Almond Butter Cake with Crunchy Almond Topping
Rich, moist, and irresistibly nutty, this Almond Butter Cake with Crunchy Almond Topping is the perfect dessert for almond lovers. Featuring a tender, buttery cake infused with a hint of almond extract, it’s crowned with a golden, caramelized almond topping that adds a delightful crunch to every bite. Made with simple pantry ingredients like sliced almonds, brown sugar, and honey, this cake is quick to prep and bakes to perfection in under an hour. Whether you’re serving it as a show-stopping centerpiece for a dinner party or enjoying it as an indulgent afternoon treat, this decadent almond butter cake is sure to impress. Serve it with a dollop of whipped cream or a steaming cup of coffee for the ultimate sweet experience.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 1.5 teaspoons Almond extract
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Milk
- 75 grams Sliced almonds
- 50 grams Brown sugar
- 60 milliliters Heavy cream
- 1 tablespoon Honey
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round springform pan with butter or line the bottom with parchment paper for easy removal.
In a mixing bowl, cream together the butter and granulated sugar until pale and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the crunchy almond topping. In a saucepan, combine the brown sugar, heavy cream, and honey. Heat over medium heat, stirring, until the mixture begins to simmer.
Add the sliced almonds to the caramel mixture and stir to coat them evenly.
After the cake has baked for 30-35 minutes, remove it from the oven and carefully spoon the almond topping over the surface of the cake.
Return the cake to the oven and bake for an additional 10 minutes, or until the topping is golden brown and bubbly.
Allow the cake to cool in the pan for 10-15 minutes before releasing the springform ring and transferring the cake to a wire rack to cool completely.
Serve the almond butter cake at room temperature as a delightful dessert or an indulgent tea-time treat.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 34.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 164 mg | 3% | |
*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.
