This is hand’s down one of my mom’s best recipes. It’s stood the test of time – mom got the recipe out of the Columbus Dispatch’s Wednesday cooking section years ago and with a few tweaks it has remained a favorite.
It’s so simple, but that’s the beauty of the cake. In fact calling it a cake is a bit of a stretch. Is it a cake? Yes. But not in the traditional cake covered in buttercream and sprinkles that were used to. Instead it’s a sophisticated cake that’s just as perfect with coffee for breakfast as it is with ice cream for dessert. I made it for Rich’s birthday this year and we enjoyed it both ways.
What makes this cake even more appealing? It’s quick, takes minimal ingredients most of which you likely have on hand, and is just as good the next day as it is straight out of the oven. If that doesn’t convince you to make it, I’m not sure what will. Enjoy!
Mom’s Almond Cake:
- 3/4 cup butter, melted
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 cup sliced almonds, lightly toasted
- 1 tablespoon sugar
Method:
Preheat oven to 350 degrees.
Cut a piece of parchment paper to fit the bottom of a 9 inch cake pan. Butter the pan and line with the parchment. Set aside.
In a medium sauce pan, melt the butter over medium heat. Remove from heat and stir in sugar. Stir in the eggs and the extracts. Stir in flour and salt until combined. Scrap batter into prepared pan and smooth evenly. Top with sliced almonds and 1 tablespoon sugar. Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Let the cake cool. Use a sharp knife to loosen the cake from the sides of the pan. Remove the cake from the pan and remove the parchment paper from the bottom of the cake. Put on a plate/plater/dish and serve. Enjoy!
