Enjoy your afternoon tea or coffee with one or better two pieces of this moist and not overly sweet vanilla cake, topped with a crunchy almonds and a lovely caramel sauce.
Preparation for a 26 cm round cake pan
Preheat the oven to 200° C and line the base of the cake pan with parchment paper and brush the sides with butter and sprinkle with some sliced almonds.
For the cake:
- 4 eggs
- 180 g muscovado or brown sugar
- 200 g heavy cream
- 100 g butter, melted and cooled
- 2 teaspoon vanilla extract
- 280 g flour
- 2 teaspoon baking powder
In a large bowl, beat the eggs and the sugar together until the mixture is smooth and creamy for about 10 minutes.
Add the heavy cream, the melted and cooled butter and the vanilla extract.
Add the flour and the baking powder and spoon the batter in the prepared cake pan.
Bake the cake on the second lowest rack of the oven for about 25 minutes.
For the topping:
- 75 g butter
- 75 g brown sugar
- 25 g heavy cream
- 25 g whipping cream
- 1 teaspoon vanilla extract
- 25 g flour
- 80 g sliced almonds
Mix together the ingredients for the topping and heat up gently in a saucepan over medium heat until the mixture become creamy and the sugar is completely dissolved.
Remove the cake from the oven and place the almond-caramel topping on the surface of the cake.
Place the cake back in the oven on the second highest rack for about 10 minutes until the caramel turned golden.
Then remove it from the oven and let it cool completely.
Serve it with some whipped cream or ice cream.
Happy baking!
I simply LURVE your blog, Bridget! Keep shining! Love!
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Thank you so much for your kind words, I’m glad you like it! Happy day, warmly, Bridget
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Love the almonds and carmel, I am going to try this one. I printed your post, thank you!
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Please let me know how you liked it! Thank you so much for stopping by, warmly, Bridget
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Wow, dieser Kuchen sieht so lecker aus!
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Vielen Dank, er hat auch sehr gut geschmeckt 🙂 Liebe Grüsse, Brigitte
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Your cake is gorgeous. Sounds like a wonderful treat to have for afternoon tea.
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Thank you, I appriciate! Have a nice weekend and happy baking, bridget 🙂
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I love vanilla. I love almonds. And I loveeee caramel. Therefore, I’m pretty certain I’ll love this cake!
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🙂 thank you!
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Crunchy almond and caramel topping!!! Count me in for at least two large slices and maybe more if your not looking. Have a super weekend. BAM
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Thank you so much and have a great day. Happy baking 🙂 Bridget
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Hey 🙂 I’ve nominated your blog for the Liebster award. I think your blog is fantastic and has really great ideas 🙂 I love the recipes. Head over to my blog for details http://littlemuffinblog.wordpress.com/ (It’s my most recent post)
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Hi, I appriciate and feel really honored and touched that you like my blog enough to nominate it to an award like this one. But I have decided to not accept awards because there are so many wonderful blogs that I really would have a difficult time making that list. I hope you do not feel offended. Thanks again and I look forward to your next post. Kind regards, Bridget.
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Another fabulous cake! Pinning!!! 🙂
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This sounds amazing. Great pics you have.
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Thank you!
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Gosh, this looks wonderful!That topping sounds so good!
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Thank you very much, the almond topping tastes delicious 🙂
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This looks very similar to the Finnish Toscapiirakka—delicious!
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Thank you! I have the recipe from a scandinavian baking book and they call it Tosca Cake 🙂
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what a lovely looking cake. Love almond in cake x
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Thank you! The sliced almonds on top taste delicious 🙂
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can i have a piece of it (or better two:) with my cofee now??? mmmmm
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🙂
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you’re too good to be true:)…:)…)
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Beautiful cake! The crunchy almond topping looks amazinggg.
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Thank you so much!
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Crunchy almond and caramel topping? Wow! That instantly caught my eye! Und so tolle Fotos! Toll,toll,toll! 🙂
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Vielen herzlichen Dank und herzliche Grüsse aus Zürich 🙂
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🙂
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Yummy- this looks delicious! I love the almond garnish on the top 🙂
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Thank you! The caramelized almond topping is absolutely delicious and it can be used to decorate a variety of desserts and cakes. Happy baking, Bridget 🙂
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