Easy Brown Butter Almond Cake Recipes

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

ALMOND BROWN BUTTER

Steps:

• In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids. In a small skillet heat brown butter, almonds, and lemon juice until heated through.
• Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans.

BUTTER ALMOND CAKE

Steps:

• Blend 1 1/2 cups sugar and melted butter.
• Beat in eggs.
• Stir in almond and vanilla extracts.
• Add salt and flour and mix well.
• Spread batter evenly in a greased-and-floured, 9-inch round pan.
• Sprinkle with toasted almonds and sugar for garnish.
• Bake at 350 degrees for 30 to 35 minutes.
• (Toast almonds ahead or in oven while it is preheating.).

M. CUNNINGHAM'S ALMOND BUTTER CAKE

Steps:

• Preheat oven to 350-degrees.
• Melt the butter in a small saucepan over medium-low heat, stirring regularly.
• Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
• Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
• Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
• Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
• Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
• Spread it evenly in the pan.
• Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
• Put the pan on the middle rack of the oven and set the timer for 35 minutes.
• When it rings, check to see if the cake is done.
• It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
• If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
• When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
• Cut the cake into small wedges and serve with fresh fruit.
• This cake will stay fresh for about a week and will freeze indefinitely.
• Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
• Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
• They will keep indefinitely in the freezer.