Moist and Delicious! After looking at various almond cake recipes, I did modify this slightly. I only used 1/2 stick of unsalted butter, 8 oz. plain nonfat greek yogurt, and a brick of 1/3 less fat cream cheese. Also upped the almond extract to 2 tsp. I didnt grind the almonds, only added slivered to the batter. For the glaze I combined 1 c. powdered sugar, 2 Tb. milk and a tsp. almond extract. Drizzled over the cake and then topped with more slivered almonds. Baked at 350 for about 50 minutes in a bundt pan. Very yummy!
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Moist and Delicious! After looking at various almond cake recipes, I did modify this...