Yum!! Love almond extract!! Thank you for sharing. Almond extract makes things much richer tasting without adding more fat!!
I'm sorry, but I didn't enjoy this at all. I made it exactly as written and the cake turned out flat, greasy, and bland. It didn't taste like cake to me at all and, like another reviewer mentioned, it had a very strange texture. Overall, it kind of reminded me of a really greasy cornmeal muffin. I hate to waste food - especially cake! - but I don't want a second piece and I'm too embarrassed to let anyone else eat it. :(
This was good, but it didn't blow anyone's mind. I did follow some of the reviews and reduced powdered sugar in the icing to 4 cups instead of 4 1/2 and it was still very sweet. It's more like a coffee cake or Danish in my opinion. It was good, but not a show stopper. I'd make other desserts I know are "WOW!" before I'd make this again.
The wonderful marzipan flavor improves after a day so I always make this a day ahead. I use Greek yogurt instead of sour cream with no change in flavor or texture, and sometimes I've swirled raspberry jam with the frosting for extra WOW. This recipe is a keeper fer shure.
This is the BEST cake! I have made this many times following the instructions as written. However, this Christmas season I have made it twice for potlucks. I replaced the almond flavoring with peppermint extract and have replaced the nuts with crushed candy canes. After crushing the candy canes I took the larger pieces and mixed that in the frosting. The remainding "dust" I just sprinkled over the top of the frosting. It was very pretty, gave it a little sparkle.
Eek!! Can't believe I forgot to rate this!! I've made this many times in the past year & never a crumb left!! I've mainly made it for potlucks & everyone raves about the moistness & almond taste.Thanks for posting.. it's one of my standby recipes now!!
Awesome cake. I've taken this to work several times and it's always a hit. Everyone loves it.
Really great almond flavor. I just made half the frosting . I think it may have been too sweet for us if I had made a whole batch. The cake turned out nice and moist with a really nice texture. I think I'd like to try making it using vanilla or coconut extract sometime. Thanks for sharing the recipe.
I made this into a pineapple cake. Just cook as instructed. When cooled, poke holes in it and pour abt 1/2c pineapple juice over it. Then fill with pineapple cake filling and frost. I've had multiple cake orders for this in the last week.
Or you can pour a small can of crushed pineapples (with juice) over the cake and top with whip cream and chopped nuts.