Almond Butter Cake with Toasted Sliced Almonds Recipe
This rich Almond Butter Cake features real almond paste for a deeply flavorful, moist, and buttery crumb. Topped with toasted sliced almonds, it offers a simple yet elegant finish perfect for any occasion. Originating from California Sol Food: Casual Cooking from the Junior League of San Diego Cookbook, this delightful cake can be garnished with strawberries and whipped cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 1 cup granulated white sugar
- ½ cup (1 stick) butter, at room temperature
- 1 large egg
- ½ cup almond paste
- 1 cup all purpose flour
Topping
- ½ cup sliced almonds
Optional Garnish
- Strawberries
- Whipped cream
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Butter a 9-inch round baking dish thoroughly to prevent sticking.
- Mix Sugar and Butter: Using an electric mixer, beat the granulated sugar and softened butter in a mixing bowl until creamy and well combined.
- Add Egg and Almond Paste: Beat in the large egg until the mixture is smooth, then incorporate the almond paste, mixing until the batter is evenly blended.
- Incorporate Flour: Stir in the all-purpose flour until just combined, forming a thick batter.
- Assemble and Top: Spread the thick batter evenly into the prepared baking dish. Sprinkle the sliced almonds over the top and lightly press them into the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove it from the pan and cool completely on the rack.
- Serve and Garnish: Slice the cake and garnish with fresh strawberries and whipped cream if desired for an elegant presentation.
Notes
- Dust the top of the cake with powdered sugar for an extra touch of sweetness and presentation.
- Serve each slice with a dollop of whipped cream and fresh sliced strawberries for enhanced flavor and aesthetics.
- Use authentic almond paste instead of marzipan for a less sweet, more intense almond flavor.
- For a more caramelized almond topping, sprinkle a tablespoon of sugar over the almonds before baking.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- To make ahead, bake and cool the cake, then wrap tightly and freeze for up to one month. Thaw and warm slightly before serving.
