M. CUNNINGHAM'S ALMOND BUTTER CAKE

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M. Cunningham's Almond Butter Cake image

"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.

Provided by skat5762

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 10

3/4 cup butter
1 1/2 cups sugar
2 large eggs
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose white flour
2 teaspoons soft butter or 2 teaspoons nonstick cooking spray (for greasing the cake pan)
1 tablespoon sugar
4 ounces sliced almonds (3/4 cup)

Steps:

  • Preheat oven to 350-degrees.
  • Melt the butter in a small saucepan over medium-low heat, stirring regularly.
  • Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
  • Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
  • Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
  • Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
  • Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
  • Spread it evenly in the pan.
  • Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
  • Put the pan on the middle rack of the oven and set the timer for 35 minutes.
  • When it rings, check to see if the cake is done.
  • It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
  • If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
  • When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
  • Cut the cake into small wedges and serve with fresh fruit.
  • This cake will stay fresh for about a week and will freeze indefinitely.
  • Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
  • Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
  • They will keep indefinitely in the freezer.

Jaffar Yusuf
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This cake was a disappointment. It was dry and flavorless, and the frosting was too sweet. I would not recommend this recipe.


Shahbazsultan Ahmed
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I'm not a big fan of almond butter, but I still enjoyed this cake. The cake itself was moist and flavorful, and the frosting was creamy and not too sweet.


Samroz Anwar
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This cake is perfect for any occasion. It's delicious, easy to make, and always a crowd-pleaser.


Sonnie Waters
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I made this cake for my husband's birthday and he loved it! He said it was the best cake he'd ever had.


Ofoegbu Chiderastanley411gmail
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This cake is a great way to use up leftover almond butter. It's also a great recipe for beginner bakers.


Brenda Wilson
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I was a bit skeptical about using almond butter in a cake, but I was pleasantly surprised. The cake was delicious and the frosting was creamy and flavorful.


Erica Verret
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This cake is so moist and flavorful. The almond butter frosting is the perfect complement to the cake. I will definitely be making this again.


Tina Ray McCauley
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I've made this cake several times now and it's always a winner. It's a great recipe to have on hand for when you need a quick and easy dessert.


Santosh Malla
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I love the simplicity of this recipe. It's easy to follow and doesn't require any special ingredients. The cake turned out perfectly and was a delicious treat.


zubsi keita
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This almond butter cake is divine! The texture was moist and fluffy, and the almond butter frosting was rich and creamy. It was a hit at my party, and everyone asked for the recipe.