The last time I posted a recipe for an almond cake, I might have promised you it would be the last time.
If I did, I knew in my heart that it was a lie.
Almond cakes are, and always will be, one of my favorites, and I am willing to bet I will post another one in the future.
This particular cake is a little different from all the others, though.
Like our wedding cake, it is covered with sliced almonds.
However, instead of the orange blossom water glaze from that cake, this one has a praline topping. How could you not love that?
But the real difference is that the cake itself is not an almond cake. It is a simple butter cake and it is the salted almond praline topping that distinguishes it.
So, technically this is not an almond cake and, technically, I did not lie.
Here is the recipe for a wonderful butter cake, that just happens to have a salted almond praline topping.
~ David
Salted Almond Praline Cake
Minimally adapted from Sweet Paul Magazine
1 1/2 cups sliced almonds
3 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
5 tablespoons unsalted butter, melted
1/4 cup milk
1 1/4 cups all purpose flour
1 teaspoon baking powder
pinch of salt
1/2 cup unsalted butter
2/3 cup light brown sugar
1/4 cup milk
flaky sea salt
Preheat oven to 340°F. Liberally butter a 9-inch cake pan. Line the bottom with a circle of parchment, then the sides of the pan with 2-inch strips; butter the parchment.
Place the almonds on a baking tray and toast them until golden, about 10 minutes. Cool.
In a large bowl, beat eggs and sugar until light and creamy. Add vanilla, butter, milk, flour, baking powder, and salt, and mix well. Pour into the prepared cake pan.
Bake for 25 minutes, or until a wooden skewer comes out clean. Reset the oven to 400°F.
10 minutes before the cake is done, place butter, sugar, and milk in a pot and bring to a boil. Let simmer for five minutes then add the almonds. Spread the almond mixture on top of the cake, even it out with a spatula, and sprinkle with some flaky sea salt.
Return the cake to the oven and bake the cake for another 10 minutes. The top should be bubbly and golden.
Cool briefly on a wire rack. Use a very sharp knife to cut around the edge of the cake before it is cold, as the praline topping sets very quickly. Turn it out onto the rack to finish cooling.
Serves 8–10.
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2pots2cook
February 20, 2020 at 9:58 amBeautifully arranged site, David !
David Scott Allen
February 20, 2020 at 2:50 pmThanks, Davorka – it will be getting much better with future posts! Still learning all the ins and outs of the new site! It may drive me a bit crazy at first but it will be worth it.
Priya
February 21, 2020 at 8:03 pmLove the look of the site 🙂 I guess you have done few modifications.
David Scott Allen
February 22, 2020 at 6:19 pmThanks, Priya! I am pretty happy with the changes so far – just hoping it works when the email notification goes out!
sherry
February 22, 2020 at 6:49 amit will be interesting to see if you think it is worth it to change blog server? i am still on blogger, and don’t think I’ll change even tho it has lots of failings…
David Scott Allen
February 22, 2020 at 6:20 pmSo far, I am very happy with it Sherry – lots to learn but it is more friendly in many ways. It took me quite a few years to come to the decision, and I am glad I did. At least now, I can comment on my own blog!
sherry
March 3, 2020 at 11:35 amthat’s interesting david. i have always been able to comment on my own blog, but it’s just pain for others as the comments often don’t come thru. i think i have missed out on many many comments from what friends tell me. darn!
Eha
February 22, 2020 at 7:03 amI wish you the best ! My current reception of the new format is poor – but I also will be changing over during the next week . . . am so hoping we’ll re meet in a a way I can access . . .
David Scott Allen
February 22, 2020 at 6:21 pmSo sorry to hear your reception is poor. In what way? I can’t go back, but if I can fix it, I will!
Marcelle
February 22, 2020 at 7:14 pmDavid, I came right over after I received the email with your comment! Wow, this new website/format is amazing! So happy to see so many of your beautiful photographs on the front page!! Yay, so excited for you, it’s gorgeous!
David Scott Allen
February 22, 2020 at 11:12 pmThe new posts look even better than the older ones, which also look good. Thanks for your support, Marcelle!
John
February 23, 2020 at 9:49 amThis may or may not be an almond cake (OK it isn’t, and you didn’t lie), but please don’t stop posting recipes for them. I love them, too. Almonds are the best!
David Scott Allen
February 29, 2020 at 6:26 amI will never tire of almond cakes – or nut cakes in general. So I can pretty much promise I will continue to post them, John!
Inger @ Art of Natural Living
February 25, 2020 at 8:39 pmIn my low-carb life, this is just torture David. But I guess something too aspire to and maybe start exercising so I’m done faster (though I’ll definitely need to curb my sweet tooth after too)
David Scott Allen
February 29, 2020 at 6:27 amYou and me both, Inger! I really need to concentrate on non-sweets!
Kelly | Foodtasia
February 26, 2020 at 8:36 pmDavid, so swooning over that salted almond praline topping! It looks wonderful! Your site is beautiful – Love the new layout!
David Scott Allen
February 29, 2020 at 6:28 amThanks, Kelly – had fun getting it together!
sippitysup
February 26, 2020 at 8:59 pmNew look! New Almond Cake! I don’t know which I like more… GREG
David Scott Allen
February 29, 2020 at 6:29 amAnd they are each shouting, “Pick me! Pick me!”
Jean | Delightful Repast
February 27, 2020 at 5:11 pmDavid, I would never fault you for posting yet another almond cake. I do so love almond cakes, whether a true almond cake or a cake with almonds on top. This one is both gorgeous and delicious!
David Scott Allen
February 29, 2020 at 6:30 amI’m beginning to see a pattern here, Jean… no one is complaining about another almond cake!
Fran @ G'day Souffle'
March 10, 2020 at 3:18 pmDavid, this recipe looks great and I started to imagine that adding back that orange blossom water wouldn’t be a bad idea! Now that you’ve got a new super format, any chance of adding a Recipe Card plugin (or something similar) so that we can print off your recipes?
David Scott Allen
March 12, 2020 at 2:35 pmThanks, Fran. Orange blossom water is such a great flavor for pairing with almond… As for a recipe card, I have been seeking a program/widget that I find consistent with my design and culinary needs. So far, I haven’t liked any, especially the one that came with my theme. But I am working on it. By the way, I highly recommend the Paprika app for storing recipes. To me, it’s much better than wasting paper on printouts and has a lot of flexibility.