Almond Butter Cake
This rich Almond Butter Cake is made with real almond paste for deep flavor and a moist, buttery crumb. Topped with toasted sliced almonds for a simple yet elegant finish. Recipe comes from California Sol Food: Casual Cooking from the Junior League of San Diego Cookbook.
Servings: 10 servings
Equipment
- 9-inch Round Pan (for baking)
- Electric Hand Mixer (for mixing)
- Metal Rack (for cooling)
Ingredients
- 1 cup granulated white sugar
- ½ cup (1 stick) butter, at room temperature
- 1 large egg
- ½ cup almond paste
- 1 cup all purpose flour
- ½ cup sliced almonds
- garnish with strawberries and whipped cream, optional
Instructions
- Preheat the oven to 325°F. Butter a 9-inch round baking dish.
- Use an electric mixer to combine the sugar and butter in a mixing bowl until creamy. Add the egg and beat until smooth. Mix in the almond paste until blended, and stir in the flour.
- Spread the batter (it will be thick) in the prepared baking dish. Sprinkle with almonds and lightly press them in. Bake for 30 to 35 minutes or until the cake tests done in the middle.
- Cool in pan for 10 minutes; remove to a wire rack to cool completely. Slice and garnish, if desired.
Video
Notes
- Dust some powdered sugar on top!
- Top each slice with a dollop of whipped cream and sliced strawberries, if desired.
- Use real almond paste, not marzipan — it has less sugar and a stronger almond flavor.
- For a more caramelized top, sprinkle a tablespoon of sugar over the almonds before baking.
- Storage: Keep covered at room temperature up to 3 days, or refrigerate for longer freshness.
- Make-Ahead Tip: Bake, cool, and wrap tightly. Freeze for up to one month, then thaw and warm slightly before serving.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 89mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 310IU | Calcium: 41mg | Iron: 1mg