Gooey Almond Butter Cake
Indulge in the rich, nutty decadence of Gooey Almond Butter Cake—a dessert masterpiece that combines irresistible softness with a luscious, gooey center. Made with creamy almond butter, melted unsalted butter, and a perfect blend of granulated and light brown sugars, this cake boasts a deep caramelized sweetness with a nutty undertone. Its slightly crisp edges give way to a tender and moist interior, with just the right balance of chewiness. The batter comes together effortlessly with pantry staples like all-purpose flour and baking powder, while the finishing touches of powdered sugar and toasted sliced almonds provide a delicate crunch and elegant presentation. Ready in just 45 minutes, this gooey almond butter dessert is perfect for any occasion, especially when served warm with whipped cream or vanilla ice cream. A must-try for almond lovers and anyone seeking a quick yet showstopping treat!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 75 grams light brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 180 grams almond butter
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar
- 30 grams sliced almonds
Instructions
Preheat your oven to 175°C (350°F) and grease a 20 cm (8-inch) round cake pan. Line the bottom with parchment paper for easy release.
In a medium saucepan over low heat, melt the unsalted butter. Remove from the heat and stir in the granulated sugar and light brown sugar until the mixture is smooth and slightly cooled.
Whisk in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and almond butter, stirring until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, combining until there are no streaks of flour, but ensure not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center remains slightly jiggly for that desired gooey texture.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a serving plate to cool slightly.
Dust the top with powdered sugar and garnish with sliced almonds.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 31.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 237 mg | 5% | |
*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.
