Zutaten für Almond Macaroon Cake
- 3 large eggs
- 1 cup butter, softened (for cake); 1/2 cup butter, softened (for frosting)
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon almond extract (for cake); 1 1/2 teaspoons almond extract (for frosting)
- 1/2 cup slivered almonds (for frosting)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups almond macaroons (store bought or homemade)
- 1 cup shredded coconut
- 1 cup chopped toasted almonds
- 8 ounces cream cheese, softened
- 3 1/2 cups confectioners' sugar
- 2 tablespoons milk
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Zubereitung von Almond Macaroon Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the almond macaroons.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting or serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
121g
Fat
45g
Carbs
14g
