Recipe details Medium · 8 servings
Nutrition Per Serving
estimated
Gooey Almond Croissant Cake
This delightful cake blends the lightness of a croissant with the rich flavor of almond frangipane. Topped with slivers of almonds and a dusting of powdered sugar, it offers a unique and gooey indulgence perfect for any occasion.
Ingredients
- • 1 2/3 cups all-purpose flour
- • 1 cup granulated sugar
- • 1 cup softened unsalted butter
- • 3 large eggs
- • 1 1/2 tsp baking powder
- • 2 tbsp milk
- • 2 cups ground almonds
- • 3/4 cup unsalted butter
- • 1 cup granulated sugar
- • 2 large eggs
- • 1 tsp almond extract (optional)
- • 5 tbsp milk
- • 1 cup slivered almonds
- • Powdered sugar to decorate
Method
Tap a step to see its ingredients.
- Preheat oven to 350 F.
- Line an 8-inch circular baking pan with parchment paper.
| 1 2/3 cups all-purpose flour | mix | pour | bake 350 F 30-35 min | spread | scatter | bake 350 F 10 min | cool | dust |
| 1 cup granulated sugar | ||||||||
| 1 cup softened unsalted butter | ||||||||
| 3 large eggs | ||||||||
| 1 1/2 tsp baking powder | ||||||||
| 2 tbsp milk | ||||||||
| 2 cups ground almonds | mix | |||||||
| 3/4 cup unsalted butter | ||||||||
| 1 cup granulated sugar | ||||||||
| 2 large eggs | ||||||||
| 1 tsp almond extract (optional) | ||||||||
| 5 tbsp milk | ||||||||
| 1 cup slivered almonds | ||||||||
| Powdered sugar to decorate |
1 mix 6 ingredients
Mix the flour, granulated sugar, softened butter, eggs, baking powder, and milk until a smooth batter forms, adding more milk if needed because the batter is too stiff.
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup softened unsalted butter
- 3 large eggs
- 1 1/2 tsp baking powder
- 2 tbsp milk
2 pour
Pour the batter into the prepared parchment-lined baking pan.
From: mix
3 bake 350 F 30-35 min
Bake the batter at 350 F for 30 to 35 minutes.
From: pour
4 mix 6 ingredients
While the cake bakes, blend the ground almonds, unsalted butter, granulated sugar, eggs, milk, and optional almond extract until a thick paste forms.
- 2 cups ground almonds
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract (optional)
- 5 tbsp milk
5 spread
Remove the cake from the oven and spread the frangipane mixture evenly over the top.
From: bake 350 F 30-35 min, mix
6 scatter 1 ingredient
Scatter the slivered almonds evenly over the frangipane.
From: spread
- 1 cup slivered almonds
7 bake 350 F 10 min
Return the cake to the oven and bake at 350 F for an additional 10 minutes.
From: scatter
8 cool
Allow the cake to cool before decorating and serving.
From: bake 350 F 10 min
9 dust 1 ingredient
Dust the cooled cake generously with powdered sugar before serving.
From: cool
- Powdered sugar to decorate
- 1
mix
Mix the flour, granulated sugar, softened butter, eggs, baking powder, and milk until a smooth batter forms, adding more milk if needed because the batter is too stiff.
1 2/3 cups all-purpose flour; 1 cup granulated sugar; 1 cup softened unsalted butter; 3 large eggs; 1 1/2 tsp baking powder; 2 tbsp milk
- 2
pour
Pour the batter into the prepared parchment-lined baking pan.
- 3
bake 350 F 30-35 min
Bake the batter at 350 F for 30 to 35 minutes.
- 4
mix
While the cake bakes, blend the ground almonds, unsalted butter, granulated sugar, eggs, milk, and optional almond extract until a thick paste forms.
2 cups ground almonds; 3/4 cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 1 tsp almond extract (optional); 5 tbsp milk
- 5
spread
Remove the cake from the oven and spread the frangipane mixture evenly over the top.
- 6
scatter
Scatter the slivered almonds evenly over the frangipane.
1 cup slivered almonds
- 7
bake 350 F 10 min
Return the cake to the oven and bake at 350 F for an additional 10 minutes.
- 8
cool
Allow the cake to cool before decorating and serving.
- 9
dust
Dust the cooled cake generously with powdered sugar before serving.
Powdered sugar to decorate
Text instructions
Preheat oven to 350 F.
Line an 8-inch circular baking pan with parchment paper.
Mix the flour, granulated sugar, softened butter, eggs, baking powder, and milk until a smooth batter forms, adding more milk if needed because the batter is too stiff.
Pour the batter into the prepared parchment-lined baking pan.
Bake the batter at 350 F for 30 to 35 minutes.
While the cake bakes, blend the ground almonds, unsalted butter, granulated sugar, eggs, milk, and optional almond extract until a thick paste forms.
Remove the cake from the oven and spread the frangipane mixture evenly over the top.
Scatter the slivered almonds evenly over the frangipane.
Return the cake to the oven and bake at 350 F for an additional 10 minutes.
Allow the cake to cool before decorating and serving.
Dust the cooled cake generously with powdered sugar before serving.
Recipe from Cookbook Hub - www.cookbookhub.org