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Baking recipe · from the recipe book

Toasted Almond Butter Snack Cake

A tender, moist crumb rich with almond butter and ground toasted almonds, topped with a crunchy sugared sliced-almond crust.

Toasted Almond Butter Snack Cake

Ingredients

  • 1 cup whole150 gAlmondsdivided: two-thirds toasted and finely ground, one-third sliced
  • 1½ cups190 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gGround cinnamon
  • ½ cup125 gAlmond butter, no salt addedwell stirred
  • ¼ cup60 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • ⅔ cup packed150 gBrown sugar
  • 2½ tbsp30 gGranulated sugardivided: half for the batter, half for the topping
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 2 tsp8 gVanilla extract

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square pan with a little of the butter and line the bottom with parchment.
  2. Spread two-thirds of the almonds on a baking sheet and toast in the oven for 8 to 10 minutes until fragrant. Cool for 10 minutes, then pulse in a food processor until finely ground. Slice the remaining one-third of the almonds and set them aside for the topping.
  3. In a medium bowl, whisk the ground toasted almonds, flour, baking powder, baking soda, salt and cinnamon.
  4. In a large bowl, whisk the almond butter, the remaining melted butter, the brown sugar and half of the granulated sugar until smooth. Whisk in the eggs one at a time, then the vanilla.
  5. Add the flour mixture to the almond butter mixture in three parts, alternating with the buttermilk in two parts, stirring just until no dry flour remains.
  6. Spread the batter in the pan. Scatter the sliced almonds over the top and sprinkle evenly with the remaining half of the granulated sugar.
  7. Bake for 32 to 38 minutes, until golden and a toothpick inserted in the center comes out clean.
  8. Cool in the pan on a rack for 15 minutes, then lift out and cool completely, about 30 minutes, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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