Almond Butter Cake with Buttercrunch Glaze

Indulge in the rich, nutty decadence of Almond Butter Cake with Buttercrunch Glaze—an irresistible dessert that’s as stunning as it is delicious. This moist, buttery cake is infused with almond extract and finely ground almonds, giving it a delicate yet distinctive flavor. Topped with a luscious caramel-like glaze made from brown sugar and cream, and finished with a sprinkle of toasted almond slices, this cake offers the perfect balance of sweetness and crunch. Ideal for special occasions or an everyday treat, this easy-to-follow recipe takes just over an hour to make and serves eight. Whether you enjoy it with a cup of coffee or as the finale to a dinner party, this almond butter cake is sure to impress. Perfect for fans of almond-flavored desserts and anyone obsessed with buttery glazes!

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

Ingredients

• 170 grams Unsalted butter, softened
• 200 grams Granulated sugar
• 50 grams Brown sugar, packed
• 3 units Large eggs
• 2 teaspoons Pure vanilla extract
• 1 teaspoon Almond extract
• 210 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 120 milliliters Whole milk
• 100 grams Almonds, finely ground
• 60 grams Unsalted butter (for glaze)
• 100 grams Brown sugar (for glaze)
• 60 milliliters Heavy cream (for glaze)
• 50 grams Almond slices, toasted (for topping)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.

Step 2

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Step 4

In a separate bowl, whisk together the flour, baking powder, salt, and finely ground almonds.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

For the glaze, melt the butter in a small saucepan over medium heat. Add the brown sugar and cream, stirring until smooth and combined.

Step 9

Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring constantly. Remove from heat and let it cool slightly until it thickens to a pourable consistency.

Step 10

Pour the glaze over the cooled cake, allowing it to drip down the sides.

Step 11

Sprinkle the toasted almond slices over the top of the glaze while it's still warm.

Step 12

Let the cake sit for 15-20 minutes to allow the glaze to set. Slice and serve.

Nutrition Facts

Serving size	1298.9 grams (1298.9g)

Amount per serving	% Daily Value*
Calories	5156

Total Fat 304.40g	390%
Saturated Fat 144.80g	724%
Polyunsaturated Fat 0.10g
Cholesterol 1157mg	386%
Sodium 2431mg	106%
Total Carbohydrate 555.70g	202%
Dietary Fiber 23.60g	84%
Total Sugars 360.50g
Protein 78.80g	158%

Vitamin D 213IU	1065%
Calcium 876mg	67%
Iron 19mg	108%
Potassium 1952mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 6.0%

Carbs: 42.1%