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Almond Cake
Good for brunch, this cake is not too sweet.

OVEN
Preheat oven to 350°

COOK TIME
30 minutes

PAN
9 inch round cake pan coated with cooking spray

Ingredients:

1 1/2 Cups all-purpose flour
3/4 Cup sugar
1/2 Cup chopped sliced almonds, toasted and divided (about 2 ounces)
2 Tsp. baking powder
1/2 tsp. salt
1/4 Cup fat-free milk
1/4 Cup butter or one stick margarine, melted
1/4 Cup amaretto or apple juice
OR 1/4 Cup water plus 1/2 Tsp. almond extract
2 large eggs, lightly beaten
Cooking spray

Recipe:

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, sugar, 1/4 cup almonds, baking powder, and salt in a large bowl. Stir well with a wisk. Combine milk, butter, amaretto, and eggs; add to flour mixture, stirring just until moist.

Spoon the batter into a 9-inch round cake pan coated with cooking spray. Sprinkle batter with remaining almonds. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool cake 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.

Yield: 8 servings. Calories: 286, 35% from fat. 11.1g fat.