Almond Cake

Name: Almond Cake
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup sugar; 1/2 cup chopped sliced almonds, toasted and divided (about 2 ounces); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup fat-free milk; 1/4 cup butter or stick margarine, melted; 1/4 cup amaretto (almond-flavored liqueur); 2 large eggs, lightly beaten; Cooking spray

10 ingredients

4 steps

Ingredients

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup chopped sliced almonds, toasted and divided (about 2 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup fat-free milk
1/4 cup butter or stick margarine, melted
1/4 cup amaretto (almond-flavored liqueur)
2 large eggs, lightly beaten
Cooking spray

Directions

1

Preheat oven to 350°.
2

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, sugar, 1/4 cup almonds, baking powder, and salt in a large bowl; stir well with a whisk. Combine milk, butter, amaretto, and eggs; add to flour mixture, stirring just until moist.
3

Spoon the batter into a 9-inch round cake pan coated with cooking spray. Sprinkle batter with remaining almonds. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.
4

Note: The Almond Cake freezes well. Bake it ahead, cool completely, and store in a freezer bag. To serve, thaw at room temperature.