Almond Cake


School is back in and we are almost back on a schedule.
There’s a chill in the air, and I am excited to turn the oven on and start baking again.

Here is another delicious recipe from the cyclist’s mother. She made this often while the cyclist was courting me. Ha, ha. That makes him sound so smooth.

I love to make it because it is a snap to whip up. I have all of the ingredients on hand. And–most importantly–it tastes great. It has a dense, moist crumb, and a rich almond flavor. You’d think it was made of marzipan.

Give this one a try. You’ll be impressed.

Almond Cake

3/4 cup sugar
3/4 cup flour
1/2 cup butter, melted
1 tsp. almond extract
2 eggs
slivered almonds

Mix sugar, flour, butter, almond extract, and eggs on high for 3 minutes. Pour into greased pie pan. Sprinkle with slivered almonds. Bake at 350 for 25 minutes.

See. Isn’t that simple!

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