Easy Brown Butter Almond Cake with Nutty Glaze
A tender almond cake enriched with nutty brown butter glaze that brings out deep, caramelized flavors. The combination of almond extract and slivered almonds creates layers of nutty taste throughout, while the brown butter icing adds sophisticated richness. Perfect for afternoon tea, casual dinner parties, or when you want an impressive dessert that's surprisingly simple to make. The moist crumb comes from a clever blend of butter and oil, making this cake stay fresh longer than typical butter cakes.
Ingredients
- 3 ¼ cup all-purpose flouralmond flour3/4 ratiogluten-freegluten-free
reduces structure slightly
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ sticks butter, room temperature
- ⅝ cup brown sugar
- 4 eggs
- ½ cup canola oil
- 2 teaspoon McCormick Almond Extract
- ½ cup slivered almonds, plus more for topping
- 1 cup powdered sugar
- ¼ cup butter
- ¼ cup heavy cream
- 1 teaspoon McCormick Almond Extract
Instructions
- 1
Preheat oven to 350 degrees
- 2
Mix together flour, baking powder and salt in a small bowl
- 3
Beat butter and brown sugar with high speed mixer until light and fluffy, scraping sides occasionally
- 4
Add eggs, oil and almond extract and mix on medium speed until fully incorporated
- 5
Fold in slivered almonds and flour mixture until batter is smooth
- 6
Pour batter into greased 8 inch cake pan and bake on center rack for 40-50 minutes or until toothpick comes out clean
- 7
Cool on rack for 15 minutes, then run knife around edges and transfer to serving dish
- 8
Place butter in small skillet over medium heat until bubbling and light amber colored
- 9
Remove from heat, transfer to bowl and whisk in powdered sugar, heavy cream and almond extract until smooth
- 10
Pour glaze over cake and sprinkle with additional slivered almonds
Tips
Brown the butter until it smells nutty and turns amber - this takes about 3-4 minutes and adds incredible depth to the glaze.
Let the cake cool completely before glazing to prevent the icing from melting and sliding off the surface.
Toast extra slivered almonds in a dry pan for 2-3 minutes before sprinkling on top for extra crunch and flavor.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead - store unglazed cake wrapped, glaze separately and assemble before serving.
Serve at room temperature with coffee or tea. Cut with serrated knife for clean slices.
Common Mistakes
Don't overbrown the butter or it will taste bitter and overpower the almond flavor.
Avoid overmixing after adding flour to prevent tough, dense cake texture.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without the brown butter glaze?
Yes, you can dust with powdered sugar, serve with whipped cream, or make a simple almond glaze with powdered sugar and milk instead.
What if I don't have almond extract?
Substitute vanilla extract using the same amounts, or try lemon extract for a citrus variation, though the almond flavor will be lost.
How long does this cake keep?
The cake stays moist for 3 days at room temperature covered, or up to 1 week refrigerated. The glaze may soften over time.