.1 mg
    10%
    Total Carbohydrate 60.4 g
    20%
    Dietary Fiber 1.6 g
    6%
    Sugars 37.8 g
    151%
    Protein 6.3 g
    12%

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