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:

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

Directions Step-By-Step

1
Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
2
Add 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.
3
Pour 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.
4
Cool completely before frosting.
5
Combine 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.
6
Take 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