Almond Butter Cake



10 min


8 servings

* PLUS Cooking time: 40 minutes, Standing time: 10 minutes
Almond Butter Cake

Photo: Maya Visnyei

Dense and chewy like a brownie, this cake tastes as if it came from a European pastry shop (but is easily stirred together in one bowl). Serve on Mother’s Day with berries and a pot of tea.


  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 cup unsalted butter , melted
  • 1 1/2 tsp almond extract
  • 1/2 cup ground almond
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sliced almonds


    • Preheat oven to 350F. Line the bottom of a 9-in. round pan with parchment paper and grease the sides with butter.
    • Combine sugar and egg in a bowl. Slowly pour in butter while whisking until ingredients are well combined.
    • Stir in almond extract and ground almonds. Pour fl our, baking powder and salt on top of egg mixture and stir with a spatula (scraping down sides of bowl as needed) until dry ingredients are just incorporated. (Batter will be very thick.)
    • Scrape batter into prepared pan and sprinkle almonds evenly overtop. Bake cake for 40 min or until a toothpick inserted in the centre of cake comes out clean.
    • Let cool 10 min, then run a knife around the edge of the cake to loosen and turn out of pan. Remove parchment paper and let cool fully on a rack or serve warm.

Nutrition (per serving)

  • Calories
  • 385,
  • Protein
  • 5 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 24 g,
  • Fibre
  • 2 g,
  • Sodium
  • 175 mg.

Originally published in the Today’s Parent May 2014 issue.