Delicious and delicious carrot cake can be made using this recipe. Attempt it in place of or in addition to pumpkin pie for Thanksgiving.
| Prep Time: | 20 mins |
| Cook Time: | 48 mins |
| Total Time: | 1 hr 8 mins |
| Servings: | 12 |
| Yield: | 1 9-inch springform pan |
Ingredients
- ½ cup slivered almonds
- ⅓ cup white sugar
- ¼ cup unsalted butter
- 1 tablespoon milk
- 1 ½ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ⅓ cup almond paste
- 1 cup white sugar
- 4 eggs, at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
- Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
- Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
- Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 124 mg |
| Sugars | 23 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with maple extract and chopped walnuts. It turned out perfect.
This turned out delicious. I used 1/2 C butter and 1/4 C olive oil in the cake itself to cut down a little on saturated fat. I also made my own almond paste with almond flour. I found the recipe online – there’s one at the King Arthur website. Easy to do and I’ll always make my own from now on.
I left out the lemon and added 1 teaspoon of organic almond extract to the topping! Moist, flavorful just definitely delicious
The almond crunch topping sets this cake apart from other pound cakes. A bit dry and I would bake a few minutes less next time but could be how my oven runs. Make sure you start the testing process a few minutes before the baking time. A good flavorful coffee cake that I would make again.
This cake was so delicious! What could go wrong with butter and almond paste, two of my favorite ingredients! It’s moist, buttery and melts in your mouth. The surgery topping is an added touch. I accidentally forgot to add the slivered almonds to the topping and didn’t notice til the cake had been in the oven for several minutes- was still great! I used a slightly bigger springform and baked for 30 min- perfect! I used the.cake for strawberry shortcake, really takes the dessert up a few notches!
1.9.17 I don’t bake often, but this is something that I definitely will make again. This is elegant and the kind of dessert I’d expect to be served at a very nice restaurant. And the whipped cream and fresh raspberries are the perfect complement. Not only a tasty dessert, but one with very nice presentation as well. Thanks for sharing Valerie!