Gooey Almond Cake
A rich, gooey almond cake with a tender crumb and a crunchy topping, perfect for almond lovers and suitable for casual gatherings or dessert occasions.
Ingredients
Instructions
- Line an 8 or 9-inch iron skillet with aluminum foil.
- Combine margarine and 1 1/2 cups sugar in a large mixing bowl.
- Beat in eggs, one at a time.
- Beat well until smooth.
- Add salt, almond extract, and vanilla; mix well.
- Stir in flour until ingredients are well blended.
- Pour batter into the foil-lined skillet.
- Sprinkle remaining sugar and sliced almonds over the top of the batter.
- Bake at 350°F (175°C) for 35 to 40 minutes until the cake is golden brown and tests done.
- Cool before serving.
Tips & Substitutions
To enhance the almond flavor, consider using almond meal instead of some of the flour. If you don't have margarine, unsalted butter can be a great substitute. Ensure that the eggs are at room temperature for better incorporation into the batter. For an extra touch, add slivered almonds on top for added crunch and visual appeal. This cake pairs beautifully with a scoop of ice cream or a drizzle of chocolate sauce.
Serving Suggestions
Serve the Gooey Almond Cake warm or at room temperature, garnished with whipped cream or a dusting of powdered sugar for an elegant touch. It pairs well with coffee or tea, making it a perfect afternoon treat. For a more festive presentation, serve with fresh berries or a side of vanilla ice cream. Browse more American recipes for delightful dessert ideas.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Gooey Almond Cake contains roughly 215 calories, with 1g protein, 22g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 534mg per serving (23% 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 another type of extract instead of almond?
Yes, you can substitute almond extract with vanilla or hazelnut extract for a different flavor profile. However, keep in mind that the cake's essence will change. If you opt for vanilla, consider adding a bit more to achieve a similar depth of flavor as the almond extract.
What can I do if my cake is too dry?
If your Gooey Almond Cake turns out dry, it may be due to overbaking. To remedy this in the future, check for doneness a few minutes earlier. If you have dry leftovers, consider serving them with a drizzle of warm chocolate sauce or a scoop of ice cream to add moisture and richness.
Can I freeze the Gooey Almond Cake?
Absolutely! You can freeze the cake once it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat as needed for the best texture.
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).