Gooey Almond Cake Recipes

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ALMOND SKILLET CAKE



Almond Skillet Cake image

This quick, one-mixing-bowl cake is baked in a black cast iron skillet. I am asked for the recipe every time I serve it.

Provided by dixiebelle106

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h35m

Yield 9

Number Of Ingredients 9

cooking spray
1 ½ cups all-purpose flour
1 ½ cups white sugar
1 ½ sticks unsalted butter, melted
1 large egg
1 teaspoon almond flavoring
1 pinch sea salt
¼ cup sliced almonds
2 tablespoons white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch cast iron skillet with aluminum foil with the ends hanging over. Spray lightly with cooking spray.
  • Combine flour, sugar, butter, egg, almond flavoring, and salt in a bowl. Mix well. Pour batter into the prepared cast iron pan and smooth it level. Sprinkle top with almonds and sugar.
  • Bake in the preheated oven until lightly browned, about 40 minutes.
  • Cool cake in the pan for 20 minutes. Carefully lift the cake out of the pan and cool completely on a rack, about 30 minutes more. Top cooled cake with a second rack and flip over. Carefully remove foil and flip onto a serving plate. Cut and serve.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 52.5 g, Cholesterol 61.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 45.8 mg, Sugar 36.2 g

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE



Caramel, Chocolate & Almond Gooey Butter Cake image

Winner of a 2011 flour contest. Found on Just a Pinch website. Haven't tried it yet, but it does look like a little bit of heaven served on a plate (from the photo posted). Thanks Melissa Sperka for allowing this to be in our recipe collection.

Provided by Southern Lady

Categories     Dessert

Time 1h

Yield 1 13 x 9 baking dish, 12 serving(s)

Number Of Ingredients 13

1/3 cup toasted almond
1 (18 ounce) box Duncan Hines caramel cake mix
1 cup butter, melted, divided
4 eggs, divided (1 and 3)
1/3 cup toffee pieces
1/3 cup mini chocolate chip
8 ounces cream cheese, softened
1 (13 1/2 ounce) can dulce de leche (Recommend Nestles)
1 teaspoon vanilla
2 cups powdered sugar
1 -2 tablespoon heavy cream
1/2 cup mini chocolate chip
2 tablespoons toffee pieces

Steps:

  • Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
  • Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
  • In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
  • Press the mixture evenly into the bottom of the prepared baking dish.
  • On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
  • In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
  • Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
  • Whip on medium high speed so that all of the ingredients are well blended.
  • Pour the filling over the crust and place into the oven.
  • Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
  • Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
  • Serve with a dollop of whipped cream.
  • Glaze:.
  • Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.

Nutrition Facts : Calories 387.8, Fat 29.5, SaturatedFat 16.5, Cholesterol 125.2, Sodium 221.8, Carbohydrate 29.4, Fiber 1.1, Sugar 27, Protein 4.7

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