Author Notes
With a tender, just-sweet-enough crumb, this cake batter would be fantastic on its own. Sour cream gives it moisture and almond extract perfumes the cake. But add a thick ribbon of crunchy chopped chocolate butter toffee candy, and it becomes a dessert worthy of any baker's repertoire. I adapted this from a killer recipe on the Land O'Lakes website. —Posie (Harwood) Brien
Continue After Advertisement
Ingredients
-
1/2 cup
unsalted butter, softened
-
1/2 cup
sugar
-
1 teaspoon
almond extract
-
2
eggs
-
2 cups
all-purpose flour
-
1 1/2 teaspoons
baking powder
-
1 teaspoon
baking soda
-
1 cup
sour cream
-
2 tablespoons
milk
-
1/2 cup
semisweet chocolate chips
-
1 cup
chopped Almond Roca candies (or a combination of chopped toasted almonds and toffee bits)
-
2 tablespoons
confectioners' sugar, for garnish
Directions
-
Preheat oven to 350° F. Grease an 8-inch round cake pan and line it with parchment.
-
In a large bowl, beat the butter, sugar, and almond extract until light and fluffy.
-
Add the eggs, one at a time, and beat well, scraping down the bowl as you go.
-
Add the flour, baking powder, and baking soda. Mix briefly until streaks of flour remain, then add the sour cream and the milk.
-
Mix until the batter comes together smoothly (be careful not to overmix).
-
Spread half the batter in the base of the cake pan (the batter will be thick and a little hard to spread, but try to spread it evenly).
-
Sprinkle the chopped candy and chocolate chips over the batter, leaving about a 1/2 inch of space around the edges.
-
Spoon the rest of the batter overtop and spread it evenly over the filling.
-
Bake for 35 minutes, or until golden and beginning to pull away from the edges of the pan.
-
Let cool in the pan for at least 15 minutes, then carefully invert it onto a wire rack to finish cooling. Dust the top with confectioners' sugar before serving. It's key to let the cake cool before slicing! If you don't, it'll be a bit messy since the chocolate is warm. It tastes delicious, but doesn't look as nice.
See what other Food52ers are saying.