Almond Butter Loaves
Submitted by viespira6
Golden butter cake loaves with toasted almond crust on the bottom and sweet almond glaze on top. Easy recipe using cake mix with impressive bakery results.
YIELD
2 loavesPREP
30 minCOOK
10 minREADY
40 minThis clever recipe flips tradition by pressing a brown sugar-almond crust into the pan first, then pouring cake batter on top.
When inverted after baking, the crunchy almond layer becomes a stunning topping that looks like you spent hours in the kitchen.
Toasted almonds add deep, nutty richness while the almond extract glaze ties everything together with one final flourish.
Pro Tips
- Toast almonds until fragrant and golden to intensify their flavor before chopping
- Press the crust mixture firmly and evenly into pan bottoms for best adhesion
- Invert loaves while still warm so the crust releases cleanly
- Adjust glaze consistency by adding water one tablespoon at a time until it drizzles smoothly
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Grease and flour 2, 9×5inch loaf pans.
CRUST: Combine brown sugar and butter in large bowl. Beat at medium speed until light and fluffy.
Stir in toasted almonds and flour. Blend well. Divide and press evenly into pans.
CAKE: Combine cake mix, eggs, water and butter in large bowl.
Beat at medium speed for 4 minutes. Pour into pans. Bake for 35 to 45 minutes or until tested done.
Cool in pans 10 minutes. Invert onto cooling racks, crust side UP. Cool completely.
GLAZE: Combine powdered sugar, water and almond extract in small bowl.
Stir until smooth. Add water 1 tbls at a time until glaze is desired consistency. Spoon over cooled loaves.
Sprinkle sliced almonds over top.
TOASTED ALMONDS: To toast almonds, spread in a single layer on baking sheet. Bake at 325℉ (160℃) for 6 to 8 minutes or until fragrant and light golden brown. Cool before chopping.
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