This Almond Butter Cake is the most delicious almond flavored butter cake. It’s the perfect cake for a dinner party or having as a snack with coffee.
This cake is more like a cookie-cake- dense, but soft and very flavorful. If you like almond-flavor, this is for you.
This is the perfect elegant dessert for a special occasion. It’s a little bit fancy, and it’s so beautiful to serve to guests.
The cake is heavy on the almond flavor, so if you’re a lover of almonds then you’re really going to love this cake! Contrary to the title, there is no actual “almond butter” in the recipe. It’s an almond- flavored butter cake. Almond paste gives it such great flavor, and then there is a nice layer of sliced almonds baked on top.
I once served this cake at one of my neighborhood gourmet dinner parties, and everyone loved it. You can take a peek at that dinner party menu here: Sicilian Dinner Party.
If you’re looking for more delicious cake recipes, you might also like to try my Chocolate Cheesecake Cake or this German Apple Cake. Lemon Truffle Cake and Flourless Chocolate Cake are good cake choices too!
Almond Butter Cake
Ingredients
- 1 cup granulated white sugar
- 1/2 cup (1 stick) butter, at room temperature
- 1 large egg
- 1/2 cup almond paste
- 1 cup all purpose flour
- 1/2 cup sliced almonds
- garnish with strawberries and whipped cream, optional
Instructions
- Preheat the oven to 325°F. Butter a 9-inch round baking dish.
- Use an electric mixer to combine the sugar and butter in a mixing bowl until creamy. Add the egg and beat until smooth. Mix in the almond paste until blended, and stir in the flour.
- Spread the batter (it will be thick) in the prepared baking dish. Sprinkle with almonds and lightly press them in. Bake for 30 to 35 minutes or until the cake tests done in the middle.
- Cool in pan for 10 minutes; remove to a wire rack to cool completely. Slice and garnish, if desired.
Notes
- Top each slice with a dollop of whipped cream and sliced strawberries, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious but, it was gooey inside. I baked it at 325 for 35 minutes and then continued to put it back in the oven for 10 minutes, then another 7 and another 5 but it still seemed under cooked. If anyone had any suggestions please let me know. It tasted amazing and people loved it but, I really think it should have been cooked a bit more…… Please let me know what the actual texture should be. And I’m confused bc how are you supposed to take it out of the pan bc the almonds that I applied at the end will end up on the bottom if I flip it out of the pan. Could you please clarify this .
You do not need to take it out of the pan (see pics).
Made this for friends & family. All raved. Me, too. Easy to make . Addictive . Just put my second one in oven. This is a go to recipe
Hi
Can almond flour be substituted to make it gluten free?
I have not tried that…
I’ve made this several times and everyone always loves it, it’s delicious! Thank you so much for sharing this recipe!!!
OK, not sure where i went wrong, but this, for me, came out like a cookie, really no height and more like a cookie. I think that maybe it was trying to incorporate the almond paste into the mixture, the paste was thick and did not blend in smoothly. My husband, said he’d eat it with his coffee in the morning. Now, the way that mine came out, I will use it for a crust for my next fruit tart.
It’s definitely more of a dense cake that is cookie-like.
Just curious if it matters if the butter is salted or unsalted? Thanks!
I like to use salted, but your preference!
A++ These were excellent, Thank you for a wonderful dessert recipe.
This is fabulous! I did add 1/2 t. of almond extract.
I love anything almond but have never baked with almond paste. Stupid question but do I have to make the almond paste or is it readily available to purchase and if so, whereabouts? Thank you
Almond paste is available in a tube. If you cannot locate it at your market- ask the manager. Try the baking aisle.