ALMOND CRUSTED CAKE ..from 1995
Nancy J. Patrykus @Finnjin
Wouldn't you know..today....I must have done something wrong..
Removing it from the pan..to soon it fell apart..
Now I know it has to sit , cooling in the pan..10-15 minutes..
I lost track of time..
my mistake It still tastes great.
I show you all the photos...so's you don't make the same mistake I did!!!....
It has a crusty exterior with the almonds...and tastes really great.
- butter to grease cake pan
- 1 3/4 c
- sliced natural (unblanched) almonds
- 2 box
- (1 lb. 3oz. each)......yellow cake mix
- 1-1/2 tsp
- almond extract
adding almond flavoring
Coat a 10x4-inch tube pan.
Coat pan generously with butter.
photo: cake slice
Fill pan up to 2 inches from top with batter.
Left over batter can be used for cup cakes,
remove them when done.
Cool for 10 to 15 minutes in the pan.
Remove cake from pan.
This recipe makes a beautiful high cake,
that needs no frosting.
Sliced thin you can serve 20.
Great with ice-cream.
Photo: another view