Almond Butter Cake Recipe

Description:

This Almond Butter Cake is a delightful dessert option, perfect for those who appreciate a hint of almond flavor in their baked goods. With a slightly toasted almond taste, this cake is truly out of this world. You can even enhance the almond flavor by substituting almond extract for a portion of the vanilla extract. This recipe employs an unusual mixing method that guarantees excellent results every time.

Cook Time: 40 minutes
Prep Time: 20 minutes
Total Time: 1 hour
Recipe Category: Dessert
Keywords: Fruit, Nuts, Less than 60 Minutes, Oven

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Nutritional Information (Per Serving):

• Calories: 448.6
• Fat Content: 25.8g
• Saturated Fat Content: 14.1g
• Cholesterol Content: 107.2mg
• Sodium Content: 277.4mg
• Carbohydrate Content: 49.5g
• Fiber Content: 1.2g
• Sugar Content: 25.6g
• Protein Content: 6g

Ingredients:

• 2 eggs
• 2/3 cup sour cream
• 1 tsp pure vanilla extract
• 1 2/3 cups cake flour
• 1/3 tsp baking powder
• 1/3 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup sliced almonds

Instructions:

1. Preparation:

   • Start by preheating your oven to 350°F (175°C). While the oven heats up, toast the sliced almonds on a baking sheet for 7-8 minutes until lightly golden and fragrant. Allow them to cool, then grind them finely using a bag and rolling pin.

2. Prepare the Pan:

   • Line the bottom of a 9-inch springform pan with parchment paper, then grease and flour the sides. Alternatively, you can use a 9×2-inch round pan, though it may be slightly more challenging to unmold the cake.

3. Mix Wet Ingredients:

   • In a small bowl, combine the eggs, pure vanilla extract, and 1/4 cup of the sour cream. Allow these ingredients to reach room temperature while you proceed with the recipe.

4. Mix Dry Ingredients:

   • In the bowl of your mixer, sift together the cake flour, baking powder, baking soda, and salt. Mix on low speed for 30 seconds to ensure thorough incorporation.

5. Incorporate Butter and Sour Cream:

   • Add the softened butter and remaining sour cream to the dry ingredients. Mix on low speed until combined, then scrape down the sides of the bowl. Increase the speed to medium (or medium-high for a hand mixer) and beat for 90 seconds. This step aerates the cake batter and provides structure.

6. Add Wet Ingredients:

   • Scrape down the bowl again and add the egg mixture in two additions, beating for 20 seconds after each addition. Give the bowl a final scrape and a couple of pulses to ensure everything is well combined.

7. Bake:

   • Pour the batter into the prepared pan and bake in the preheated oven for 40-50 minutes. After 25 minutes, rotate the pan 180 degrees for even baking. The cake is done when a toothpick inserted into the center comes out clean, and the top of the cake springs back when lightly pressed.

8. Cool:

   • Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Then, carefully remove the sides of the pan and allow the cake to cool completely to room temperature, approximately 2 hours.

9. Serving Suggestions:

   • This Almond Butter Cake can be enjoyed as is or served slightly warm with a dusting of powdered sugar. For an extra indulgent treat, consider slicing the cake and filling it with chocolate ganache or frosting it with your favorite buttercream.

With its delicate almond flavor and moist crumb, this Almond Butter Cake is sure to become a favorite in your dessert repertoire. Enjoy it with a cup of coffee or tea for a delightful afternoon treat! 🍰✨