Almond Cream Cake

From Entertaining with Lonagaberger: Celebrating the Seasons

(Serves 12)


1 18-oz. box yellow cake mix
1/2 C finely ground almonds
3 large eggs
10 Tbsp. unsalted butter, melted
8 oz. cream cheese, softened
2 C confectioner’s sugar
1 tsp. pure almond extract
1/2 C slivered almonds


1. Preheat oven to 350°F. Lightly mist a 9X13-inch nonreactive baking dish with vegetable oil spray.

2. In a medium mixing bowl, combine the cake mix with the ground almonds. In a small mixing bowls, whisk together 1 egg and the melted butter, then add to the dry mix, stirring until it becomes a dough. Pat the dough evenly across the bottom of the prepared baking dish.

3. In a large mixing bowl, beat the cream cheese on medium for 1 minute, or until smooth. Add the sugar, and beat an additional minute. Scrape the sides of the bowl, add the 2 remaining eggs & almond extract, and mix on low for 1 minute.

4. Pour the batter over the dough layer, and sprinkle with the slivered almonds. Bake 30-35 minutes, or until the top layer is firm. Allow the cake to cool completely, then dust with confectioner’s sugar before serving.

One Reply to “Almond Cream Cake”

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