ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Almond Cakes

Photo: Annabelle Breakey
Yield Makes 16 servings
This recipe is perfect for a large potluck since it's so easy and makes two cakes. Prep and Cook Time: 45 minutes.

Ingredients

  • 1 2/3 cups flour
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, melted
  • 2 eggs, lightly beaten
  • 2 tablespoons almond extract
  • 1/4 teaspoon salt
  • Cooking-oil spray
  • 2 1/2 ounces (about 1/2 cup) sliced almonds

Nutrition Information

  • calories 263
  • caloriesfromfat 51 %
  • protein 3.1 g
  • fat 15 g
  • satfat 7.6 g
  • carbohydrate 30 g
  • fiber 0.6 g
  • sodium 163 mg
  • cholesterol 5 mg

How to Make It

  1. Preheat oven to 350°. In a large bowl, stir together flour, sugar, butter, eggs, almond extract, and salt. Spray two 9-in. pie pans with cooking oil. Divide batter evenly between pans and sprinkle each with half of the almonds. Bake until light brown around edges, about 30 minutes. Serve warm or at room temperature.

  2. The Twist: Layer Them. To quickly transform these modest cakes into showpieces, use a serrated knife to carefully slice each cake horizontally into 2 even layers. Whip 4 cups heavy cream with 1 cup sugar until stiff peaks form. Spread each bottom layer with 1 cup of the whipped cream and sprinkle with fresh raspberries. Add top layers and spread with remaining whipped cream; top with more raspberries. (If you only want to layer 1 of the cakes, just halve the amounts here.)

  3. Note: Nutritional analysis is per serving.