Butter Almond Cake

Butter-Almond Cake
cooking.com; recipe contributed by: angie, MN 

8 Servings

Cake:
1/2 Cup Sugar
1 t. Vanilla
2/3 Cup Butter, plus small amount for pan
2 Eggs
3/4 Cup Flour
1/4 tsp salt

Glaze:
2 T. Milk
1 T. Flour
1/4 C. Butter
1/3 C. Blanched almonds, sliced
4 T. Sugar

1. Prehaet oven to 350 degrees.

2. Melt 2/3 C. butter and allow to cool.

3. Using a mixer, beat eggs, vanilla and sugar in large mixing bowl until light and fluffy.

4. Add butter and flour to egg mixture and stir by hand. Makes approximately 2 cups of batter.

5. Pour batter into an 8-inch greased and floured cake or tart pan. Bake for 25 minutes or until toothpick inserted in the center comes out clean.

6. In a saucepan, combine remaining 1/4 cup of butter, 4 T. sugar, milk, and flour. Bring to a boil and add almonds.

7. Spread cake with glaze and bake for an additional 10 minutes, or until just beginning to turn light brown and crispy.

8. Allow to cool on a rack for 15 minutes before cutting. Serve warm or at room temperature.

The verdict: Very dense and a bit on the dry side, though the flavor was good. I didn't care for the soggy almonds on top, but I served it warm so maybe it would be better served cold (if the almonds crisp up)? I probably won't make it again to find out though....

ps..the picture is from cooking.com!