M Cunningham's Almond Butter Cake
Delight your taste buds with M Cunningham's Almond Butter Cake, a perfectly tender and buttery dessert that combines simplicity with a touch of elegance. This easy-to-make cake features a rich blend of unsalted butter, fragrant almond extract, and a scattering of golden, toasted sliced almonds for a satisfying crunch in every bite. The light yet moist texture is achieved by carefully alternating dry ingredients with milk, ensuring a velvety crumb that pairs beautifully with powdered sugar for a delicate finish. Ready in just an hour and ideal for gatherings or an indulgent tea-time treat, this almond cake recipe is an irresistible choice for anyone craving a homemade dessert with a nutty, aromatic twist. Whether enjoyed warm or at room temperature, this crowd-pleasing cake is sure to become a go-to favorite!
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Ingredients
- 125 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters milk
- 0.5 teaspoon almond extract
- 50 grams sliced almonds
- 2 tablespoons powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease an 8-inch (20 cm) round cake pan. Line the bottom with parchment paper for easy removal.
Step 2
In a medium-sized mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, approximately 3-4 minutes.
Step 3
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Sprinkle the sliced almonds evenly over the top of the batter.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Step 10
Once cooled, dust the top of the cake with powdered sugar, if desired, before serving.
Nutrition Facts
| Serving size | (690.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2669.7 |
| Total Fat 144.2g | 0% |
| Saturated Fat 68.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 654.4mg | 0% |
| Sodium 1815.6mg | 0% |
| Total Carbohydrate 326.9g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 220.9g | |
| Protein 38.4g | 0% |
| Vitamin D 109.2IU | 0% |
| Calcium 327.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 787.7mg | 0% |
Source of Calories