Simple, Sinful, Scrumptious Almond Cake
OMG this is a keeper.
My friend gave me this recipe with the pan about ten years ago and her mother- in- law perfected it.
The first time I made it, it stuck to the pan.
The second time I made it, it overflowed in the oven.
The third time I made it with my friends mother-in- law.
Thank you so much Mrs. T.
The pan can be purchased on line or at any Scandinavian speciality shop.
The manufacturer of the pan is Scandia and the recipe comes with the pan.
The pan HAS to be buttered well then sprayed with a baking Pam.
You must do both.
I sprinkle sliced almonds down the middle of the pan after it is buttered.
1 1/4 cup sugar
1 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup milk
Beat well and then add.
1 1/4 cups flour
1/2 teaspoon baking powder
1 stick melted butter
Mix everything well and beat for about 4 to 5 minutes.
The batter should be very smooth
Preheat the oven to 350 degrees
Pour the batter into the pan and do not fill to the very top.
Leave about a 1/2 inch even if you have left over batter.
Make a small cake but don’t overfill.
Shake the pan on the counter a to get all the air bubbles out.
Bake for 40 to 50 minutes.
You have to see the cake pull away from the sides of the pan and the center is clean when tested.
Cool for five minutes then flip onto a plate.
I leave the pan on the cake till it is cool but make sure you can lift it or else it will stick.
Sprinkle with confectionary sugar and I always serve it with fruit.
Make two .
One is never enough.
This cake freezes so well.
I love this cake!