Marcella's Butter Almond Cake
Summary
| Yield | |
|---|---|
| Source | http://www.101recipes.com/recipe.html?cookbook=desert&category=cakes&nam... |
| Prep Time | 15 minutes |
| Cuisine | American |
| Dish Type | Cakes and Muffins |
| Meal (Course) | Dessert |
| Preparation Method | Bake |
Description
This cake has become a fast favorite at our house, and an easy desert to take along when visiting friends. Quoting the original author from 101 Recipes, “When we lived in St. Louis, Missouri, all of the local bakeries carried a cake that they called ‘gooey butter cake.’ This recipe duplicates the taste and texture of that cake. All the ingredients are pantry staples and the preparation could not be simpler. It is a great desert to throw together when unexpected guests drop in.” The only thing I do differently is to substitute natural cane Turbinado sugar for the garnish, which I sprinkle on after the toasted almonds.
Ingredients
- 1 1⁄2 c Granulated Sugar
- 3⁄4 c Butter (Melted)
- 2 Eggs
- 1 t Almond Extract
- 1 1⁄2 t Vanilla Extract
- 1⁄4 t Salt
- 1 1⁄2 c All-Purpose Flour
- 3 T Sliced Almonds (Lightly Toasted)
- 1 t Granulated Sugar (for Garnish)
Instructions
Preheat over to 350°F (177°C). Grease and flour 9-inch round baking pan.
Blend sugar and melted butter. Beat in eggs. Stir in almond and vanilla extracts. Add salt and flour and mix well.
Spread batter into prepared pan. Sprinkle with sliced almonds and top with sugar garnish.
Bake for 30 - 35 minutes until cake pick comes out clean.
Notes
(Instructions are very slightly modified to suit my own preparation methods)
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