Almond Butter Cake
Adapted from: Butter Cake
- 1 1/3 cups butter
- 2 cups white sugar
- 2 eggs
- 3 tsp almond extract
- 2 tsp baking powder
- 3 cups all purpose flour
- 1-3 tbsp cream
- Milk or cream for brushing top
- Sliced cranberries to decorate top (optional)
Cream butter and sugar until very light and fluffy (3-5 minutes). Then add eggs and almond extract and beat well.
Next add baking powder and flour and mix well. Finish by adding in a small amount of cream (I thought the batter was way too thick, and then decided to incorporate a little liquid to offset the original recipe).
Spread evenly between two 9″ cake pans or pie plates. Brush tops with a little cream and top with sliced cranberries if desired. Bake for 25-30 minutes, until light brown – do not overbake or cake will be dry.
Let cool on rack before slicing and serving. Store in an airtight container at room temperature for 3-4 days.