Butter-Almond Cake
Source: adapted from Cooking.com
Cake:
10 T butter
2 eggs
1/2 cup sugar
1 tsp vanilla
pinch salt
3/4 cup flour
Glaze:
2 T milk
1 T flour
1/4 cup butter
4 T sugar
pinch salt
1/2 cup blanched almonds, sliced
Cake:
Melt 10 T butter, cool.
Using a mixer, beat eggs, sugar, vanilla and salt until light and fluffy.
Add butter and flour to egg mixture and gently stir in by hand.
Pour batter into an 8-inch greased and floured cake or tart pan.
Bake at 350 for 25 minutes or until toothpick inserted in the center comes out clean.
Glaze:
In a small sauce pan, combine glaze ingredients, except for almonds. Bring to a boil, remove from heat and stir in almonds.
Spread glaze over cake, evenly distributing almonds.
Bake for an additional 10 minutes, or just until beginning to turn light brown and crispy.
Cool on a rack for 15 minutes before cutting. Serve warm or at room temperature.
8 Servings