Delightful Toasted Almond Cake Recipe
This toasted almond cake recipe is sure to delight your taste buds! This cake is moist and fluffy, with a crunchy almond topping. The nutty flavor of the toasted almonds pairs perfectly with the sweet cake, making it a perfect treat for any occasion. Whether you’re serving it up at a dinner party or just enjoying a slice with a cup of tea, this toasted almond cake recipe is sure to be a hit.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups sliced almonds, lightly toasted
Instructions:
- Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add in vanilla extract and sour cream and mix until combined.
- Gradually add in the flour mixture and mix until combined.
- Pour batter into prepared pan and spread evenly. Sprinkle with toasted almonds.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 250
Fat: 13g
Carbohydrates: 27g
Protein: 6g
Tips, Notes and Serving Suggestions:
- For best results, use freshly toasted almonds.
- This cake is delicious served with a scoop of vanilla ice cream.
- You can also try adding different nuts or dried fruit to the batter for a different flavor.
Frequently Asked Questions:
- Q: Can I use a different type of nut?
- A: Yes, you can use any type of nut you’d like. Just be sure to toast them before adding to the batter.
- Q: Can I make this cake ahead of time?
- A: Yes, this cake can be made ahead of time and stored in the refrigerator for up to three days.
- Q: How do I store leftovers?
- A: Leftover cake should be stored in an airtight container in the refrigerator for up to one week.
Second Toasted Almond Cake Recipe
If you’re looking for a delicious and indulgent way to satisfy your sweet tooth, look no further than this toasted almond cake recipe. This dense and moist cake is topped with a crunchy almond topping for a delicious combination of textures. Whether you’re serving it for a special occasion or just enjoying a slice with a cup of coffee, this toasted almond cake recipe is sure to be a hit.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup sliced almonds, lightly toasted
Instructions:
- Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add in vanilla extract and sour cream and mix until combined.
- Gradually add in the flour mixture and mix until combined.
- Pour batter into prepared pan and spread evenly. Sprinkle with toasted almonds.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 350
Fat: 17g
Carbohydrates: 42g
Protein: 8g
Tips, Notes and Serving Suggestions:
- For best results, use freshly toasted almonds.
- This cake is delicious served with a dollop of whipped cream.
- You can also try adding in some fresh or frozen fruit to the batter for a different flavor.
Frequently Asked Questions:
- Q: Can I use a different type of nut?
- A: Yes, you can use any type of nut you’d like. Just be sure to toast them before adding to the batter.
- Q: Can I make this cake ahead of time?
- A: Yes, this cake can be made ahead of time and stored in the refrigerator for up to three days.
- Q: How do I store leftovers?
- A: Leftover cake should be stored in an airtight container in the refrigerator for up to one week.