Almond Crumb Cakes Recipes

ALMOND, PINE NUT, APRICOT CRUMB CAKE

Almond, Pine Nut, Apricot Crumb Cake image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon almond extract
1/2 cup chopped dried apricots

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

ALMOND CRUMB CAKES

Almond Crumb Cakes image

Bake this almond crumb cake easily using Original Bisquick® mix for a delicious dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 2

Number Of Ingredients 10

Ingredients

1/3 cup Original Bisquick™ mix
2 tablespoons sugar
1 tablespoon butter or margarine, softened
1/4 cup sliced almonds
2/3 cup Original Bisquick™ mix
1/4 cup sugar
1/3 cup milk
2 tablespoons fat-free egg product
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract

Steps:

Heat oven to 350°F. Spray two 10-ounce custard cups with cooking spray. In small bowl, mix topping ingredients until large crumbs form; set aside.
In medium bowl, beat all cake ingredients with wire whisk or fork until well blended (batter will be slightly thin). Divide batter evenly among custard cups. Top each with topping mixture.
Bake 28 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from custard cups. Serve warm or cool.

Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 35 mg, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Cake, Sodium 870 mg, Sugar 42 g, TransFat 3 g

CINNAMON ALMOND CRUMB CAKE

Cinnamon Almond Crumb Cake image

Make and share this Cinnamon Almond Crumb Cake recipe from Food.com.

Provided by Pinay0618

Categories Breads

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1/4 cup dark brown sugar
1/4 granulated sugar
1 1/2 tablespoons ground cinnamon
1/2 cup unsalted butter, softened
1/2 teaspoon salt
1 (10 ounce) can almond paste
1 cup granulated sugar
3/4 cup butter, softened
4 eggs
1/3 cup whole milk or 1/3 cup sour cream
2 teaspoons baking powder
1 1/4 cups all-purpose flour
1 tablespoon vanilla
powdered sugar (to garnish)

Steps:

Preheat the oven to 350°F Grease a 10-inch tube pan. Line the bottom with a disk of parchment paper.
For the topping, combine the flour, sugars, cinnamon, butter and salt in the bowl of a food processor fitted with the metal blade. Processes until all the ingredients are well combined. The mixture will resemble fine moist crumbs.
For the cake batter, beat the Almond Paste with the sugar in the bowl of an electric mixer until well combined, approximately 2 minutes. Add the butter and beat until fluffy. Beat in the eggs. Scrape the bowl then stir in the milk. Fold in the baking powder, flour and vanilla.
Spread the batter into the pan. Bake until a toothpick inserted in the center of the cake comes out dry, approximately 50 to 60 minute. Cool on a rack then unmold.
Dust with powdered sugar before serving.

Nutrition Facts : Calories 364.2, Fat 21.1, SaturatedFat 10.1, Cholesterol 85.1, Sodium 218, Carbohydrate 39.5, Fiber 1.8, Sugar 23.1, Protein 5.4

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