Zutaten für Almond Butter Cake With Buttercrunch Glaze
- Generously for greasing pan
- 1 1/3 cups unsalted butter (1/3 cup for glaze, 1 cup for cake)
- 1/2 cup slivered almonds
- 2 1/4 cups granulated sugar (1/2 cup for glaze, 1 3/4 cups for cake)
- 1/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- 2 teaspoons almond extract (1 teaspoon for glaze, 1 teaspoon for cake)
- About 1 tablespoon fine dry breadcrumbs for dusting pan
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Butter Cake With Buttercrunch Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Almond Butter Cake With Buttercrunch Glaze
- **Prepare the Almond Crunch Glaze:**
- Generously butter a 12-cup bundt or tube pan.
- In a heavy small saucepan over medium heat, melt 1/3 cup (8 tablespoons) unsalted butter.
- Add 1/2 cup slivered almonds and stir for 1 minute.
- Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup light corn syrup, and 1 teaspoon almond extract. Stir until sugars dissolve and the glaze bubbles, about 2 minutes.
- Pour the glaze into the prepared pan, distributing evenly.
- Lightly dust the pan with breadcrumbs (about 1 tablespoon) to prevent sticking.
- **Bake the Almond Butter Cake:**
- Preheat oven to 350°F (175°C). Position a rack in the center of the oven.
- In a medium bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 1 3/4 cups granulated sugar and beat until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, whisk together 1 cup whole milk.
- Gradually add the dry ingredients and milk to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan over the almond crunch glaze.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
174g
Fat
82g
Carbs
24g
