This is not your typical cake! It’s chewy and moist almost like a brownie! You have to try it! Could be a hit on Mother’s Day!!
- 3/4 cup 1 1/4 sticks unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 teaspoon coarse salt
- 1 teaspoon vanilla
- 2 teaspoons almond extract
- 1 1/2 cups White Kamut flour
- 1 Tablespoon sugar
- 3/4 cup sliced raw almonds
Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees
Grease bottom and sides of pan with cooking oil spray. Cut parchment paper or wax paper to fit the bottom of a 9 inch cake pan, place in pan.(If using a spring form pan no need to cut paper.) Spray with cooking oil again.
Melt the butter and pour in a large bowl. Stir in the sugar and eggs and beat until creamy 2 mins. Add the salt, vanilla, almond extract and flour. Stir until combined.
Spread the batter in the pan. Mix the sugar and almonds together in a small bowl and sprinkle over top the cake.
Bake for 35-40 min. or until a wooden skewer comes out with just a bit of moist cake on it. Let cool 5 min. on a cooling rack. Invert. Cool. Can serve as-is without rosemary cream.