Almond Butter Cake With Buttercrunch Glaze

Name: Almond Butter Cake With Buttercrunch Glaze
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: butter; 1/3 cup unsalted butter (5-1/3 T.); 1/2 cup sliced almonds; 1/4 cup sugar; 1/4 cup firmly packed light brown sugar; 2 tablespoons light corn syrup; 1/2 teaspoon almond extract; 2 tablespoons fine dry breadcrumbs; 3 cups sifted cake flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 1 1/4 cups unsalted butter, room temperature; 2 cups sugar; 5 eggs, room temperature; 1 teaspoon vanilla; 1/8 teaspoon almond extract; 1/2 cup milk, room temperature

(1)

Recipe by JackieOhNo

A delectable dessert perfect for any occasion. With a texture similar to that of pound cake, this one is coated with a glazed almond topping that makes it a real winner, especially when served for brunch or with afternoon coffee or tea.

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READY IN: 1hr 30mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

Glaze
butter
¹⁄₃

cup unsalted butter (5-1/3 T.)
¹⁄₂

cup sliced almonds
¹⁄₄

cup sugar
¹⁄₄

cup firmly packed light brown sugar
2

tablespoons light corn syrup
¹⁄₂

teaspoon almond extract
2

tablespoons fine dry breadcrumbs
Cake
3

cups sifted cake flour
1

teaspoon baking powder
¹⁄₈

teaspoon salt
1 ¹⁄₄

cups unsalted butter, room temperature
2

cups sugar
5

eggs, room temperature
1

teaspoon vanilla
¹⁄₈

teaspoon almond extract
¹⁄₂

cup milk, room temperature

DIRECTIONS

For glaze:
Generously butter 12-cup bundt or tube pan.
Melt 1/3 cup butter in heavy small saucepan over medium heat.
Add almonds and stir 1 minute.
Add sugars, corn syrup and almond extract and stir until sugars dissolve and glaze bubbles, about 2 minutes.
Pour into prepared pan, distributing evenly.
Dust pan with breadcrumbs.
For cake:
Position rack in center of oven and preheat to 350 degrees.
Sift together flour, baking powder and salt.
Using electric mixer, beat butter until softened.
Gradually add sugar and beat until light and fluffy.
Beat in eggs, 1 at a time.
Blend in vanilla and almond extract.
Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients; do not overmix.
Pour batter into prepared pan.
Bake until cake is golden brown and tester inserted in center comes out clean, about 1 hour, covering with foil if top browns too quickly.
Invert onto rack and let cool to room temperature.