One summer when I was young, probably in first or second grade, I did a kid’s camp. It was a big deal. I got to head off for the day and do grown-up things like cook and meet people without being shy. My favorite day was the cooking day. We learned how to make spaghetti and meatballs, homemade pretzels and my favorite…Almond Cake.
We used this exact recipe at kid’s camp and I’m not sure where or who it came from, so I can’t give proper credit. But, we’ve held onto this one ever since! It became a staple in our house when it came to dessert. Sunday night, just ate dinner, NEEED DESSERT. You know the feeling? So, we’d turn to almond cake because a) it’s so simple, a first grader can make it, b) it takes like three minutes to mix together and pop in the oven and c) it is soooooo delicious and chewy and almond-infused.
This almond cake recipe is great because it goes well with so many different toppings. We love it with berries, whipped cream, vanilla ice cream, peaches, chocolate…you name it. It’s one of those addictive desserts that people will LOVE and come back for more, and you can pretend like you were slaving away for hours in the kitchen to produce such a mouth-watering treat. But really, you were in there for three minutes while you mix some sugar, eggs and flour together, and then you pressed the kitchen timer and BAM. Dessert on the table in 30 minutes.
- 1 stick butter
- 1 cup flour
- 1 cup sugar
- 1 tsp. almond extract
- 2 eggs
- Preheat the oven to 350 degrees.
- Grease and flour an 8" cake or tart pan.
- In a large microwavable bowl, melt the butter until liquid.
- Add all the ingredients and mix until incorporated.
- Bake for 20-25 minutes, until golden brown and an inserted knife or toothpick comes out fairly clean.
- Serve with fruit or ice cream.