Monday, June 22, 2015

Almond Cake


 A moist piece of cake is one of my favorite things in the whole world. Tender, buttery cake with a hint of almond flavor just makes a gal's day. Not to mention the icing that goes on top just makes it even better. I got this recipe from a Better Homes and Gardens cookbook I received for my wedding. This butter cake recipe is so yummy already, but the almond flavoring just sends it over the top.

This easy recipe is perfect to bring to any potluck or would be a really good birthday cake. No matter when or where you serve this, people will love it!


3/4 cup butter, softened
3 eggs
1 3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
 1 1/4 cup milk

2 sticks of butter, softened
1 teaspoon almond extract
1/4 teaspoon salt
2 + cups of powdered sugar

First, the most important thing is to make sure all your ingredients are at room temperature.  Some would do this by planning ahead and leave everything out for an hour or so, but I typically use a much speedier method. For the eggs, place them in a bowl of hot, but not boiling water for about 5 minutes, this helps make the batter much fluffier.

Beat the butter with an electric mixer until it is light and fluffy. Add in the room temperature eggs, and sugar slowly. Beat this for about 2 minutes. Continue mixing and add in the vanilla and almond extracts.

In a small bowl (or large measuring cup) combine the flour, salt and baking powder.

Add about 1/3 of the dry mixture to the bowl of buttery fluffiness. Mix just until this is combined. Add in about 1/3 of the milk ( I warm the milk in the microwave for about 30 seconds until it is no longer cold) and mix well. Keep alternating these two mixtures, mixing well until you are out of both the dry ingredients and the milk. Make sure to scrape the sides and mix the whole thing for another minute. 

 Grease a 9X13 pan well and pour the batter in. Tap the cake pan on the counter a few times to release any bubbles that could cause holes in the cake. 

 Bake the cake at 350 degrees for about 25 minutes or until a toothpick comes out mostly clean. Let the cake cool completely before frosting. For the frosting recipe, combine all the ingredients with an electric mixture until the mixture is light and fluffy. If the frosting is not stiff enough, add 1/2 cup powdered sugar at a time until you reach the desired consistency. 


Frost the cake using the back of a spoon, cut and serve.

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