Side Pannel
Almond Butter Sheet Cake
Ingredients List
- Cake:
- 2 C flour
- 2 C sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 C butter
- 1 C water
- 1/2 C sour cream
- 2 eggs
- 1 1/2 tsp almond extract
- Icing:
- 1/2 C butter
- 1/4 C milk
- 4 C powder sugar
- 1 tsp almond extract
- Fruit Topping:
- 1 (6 ounce) package fresh blueberries
- 1 (16 ounce) package fresh strawberries
Directions
1. Into your stand mixer, or large mixing bowl combine 2 cups flour, 2 cups sugar, 1 tsp baking soda and 1/4 tsp salt. Just toss it all around a bit with the paddle to be sure the ingredients are combined.
2. In a medium sized sauce pan place 1 cup butter and 1 cup of water. Bring the ingredients to a boil over medium high heat.
3. Pour the hot liquid over the top of the dry ingredients and mix well. 2-3 minutes on medium speed should do the trick.
4. Add 1/2 c sour cream, 2 eggs and 1 1/2 tsp almond extract. Mix again for about 2 minutes or until the batter is glossy.
5. Spray a large jelly roll pan with cooking spray and pour the batter in. Bake at 375 for 12-15 minutes or until a toothpick inserted into the middle comes out clean. For a thicker cake you could use a 9×13 pan and increase the cooking time to 20 minutes.
6. Let the cake cool on a wire rack for 20 minutes. It doesn”™t need to be completely cool when you frost it”¦just kind of cool. :)
7. To make the incredibly scrumptious icing put 1/2 cup butter and 1/4 cup milk into a small sauce pan. Bring it to a boil over medium high heat. When the butter has melted nicely, remove the pan from the stove top and add 1 teaspoon almond extract. Give it a nice stir to combine.
8. Into your stand mixer, or medium sized mixing bowl place 4 cups of powdered sugar. Pour the melted butter mixture over the top and mix it until it”™s smooth and lovely. You don”™t want it to be too thick. It needs to be pourable. Add a bit more milk if it”™s too thick, alright?
9. Pour the icing over the top of the cake and spread it evenly with a knife.
10. Slice some strawberries and lay them over the cake in a nice pretty rows. Add some blueberries as well, if you are so inclined”¦and if you like blueberries. And who wouldn”™t like blueberries. Delicious, truly.
Cut, serve and enjoy!
***NOTE: This cake is best when the berries are added an hour or less before serving. Which means, you can make the cake ahead of time and then add the berries before you drive to a potluck party, or church gathering, or firework watching.
2. In a medium sized sauce pan place 1 cup butter and 1 cup of water. Bring the ingredients to a boil over medium high heat.
3. Pour the hot liquid over the top of the dry ingredients and mix well. 2-3 minutes on medium speed should do the trick.
4. Add 1/2 c sour cream, 2 eggs and 1 1/2 tsp almond extract. Mix again for about 2 minutes or until the batter is glossy.
5. Spray a large jelly roll pan with cooking spray and pour the batter in. Bake at 375 for 12-15 minutes or until a toothpick inserted into the middle comes out clean. For a thicker cake you could use a 9×13 pan and increase the cooking time to 20 minutes.
6. Let the cake cool on a wire rack for 20 minutes. It doesn”™t need to be completely cool when you frost it”¦just kind of cool. :)
7. To make the incredibly scrumptious icing put 1/2 cup butter and 1/4 cup milk into a small sauce pan. Bring it to a boil over medium high heat. When the butter has melted nicely, remove the pan from the stove top and add 1 teaspoon almond extract. Give it a nice stir to combine.
8. Into your stand mixer, or medium sized mixing bowl place 4 cups of powdered sugar. Pour the melted butter mixture over the top and mix it until it”™s smooth and lovely. You don”™t want it to be too thick. It needs to be pourable. Add a bit more milk if it”™s too thick, alright?
9. Pour the icing over the top of the cake and spread it evenly with a knife.
10. Slice some strawberries and lay them over the cake in a nice pretty rows. Add some blueberries as well, if you are so inclined”¦and if you like blueberries. And who wouldn”™t like blueberries. Delicious, truly.
Cut, serve and enjoy!
***NOTE: This cake is best when the berries are added an hour or less before serving. Which means, you can make the cake ahead of time and then add the berries before you drive to a potluck party, or church gathering, or firework watching.
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