This is a great cake recipe from Solo Brand Almond Filling maker. But, as usual I always like to add my own twist. And the twist is: fruit and toasted almonds. For fruit, I like apples or pears, peaches or plums or apricots (peeled, cored and cut in chunks. On the stovetop, toast almond slivers remove and reserve.
In your sauté pan, 1 tablespoon of butter, add your fresh fruit chunks and sauté until fork tender. Depending upon the sweetness of your fruit, you could add a little brown sugar here about ¼ cup.
Almond Cake
1 cup butter
1 cup granulated sugar
3 eggs
1 can Solo Almond Filling
2 ¼ cups all purpose flour
2 tsp baking powder
½ tsp salt
¼ cup milk
Almond Glaze:
1 cup confectioners sugar
2 T light cream
¼ tsp almond
Preheat oven to 350 degrees. Line the bottom and sides of your pan, I like the kind you can take apart, or a 12 cup Bundt pan, grease and flour. Beat butter, granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk beginning and ending with dry ingredients. Beat until blended. Now, put your toasted almonds on the bottom of the pan, next spread your fruit chunks on the bottom, then spread batter evenly in prepared pan. Bake 50–55 minutes or until cake tester in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make glaze, combine sugar, cream and extract in small bowl, stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze has set. Very tasty. Want to add a touch more color? And a touch of Chocolate?
Melt ¼ cup chocolate chips and 1 tablespoon of butter in microwave for 15-30 seconds. Drizzle over your almond glaze. I told you it would be good.