Shelly's Recipe

ALMOND CRUSTED BUTTER CAKE

Category: Cakes

1/2 c. slivered almonds
3 sticks unsalted butter, room temp. (plus more for pan)
1 lb. powdered sugar
6 eggs, room temp.
2 tsp. vanilla bean paste (or extract)
1/2 tsp. almond extract
1/2 tsp. coarse salt
2 3/4 c. cake flour

Preheat oven to 300. Butter a Bundt pan and then evenly coat the sides with the almonds.

In a large bowl, cream the butter until fluffy and light. Gradually add the sugar, scraping the sides of the bowl as needed. Beat until fluffy.

Add the eggs, one at a time, until incorporated. Scrape down the sides and bottom of bowl as needed. Beat in the extracts and salt.

Add in the flour in 3 additions, beating until smooth. Spread evenly into prepared pan.

Bake for 1 hour and 15 minutes, or until a toothpick comes out clean. Let the cake cool in the pan on a cooling rack for 15 minutes. Invert the pan and remove the cake, right side up, and continue to cool completely on the cooling rack.

Serving suggestions:
•with a scoop of chocolate ice cream
•with fresh strawberries
•alongside a cappuccino for breakfast! (my favorite)