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Almond Butter Cake
Total 1 hour and 30 minutes includes cooling time
Active 20 mins
Makes 8 servings
Ingredients
Butter Cake
Honey Butter Glaze
Directions
- For the cake: Preheat the oven to 350°F. Spray a 9-inch round baking pan with the nonstick baking spray.
- In a stand mixer fitted with the paddle attachment, whip the butter and sugar on medium speed until well incorporated. Add in the eggs one at a time, allowing each to incorporate before adding the next. Add in the extracts until light and fluffy, about 1 minute. Turn off the mixer and scrape down the sides and bottom of the bowl with a spatula.
- In a medium bowl, stir together the flour, baking soda and salt.
- With the mixer on low, add half of the flour mixture to the butter mixture and mix for 1 minute. Slowly pour in the buttermilk until combined, scrape down the bowl. Add the other half and mix until well combined, about 1 minute.
- Pour the batter in the prepared baking dish.
- Bake until a toothpick inserted in the center comes out with a crumb coating, 40 minutes. Let cool on a wire rack for 30 minutes.
- For the glaze: In a small bowl, whisk in the melted butter and honey. Add the powdered sugar, and stir until combined. Add in the milk and kosher salt and whisk until fully incorporated (if too thick, add in a teaspoon of milk until it gets a ribbon consistency).
- Dump the cake upside down onto a wire rack, pour the honey butter glaze on top of the cake and let it run off of the sides, press toasted almonds to the sides of the cake, and sprinkle toasted almonds evenly on top of the cake. Cut into 8 even slices and serve.
- Store the cake in an airtight container at room temperature for 3 days. Store the honey butter glaze in a separate airtight container at room temperature for 3 to 5 days.
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