Almond Butter Cake With Buttercrunch Glaze Recipe

Name: Almond Butter Cake With Buttercrunch Glaze
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this irresistible Almond Butter Cake, a moist and tender pound cake-like delight topped with a sensational buttery almond crunch glaze. Perfect for brunch, afternoon tea, or any special occasion, this show-stopping dessert is sure to impress. Its rich almond flavor and satisfying texture will leave you craving more!

Prep Time 20 mins

Cook Time 90 mins

Calories 581.9 kcal

Protein 14g

Rating 4.0 (1 Reviews)

Almond Butter Cake With Buttercrunch Glaze

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.