M. Cunningham’s Almond Butter Cake
Description:
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. Adapted from Marion Cunningham’s recipe book “Learning to Cook,” this delightful treat is a fusion of simplicity and flavor.
Cooking Time: 30 minutes
Preparation Time: 10 minutes
Total Time: 40 minutes
Recipe Category: Dessert
Keywords: Fruit, Nuts, Potluck, < 60 Mins, Oven
Nutritional Information:
- Calories: 4012.8
- Fat Content: 214.9g
- Saturated Fat Content: 100.1g
- Cholesterol Content: 809.2mg
- Sodium Content: 2343.2mg
- Carbohydrate Content: 480.2g
- Fiber Content: 18.4g
- Sugar Content: 320.5g
- Protein Content: 57.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Butter |
| 1 1/2 cups | Sugar |
| 2 | Eggs |
| 1/2 tsp | Salt |
| 1 1/2 tsp | Almond extract |
| 1 tsp | Vanilla extract |
| 1 1/2 cups | All-purpose white flour |
| 1 tbsp | Butter (for greasing) |
| 1 tbsp | Sugar (for topping) |
| 2 tbsp | Sliced almonds |
Instructions:
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Preheat oven to 350-degrees.
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Melt the butter in a small saucepan over medium-low heat, stirring regularly.
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Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
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Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
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Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
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Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
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Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
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Spread it evenly in the pan.
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Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
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Put the pan on the middle rack of the oven and set the timer for 35 minutes.
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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.
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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.
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When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
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Cut the cake into small wedges and serve with fresh fruit.
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Storing: 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.
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Extra Tip: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly. They will keep indefinitely in the freezer.
With its simplicity and incredible flavor profile, M. Cunningham’s Almond Butter Cake is sure to become a favorite in your dessert repertoire. Enjoy the moist, chewy texture with a delightful nutty aroma that’s perfect for any occasion, whether it’s a potluck, afternoon tea, or a sweet treat to indulge in at home.
