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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A repeat recipe for us! Ingredients:
1 cup butter, softened |
2 cups granulated sugar |
4 eggs |
1 1/2 teaspoons almond extract |
1 2/3 teaspoons vanilla extract |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup ground almonds |
1 cup milk |
glaze |
1/4 cup 2% low-fat milk |
3/4 cup granulated sugar |
1/2 teaspoon almond extract |
1/2 cup sliced almonds, toasted |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper.
4. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.
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