Toasted Almond Cake

Nancy Johnson

By
@crocbar

I cut each layer in half to make this a four layer cake. The frosting/filling finishes off this cake. I have also substituted 1/4 cup amaretto liquor and 1 tsp. vanilla extract for the almond extract.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

2 1/2 c
cake flour
1 Tbsp
baking powder
1/2 tsp
salt
1/2 c
butter, softened
1 1/2 c
sugar
2 large
eggs
1/4 c
kahula
1 c
half and half
1 1/2 tsp
almond extract

FROSTING AND FILLING

8 oz
marscapone cheese
8 oz
cream cheese
1 1/2 c
confectioners sugar
3/4 tsp
almond extract
1 1/4 c
heavy whipping cream

TOPPING

1/2 c
chopped almonds
1 c
shredded coconut

Step-By-Step

1Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
2Add eggs, kahula, half and half and almond extract. Beat at low speed for one minute, then high speed for about two minutes scraping the bowl.
3Pour into greased and floured 2-9 inch round pans or 1 9x13 pan. Bake 25 minutes at 350 degrees or until toothpick comes out clean.
4Cool completely before frosting.
5Combine ingredients for frosting and mix well. Frosting is used for filling in between layers. I usually cut each layer in half and have frosting in between each layer but you can make it a regular two layer cake. I frost both the top and sides of cake.
6Take the chopped almonds, and shredded coconut and spread across the top of the cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American