Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light December 2000

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

  • Note: The Almond Cake freezes well. Bake it ahead, cool completely, and store in a freezer bag. To serve, thaw at room temperature.

Nutrition Facts

286 calories; calories from fat 35%; fat 11.1g; saturated fat 4.4g; mono fat 4.6g; poly fat 1.3g; protein 5.8g; carbohydrates 42g; fiber 1.4g; cholesterol 71mg; iron 1.7mg; sodium 349mg; calcium 108mg.
Advertisement