THB ~ Almond-Crusted Butter Cake

At The Home Bakers (THB) 
we are baking our 5th cake from
 
Coffee Cakes by Lou Seibert Pappas. 
And here is my version!

the round moulds have a removable bottom which make it easy to take the cakes out!
the loaf pans are a lovable size!  purchased online from www.bakingfrenzy.com!

rising quite well even without baking powder but I did beat up
a mountain with the butter/sugar/eggs mixture! hahaha

my new mini moulds are so delightful, one mouthful only!

how do you like my new 2 tier cake tray?  darn cheap too at 50% discount!

almond-crusted butter cake, Lena's bread and castle scones was last night's bake session!

all the cakes developed nice crusts with dense interiors

And while google-ling other bakers for this recipe, came across this 

blogger with an interesting story, delightful!

and more reasons for baking cakes!

check it out at half a cake HERE!

Since I am hosting for this cake, I am to provide the recipe for it,

so here goes:

Almond-Crusted Butter Cake

(recipe adapted Coffee Cakes (pg 104) by Lou Seibert Pappas)

0.5 cup (or 2oz) slivered or sliced almonds

1.5cups (or 3 sticks) unsalted butter at room temperature
1 lb. powdered sugar (or as much as you think you need to cut down!  I used 140gm)
6 eggs at room temp.
2 tsp. vanilla extract
1/2 tsp. almond extract (*omitted as I do not have it)
1/2 tsp. salt
2.75 cups cake flour

Preheat oven to 300oF.  Lightly butter a 10-inch Bundt pan or tube pan and coat the sides with the almonds.  (I used 6 mini loaf pans I bought from http://www.bakingfrenzy.com/bakewares-c-20.html)

In a large bowl, cream the butter with a wooden spoon or an electric mixer until light.  Gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, beat until smooth.  Mix in the vanilla and almond extracts and the salt.  Gradually add the flour, beating until smooth and fluffy. Spread the batter evenly in the prepared pan.

Bake for 1 hour and 15 or 25 mins, or until the cake is golden brown and a cake testing inserted  in the center comes out clean.  Let the cake cool in the pan for 15 minutes, then unmold right side up on a wire rack to cool completely.  Cut into slices to serve.

Makes one 10-inc bundt or tube cake: serves 16 to 20

** the full recipe gave me 6 mini loaves, 6 mini cakes and two halfcup ramekin size cakes!
or Loaf Variation:
Prepare two 4.5" by 8.5" loaf pans as above, then add the batter, smooth the top, and bake for 1 hour or until the loaves are golden brown and a cake tester inserted in the center comes out clean.  Cut into slices to serve. Makes 2 small loaves, serves 16 to 20.