Almond Butter Cake with Buttercrunch Glaze
Indulge in the rich, nutty decadence of Almond Butter Cake with Buttercrunch Glaze—an irresistible dessert that’s as stunning as it is delicious. This moist, buttery cake is infused with almond extract and finely ground almonds, giving it a delicate yet distinctive flavor. Topped with a luscious caramel-like glaze made from brown sugar and cream, and finished with a sprinkle of toasted almond slices, this cake offers the perfect balance of sweetness and crunch. Ideal for special occasions or an everyday treat, this easy-to-follow recipe takes just over an hour to make and serves eight. Whether you enjoy it with a cup of coffee or as the finale to a dinner party, this almond butter cake is sure to impress. Perfect for fans of almond-flavored desserts and anyone obsessed with buttery glazes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 50 grams Brown sugar, packed
- 3 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Almond extract
- 210 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Whole milk
- 100 grams Almonds, finely ground
- 60 grams Unsalted butter (for glaze)
- 100 grams Brown sugar (for glaze)
- 60 milliliters Heavy cream (for glaze)
- 50 grams Almond slices, toasted (for topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, salt, and finely ground almonds.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, melt the butter in a small saucepan over medium heat. Add the brown sugar and cream, stirring until smooth and combined.
Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring constantly. Remove from heat and let it cool slightly until it thickens to a pourable consistency.
Pour the glaze over the cooled cake, allowing it to drip down the sides.
Sprinkle the toasted almond slices over the top of the glaze while it's still warm.
Let the cake sit for 15-20 minutes to allow the glaze to set. Slice and serve.
Nutrition Facts
Calories |
5156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.4 g | 390% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 555.7 g | 202% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 360.5 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 876 mg | 67% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
