Ingredients
- ⅓ cup unsalted butter, melted and cooled to room temperature, plus some for greasing the pan
- 1 cup sifted all-purpose flour
- 1 ½ cups plus 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg, cold
- ½ cup cold buttermilk
- ½ teaspoon vanilla extract
- ⅔ cup sliced almonds
- ½ teaspoon almond extract
- Nutritional Information
Nutritional analysis per serving (8 servings)
343 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 41 grams sugars; 4 grams protein; 44 milligrams cholesterol; 213 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight to 10 servings
Preparation
- Preheat the oven to 350 degrees. Grease a 9-inch round springform cake pan.
- Sift together the flour, 3/4 cup plus 2 tablespoons sugar, baking powder, baking soda and salt. Beat together the egg, buttermilk and vanilla until smooth. Stir in the butter. Pour into the flour mixture and beat with a spoon until nearly smooth. Pour into the pan.
- Bake until the center of the cake springs back when lightly touched, 25 to 35 minutes. Immediately sprinkle the top evenly with almonds. Turn on the broiler.
- Meanwhile, combine the remaining 3/4 cup sugar with 6 tablespoons water in a pot and boil until the mixture reaches 220 degrees on a candy thermometer. Remove from the heat and stir in the almond extract.
- Slowly pour the hot almond syrup evenly over the cake, letting it soak in. Broil about 6 inches from the heat until the almonds are lightly toasted, about 1 1/2 minutes. Unmold and cool.
50 minutes
Dining and Cooking