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Nut: Almond Cake

Source of Recipe

Susan F.


Recipe Introduction

"Even though this comes off the label of a product, it's mighty fine. Needless to say, I've made a few changes, but IT WORKS. One important point: you MUST use Solo Almond Filling. No almond paste. No marzipan. PRODUCT only! "

List of Ingredients



1 c butter, softened
1 c sugar (I like 1/2 & 1/2 white and brown)
3 eggs
1 pkg (12.5oz can) Solo Almond Filling
2-1/4 c all-purpose (plain) flour
2 tsp baking powder
1/2 tsp salt
1/4 c milk
1/4 tsp almond extract (optional)




Recipe

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.

Beat the butter and sugar(s) with an electric mixer with a paddle (if available) until light and fluffy.

Add the eggs one at a time, beating well after each. The batter may look broken, but it's okay; it will come together later.

Add the almond filling and mix well. At this point you may have to scrape down the sides of the bowl and the paddle.

Sift together the flour, baking powder, and salt.

Add 1/4 of the dry ingredients, mix well, and then add 1/3 of the milk and mix that in. Repeat. Repeat again, adding the almond extract (if used) with last of the milk. Add the last of the dry ingredients and mix well.

Scrape down the sides of the bowl if necessary; mix until the batter is blended. The batter will be fairly thick and gloppy.

Plop the batter into the pan, and gently spread it evenly in the pan.

Bake in the center of the oven for 50 to 55 minutes. The cake is done when a tester inserted into the middle of the cake comes out clean and dry. Don't worry if the top cracks; you'll turn it over anyway.

Cool the cake in the pan on a wire rack for 10 minutes. Then turn the cake out of the pan and let cool completely.


If you like, drizzle a chocolate glaze over the cooled cake. You can also mix about 1/2 cup of finely chopped chocolate or cocoa nibs into the batter for an almond-chocolate chip cake.

Serves 10