Almond-Crusted Butter Cake

By Gerry

Ingredients

• 1/2 c. slivered almonds
• 3 sticks unsalted butter, room temp. (plus more for pan)
• 1 lb. powdered sugar
• 6 eggs, room temp.
• 2 tsp. vanilla bean paste (or extract)
• 1/2 tsp. almond extract
• 1/2 tsp. coarse salt
• 2 and 3/4 c. cake flour

Details

Servings 1

Preparation

Step 1

Preheat oven to 300.  Butter a Bundt pan and then evenly coat the sides with the almonds. 

In a large bowl, cream the butter until fluffy and light.  Gradually add the sugar, scraping the sides of the bowl as needed.  Beat until fluffy.

Add the eggs, one at a time, until incorporated. Scrape down the sides and bottom of bowl as needed.  Beat in the extracts and salt.

Add in the flour in 3 additions, beating until smooth. Spread evenly into prepared pan.


Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.  Let the cake cool in the pan on a cooling rack for 15 minutes.  Invert the pan and remove the cake, right side up, and continue to cool completely on the cooling rack.


Serving suggestions:
with a scoop of chocolate ice cream
with fresh strawberries
alongside a cappuccino for breakfast! (my favorite)