CARAMELIZED ALMOND CAKE RECIPES

Steps:

• 1. Preheat the oven to 350?F. Grease and flour a 9-inch cake pan. 2. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes. 3. Add the eggs one at a time, scraping the side of the bowl well after each addition. Add the vanilla extract and mix to combine. 4. In a medium bowl, whisk the flour with the almond flour, baking powder and salt to combine. Add the dry ingredients to the mixer and mix just until incorporated. Add the milk and mix until a smooth batter forms. 5. Pour the batter into the prepared cake pan and transfer to the oven. Bake until the cake is set but not yet golden brown, 25 to 35 minutes. 6. Make the Almond Topping: After the cake has been baking for 15 minutes, melt the butter in a medium pot over medium heat. Add the sugar, cream, vanilla, salt and sliced almonds, and bring to a simmer. Simmer until the mixture thickens slightly, 4 to 5 minutes. 7. When the cake is set but not yet golden, remove the cake from the oven and pour the almond mixture on top. Use a spatula to gently spread it evenly across the surface of the cake. 8. Return the cake to the oven and bake until the topping is bubbly and the almonds are golden brown and toasted, 10 to 15 minutes more. 9. Remove the cake from the oven. Let the cake cool for 10 minutes (any longer and the caramel layer may start to set, making the cake harder to remove from the pan), then run a knife around the edge of the pan. Turn the cake out onto a large plate, then invert it onto a serving plate or cake stand. Let the cake cool completely or serve warm.

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening. Make cake mix as directed on box, using water, 1/2 cup butter and the eggs. Spread batter evenly in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
• In 2-quart saucepan, heat whipping cream, brown sugar and 1/4 cup butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened. Remove from heat; stir in vanilla. Cool slightly.
• Poke warm cake every inch with handle of wooden spoon. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes. Sprinkle with almonds. Drizzle with remaining caramel sauce. Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds. Drizzle over cake. Cut into 6 rows by 3 rows.