I went to a friend’s house a few days ago to bring something for her. She’s one of my workaholic friends who finally collapsed because of tiredness. We, her friends, wanted to put sugar into her so she can replenish all the energy she used. It was my turn to visit and this brown butter almond cake was my gift to her. I received a call a couple of days ago from her. She told me she was able to finish the cake in two days. That’s how yummy it was!
See what our friends from Bake Or Break have to say about this recipe:
“While you’ll need a little extra time to brown the butter for this cake, you’ll still find that this is quite a simple cake to make. It mixes quickly, and that topping takes only a few minutes. Yet the end result is pretty and delicious enough to impress!”
That’s true! This cake has become one of my favorites because of this reason. It’s perfect for anything because it’s easy to make and to bring everywhere.
Ingredients
FOR THE CAKE:
- 10 tablespoons Land O Lakes unsalted butter
- 2 cups Gold Medal all-purpose flour
- 3/4 cup Bob’s Red Mill almond meal or finely ground almonds
- 1 teaspoon Clabber Girl baking powder
- 1/2 teaspoon Clabber Girl baking soda
- 1/2 teaspoon Morton salt
- 1 cup Domino granulated sugar
- 1/2 cup Domino firmly packed light brown sugar
- 3 large Eggland’s eggs
- 1 tablespoon almond liqueur, such as Amaretto
- 1 teaspoon McCormick almond extract
- 1 cup Borden milk
FOR THE WHIPPED CREAM:
- 2 cups Borden heavy cream
- 3 to 4 tablespoons Domino granulated sugar, to taste
- 3/4 cup Smuckers apricot preserves
- 1/2 cup sliced Fisher almonds, toasted
Instructions
TO MAKE THE CAKE:
- Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
- Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
- Transfer the butter (including the browned bits) to a large mixing bowl to allow it to cool for about 10 minutes.
- Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
- Whisk together the flour, almond meal, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the brown butter, sugar, and brown sugar until thoroughly combined.
- Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur and extract.
- Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Spread the cake batter evenly in the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean.
- Cool completely in the pan.
TO MAKE THE WHIPPED CREAM:
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Sprinkle the desired amount of sugar over the cream. Whisk until combined.
- Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
- Stir the preserves to break up any large lumps. Gently fold the preserves into the whipped cream. Be sure not to stir too much and deflate your whipped cream. Don’t try to get a uniform distribution of preserves. You should see streaks of preserves in the whipped cream.
- Spread the whipped cream evenly over the cooled cake. Top with toasted almonds before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can also make your own almond meal by grinding blanched almonds in a food processor.
Thanks again to Bake Or Break for this amazing recipe.
