For breakfast or as a dessert
Batter
1. Heat oven to 350. Butter a large jelly roll pan.
2. Cream the sugar with the butter until fluffy in a large mixing bowl, using an electric mixer on medium speed.
3. Beat in the vanilla and almond extracts and the eggs.
4. Reduce the mixer speed to medium-low and beat in the flour and baking powder just until blended.
Baking the cake:
1. Spread 2/3 of the batter into the prepared pan. The batter will look insufficient and will spread very thinly.
2. Scatter spoonfuls of the filling over the top and dot with tablespoonfuls of the remaining batter.
3. Using the back of a spoon, flatten each little mound of batter just a bit.
4. Sprinkle on the almonds.
5. Bake until the cake is lightly browned - 28 - 30 minutes.Serve warm or at room temperature.
Can be stored in the pan, covered with plastic wrap for up to 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 537 | ||
Calories from Fat: 281 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 16.5g | 82 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 273.2mg | 84 % | |
Sodium 10554mg | 364 % | |
Potassium 145mg | 4 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 58.1g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 537
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