Almond Butter Cake With Buttercrunch Glaze Recipe

Ingredients for Almond Butter Cake With Buttercrunch Glaze

• 1 1/3 cups (26 tablespoons) unsalted butter
• Unsalted Butter
• Sliced Almonds
• 1 3/4 cups granulated sugar
• Light Brown Sugar
• Light Corn Syrup
• 1 teaspoon almond extract
• Fine Dry Breadcrumbs
• Cake Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

How to Make Almond Butter Cake With Buttercrunch Glaze

1. **Prepare the Almond Crunch Glaze:**
2. Generously butter a 12-cup bundt or tube pan.
3. In a heavy small saucepan over medium heat, melt 1/3 cup (8 tablespoons) unsalted butter.
4. Add 1/2 cup slivered almonds and stir for 1 minute.
5. 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.
6. Pour the glaze into the prepared pan, distributing evenly.
7. Lightly dust the pan with breadcrumbs (about 1 tablespoon) to prevent sticking.
8. **Bake the Almond Butter Cake:**
9. Preheat oven to 350°F (175°C). Position a rack in the center of the oven.
10. In a medium bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
11. In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
12. Gradually add 1 3/4 cups granulated sugar and beat until light and fluffy.
13. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
14. In a separate bowl, whisk together 1 cup whole milk.
15. 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.
16. Pour the batter into the prepared pan over the almond crunch glaze.
17. 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.
18. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.