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Almond Cake Recipes

Category Cakes
cutting a slice of almond cake
Almonds are a wonderful nut for flavor and crunch on a delicious cake. This page contains almond cake recipes.

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December 18, 20160 found this helpful

This page contains an almond joy cake recipe. An easy dessert you can make that tastes very much like an Almond Joy candy bar.

square piece of cake on plate

Read More... Was this helpful? Yes

January 14, 2009

Ingredients

  • 1 1/4 cups blanched almonds
  • 1/2 cup plus 4 1/2 tsp. sugar divided
  • 1/3 cup all-purpose flour
  • 1/4 tsp. salt
  • 5 Tbsp. cold butter; divided
  • 2 eggs
  • 1/4 cup milk
  • 1 can (15 1/4 oz.) pear halves, drained and thinly sliced

Directions

In a food processor, combine almonds and 1/2 cup sugar. Cover and process until blended; transfer to a bowl. Stir in flour and salt. Melt 4 Tbsp. butter; whisk in eggs and milk; stir into almond mixture.

Pour into a greased 9-in fluted tart pan with a removable bottom. Arrange pear slices over batter. Sprinkle with remaining sugar, dot with remaining butter.

Place on a baking sheet. Bake at 350 degrees F for 40-45 minutes or until crust is golden brown. Refrigerate leftovers.

By Raymonde from North Bay, Ontario

Comment Was this helpful? Yes

By 0 found this helpful
January 22, 2008

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1 cup oil
  • 2 eggs
  • 1 cup finely grated carrots
  • 1/2 cup chopped almonds
  • 1/2 cup raisins
  • 2 2/3 cups coconut
  • 1 can cream cheese frosting

Directions

Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. Stir in flour mixture. Add eggs, one at a time, beating well after each. Stir in carrots, nuts, raisins and 2/3 cup of the coconut. Pour into greased and floured 9 inch bundt pan or 6 cup ring mold. Bake at 350 degrees F for 35 minutes or until cake tester comes out clean. Cool 15 minutes. Remove from pan. Cool on rack. Frost. Cover with remaining coconut.

By Robin from Washington, IA

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By 0 found this helpful
August 10, 2006

Ingredients

Streusel

  • 1 cup firmly packed light brown sugar
  • 1 cup sliced almonds
  • 1/4 cup flour
  • 3 Tbsp. butter or margarine, melted
  • 1 tsp. grated orange zest

Cake

  • 1/2 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tsp. grated orange zest
  • 1/2 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2/3 cup orange juice

Glaze

  • 1/2 cup confectioners' sugar
  • 2 1/2 tsp. orange juice

Directions

Preheat the oven to 350 degrees F. Grease a 9 or 10 inch tube pan. To prepare the streusel, in a medium bowl, mix together brown sugar, nuts, and flour. Stir in the butter and zest. To prepare cake, in a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder, and baking soda. Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Spoon half of the batter into prepared pan. Sprinkle with half of the streusel. Top with remaining batter and streusel. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer pan to a wire rack to cool completely. To prepare the glaze, in a cup, stir together confectioners' sugar and orange juice till smooth. Turn the cake out onto a serving plate, placing it right side up. Drizzle with the glaze.

By Robin from Washington, IA

Comment Was this helpful? Yes

June 8, 20050 found this helpful

Ingredients:

  • 2 layers basic light cake
  • 1 can sliced peaches, drained
  • 1/4 cup amaretto
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 pkgs. powdered sugar, sifted and divided
  • 1 egg white
  • 1/4 tsp. salt
  • 1/2 tsp. almond extract
  • 1/3 to 1/2 cup whipping cream

Directions:

Combine peach slices and amaretto in container of electric blender. Process until blended and smooth.

Carefully split each cake layer in half horizontally to make 4 layers. Stack layers, spreading Peach filling between layers.

Cream butter and shortening in a large mixing bowl at medium speed of mixer. Gradually add about 1/3 of sugar, beating until light and fluffy. Add egg white, salt, and almond extract; mix well.

Gradually add remaining sugar and 1/3 cup whipping cream alternately, beginning and ending with sugar; add more whipping cream, if necessary, to make frosting a good piping consistency. Mix well after each addition. Continue beating until mixture is fluffy and creamy.

Spread frosting on sides and top of cake, spreading it smoothly with the back of a long metal spatula. Spoon remaining frosting into a decorating bag fitted with large tip No. 2110. Pipe a shell border around top and bottom edges of cake.

By Robin

Comment Was this helpful? Yes
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