This moist cake has an oat and almond filling and a delicious almond glaze.
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1/2 cup slivered almonds, coarsely chopped
1/3 cup firmly packed brown sugar
1/3 cup uncooked quick-cooking oats
2 tablespoons Land O Lakes® Butter, softened
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 cup sugar
1 cup Land O Lakes® Butter, softened
1/3 cup almond paste
5 large Land O Lakes® Eggs
1 teaspoon almond extract
1 teaspoon vanilla
1/4 cup milk
1 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 tablespoons milk
2 tablespoons sliced almonds
*Substitute 1 cup minus 2 tablespoons all-purpose flour.
Heat oven to 350°F.
Combine all filling ingredients in bowl. Beat at low speed until well mixed; set aside.
Combine flour, cake flour and baking powder in bowl.
Combine sugar, 1 cup butter and almond paste in bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Add almond extract and vanilla.
Reduce speed to low. Beat, gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
Pour half of batter into greased and floured 10-inch angel food cake (tube) pan or 12-cup Bundt® pan. Sprinkle filling over batter. (Do not let filling touch sides of pan.) Spoon remaining batter over filling.
Bake 45-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan.
Combine powdered sugar, almond extract and enough milk for desired glazing consistency in bowl. Drizzle over warm cake; sprinkle with sliced almonds. Cool completely.
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I made this for a family dinner and it was a huge hit. Great flavors
This is a fantastic recipe! Easy to follow -The flavors are splendid! If you are a sweets-with-your-coffee kind of person - you'll love this one in the morning! Or in the evening with good cup of tea! Can't miss!