Almond Cake

By courtneyepowell

Since this cake is not too sweet or gooey, it's perfect for brunch! For a nonalcoholic version omit the amaretto and substitute an equal amount of apple juice.

Ingredients

• 1 1/2 c flour
• 3/4 c sugar
• 1/2 c chopped sliced almonds, toasted and divided (about 2 oz)
• 2 t baking powder
• 1/2 t salt
• 1/4 c skim milk
• 1/4 c butter, melted
• 1/4 c amaretto
• 2 large eggs, lightly beaten
• Cooking spray

Details

Servings 8

Preparation

Step 1

Preheat oven to 350.

Lightly spoon the flour into dry measuring cups and level with a knife. Combine flour, sugar, 1/4 c almonds, baking powder and salt in a large bowl; stir well with a whisk. Combine milk, butter, amaretto and eggs, add to flour mixture, stirring just until moist.

Spoon the batter into a 9-in round cake pan coated with cooking spray. Sprinkle batter with remaining almonds. Bake at 350 for 30 mins or until a toothpick inserted in center comes out clean. Cook cake 10 mins in pan on a wire rack. Remove from pan. Cool completely on wire rack.