Almond Gateau
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Yield
12 servingsPrep
5 minCook
60 hrsReady
70 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| ¼ | cup |
butter
softened |
|
| ½ | cup |
almonds
sliced |
|
| 2 | tablespoons |
brown sugar
golden |
|
| Cake | |||
| ¼ | cup |
brown sugar, light
firmly packed |
*
|
| 1 | package |
cake mix, yellow
17 ounces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| 59 | ml |
butter
softened |
|
| 118 | ml |
almonds
sliced |
|
| 3E+1 | ml |
brown sugar
golden |
|
| Cake | |||
| 59 | ml |
brown sugar, light
firmly packed |
*
|
| 1 | package |
cake mix, yellow
17 ounces |
|
Directions
Topping: Spread a 9-inch tube pan with soft butter in an even thick layer on bottom and ⅔ way up the sides. Pat almonds evenly over butter.
Sprinkle brown sugar on bottom.
Cake: Combine brown sugar with cake mix and prepare according to package directions. Pour batter into prepared pan. Bake in 325℉ (160℃) oven 1 hour or until golden brown. To remove cake, invert on serving plate.
Serve cold.
If using a loose bottom tube pan place foil under pan to protect oven.
