ALMOND CRUNCH TOPPING RECIPES
ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING RECIPE ...
Make and share this Almond Butter Cake With Crunchy Almond Topping recipe from Food.com.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees F. Grease a 9-inch cake pan.
- In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well.
- Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds.
- Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake!
- Cut into wedges and serve warm, chilled, or at room temperature.
Nutrition Facts : Calories 327.7, FatContent 14, SaturatedFatContent 6.4, CholesterolContent 67.5, SodiumContent 138.8, CarbohydrateContent 46.7, FiberContent 1.3, SugarContent 31.4, ProteinContent 4.8
ALMOND CRUNCH CAKE RECIPE - FOOD.COM
This is probably my favorite cake, frosted with whipped cream and almond brittle. The recipe is from Flavors, a San Antonio Junior League cookbook, and is served at their Bright Shawl Tearoom. I think Old San Francisco Steak House used to serve a similar crunch cake. Making the cake is not difficult but takes some time. In a pinch, you could use an angel food cake and put together as directed.
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE: Sift together flour and 3/4 c sugar.
- Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
- Beat egg whites, cream of tartar and salt just until soft peaks form.
- Add remaining sugar, 2 T at a time, continuing to beat until stiff.
- Fold flour mixture gently into egg whites.
- Pour batter into an ungreased 10-inch tube pan.
- Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
- Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
- Invert pan 1 hour or until cool.
- Remove cake and split into 4 equal layers.
- ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
- Cook to hard crack stage, 290 degrees, remove from heat and add soda.
- Stir vigorously until mixture blends and pulls away from sides of pan.
- Quickly pour into an ungreased shallow baking pan.
- Let stand until cool.
- Knock out of pan and crush candy with a rolling pin into small chunks.
- Whip cream and fold in sugar and vanilla.
- Spread half of cream between layers and remainder over top and sides.
- Cover top and sides with candy, lightly pressing into cream.
- Decorate with almonds.
- Do not press candy and almonds into cream more than 6 hours before serving.
- Refrigerate.
Nutrition Facts : Calories 468.5, FatContent 18.2, SaturatedFatContent 10.2, CholesterolContent 195.3, SodiumContent 573.8, CarbohydrateContent 71.2, FiberContent 0.4, SugarContent 54.5, ProteinContent 6.6
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Reviews 4
Total Time 1 hours
Cuisine American
Calories 1013 calories per serving
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Reviews 4
Total Time 1 hours
Cuisine American
Calories 1013 calories per serving
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