Nutty Cake

Name: Nutty Cake
Ingredients: 4 tablespoons unsalted butter melted; 2/3 cup light brown sugar; 2 teaspoons cinnamon; 2 tablespoons all purpose flour; 1 cup walnuts hazelnuts, pecans, or almon; 8 tablespoons unsalted butter soft; 3/4 cup granulated sugar; 2 eggs; 6 bitter almond kernels; 6 sweet almond kernels; 2 teaspoons baking powder; 2 cups all purpose flour; 1 pinch salt; 1 cup milk

14 ingredients

10 steps

Ingredients

4 tablespoons unsalted butter melted
2/3 cup light brown sugar
2 teaspoons cinnamon
2 tablespoons all purpose flour
1 cup walnuts hazelnuts, pecans, or almon
8 tablespoons unsalted butter soft
3/4 cup granulated sugar
2 eggs
6 bitter almond kernels
6 sweet almond kernels
2 teaspoons baking powder
2 cups all purpose flour
1 pinch salt
1 cup milk

Directions

1

In a small bowl mix together brown sugar, cinnamon, and flour.
2

Add the melted butter and stir to combine.
3

Set aside.
4

Batter directions:
5

Cream together butter and sugar. Add eggs, one at a time. Mix well until white and bubbly.
6

With a mortar and pestle, pulverize both kinds of almonds. In a small bowl mix together flour, salt, baking powder, and pulverized almonds. Gradually add flour mixture to the batter alternately with milk. The batter will be dense.
7

Spread 1/2 of the batter into the baking dish.
8

Using your hands, distribute the nutty filling evenly over the batter.
9

Carefully spread the other half of the batter over the nutty filling.
10

Bake in 350*F preheated oven for 1 hour. I cover my cake with a piece of aluminum foil after 40 minutes to prevent from over browning.