Almond Breakfast Cake
A moist, almond-flavored breakfast cake with a tender crumb, topped with slivered almonds, perfect for a cozy morning or brunch gathering.
Ingredients
Instructions
- Melt butter and sugar together.
- Beat in eggs and then add flour, salt, and almond extract.
- Mix well until smooth.
- Line a 10-inch skillet with foil and pour the batter into it.
- Top the batter with slivered almonds.
- Bake at 350°F for 40 minutes.
- Remove the foil after the cake has cooled before serving.
Tips & Substitutions
For a lighter version, consider substituting half of the butter with unsweetened applesauce. You can also use coconut oil for a different flavor. If almond extract is unavailable, vanilla extract works well too. Ensure your butter is softened for easier mixing, and consider sifting the flour for a fluffier texture. This cake is perfect for brunch, and pairs beautifully with Honey Peaches for a delightful meal.
Serving Suggestions
Slice the cake into wedges and serve it with a dollop of whipped cream or a light dusting of powdered sugar for added sweetness. It pairs wonderfully with a cup of coffee or tea. For an extra treat, serve alongside fresh fruits or a scoop of vanilla ice cream. This cake makes for a great breakfast option or a sweet afternoon snack.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 300°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Breakfast Cake contains roughly 251 calories, with 5g protein, 52g carbohydrates, and 3g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 855mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can experiment with almond flour or whole wheat flour for a different texture and flavor. Keep in mind that the cake may be denser with alternative flours, so you might need to adjust the liquid slightly to achieve the right consistency.
What can I use instead of eggs?
If you're looking for an egg substitute, try using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens, or use 1/4 cup of applesauce per egg. This will help maintain moisture in the cake.
How can I tell when the cake is done?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Baking times can vary, so keep an eye on it as it approaches the 40-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).