Almond Cake
Do you need cake RIGHT NOW?
Well, it's not as fast as Cake In a Cup, I will confess.
This is a 1/2 recipe (easily doubled) from Sunset magazine, more or less.
1/2 c + 1/3 c flour
3/4 c sugar
1/2 c butter, melted
1 egg
1 T almond extract
1/8 t salt
sliced almonds
The easy-easy directions.
Melt butter in a bowl in microwave.
Into same bowl, stir sugar.
Beat in egg, extract, and salt.
Stir in flour.
Spoon thick batter into a buttered 9" piepan. Toss some almonds on top.
Bake at 350 for 30 minutes or until light brown on edges.
This cake is dense, and if you really want a layer cake NOW can easily be made doubled, in 2 piepans and voila, 2 cakes ready for frosting.
I've also suspected one could play w/the extract used. I've cut the almond w/vanilla, for example, to good effect, but I suspect hazelnut or coconut extract could be fun as well, or one could play w/using espresso or liqueurs.
Well, it's not as fast as Cake In a Cup, I will confess.
This is a 1/2 recipe (easily doubled) from Sunset magazine, more or less.
1/2 c + 1/3 c flour
3/4 c sugar
1/2 c butter, melted
1 egg
1 T almond extract
1/8 t salt
sliced almonds
The easy-easy directions.
Melt butter in a bowl in microwave.
Into same bowl, stir sugar.
Beat in egg, extract, and salt.
Stir in flour.
Spoon thick batter into a buttered 9" piepan. Toss some almonds on top.
Bake at 350 for 30 minutes or until light brown on edges.
This cake is dense, and if you really want a layer cake NOW can easily be made doubled, in 2 piepans and voila, 2 cakes ready for frosting.
I've also suspected one could play w/the extract used. I've cut the almond w/vanilla, for example, to good effect, but I suspect hazelnut or coconut extract could be fun as well, or one could play w/using espresso or liqueurs.