Almond Cake

Becky Luigart-Stayner

The almonds give this cake recipe pleasing texture, and it's not too sweet, making it perfect for brunch. If you prefer, omit the amaretto and substitute an equal amount of apple juice, or use 1/4 cup water plus 1/2 teaspoon almond extract. A wire whisk and rubber spatula work fine here; you won't need your electric mixer.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 35%
  • Fat: 11.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.8g
  • Carbohydrate: 42g
  • Fiber: 1.4g
  • Cholesterol: 71mg
  • Iron: 1.7mg
  • Sodium: 349mg
  • Calcium: 108mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup chopped sliced almonds, toasted and divided (about 2 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup fat-free milk
  • 1/4 cup butter or stick margarine, melted
  • 1/4 cup amaretto (almond-flavored liqueur)
  • 2 large eggs, lightly beaten
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, sugar, 1/4 cup almonds, baking powder, and salt in a large bowl; stir well with a whisk. Combine milk, butter, amaretto, and eggs; add to flour mixture, stirring just until moist.
  3. Spoon the batter into a 9-inch round cake pan coated with cooking spray. Sprinkle batter with remaining almonds. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.
  4. Note: The Almond Cake freezes well. Bake it ahead, cool completely, and store in a freezer bag. To serve, thaw at room temperature.
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