• 3 ½ cups flour
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 cup butter
  • ¾ cup milk
  • ½ teaspoon almond extract
  • 4 teaspoons instant dry yeast
  • ¼ cup slivered almonds
  • 3 Tablespoons vanilla sugar (see recipe below)
  • Vanilla Sugar
  • 2 cups sugar
  • 1 teaspoon vanilla

A German pastry that has been around for centuries, and it still a favorite today

Tales of the Dinner Belle

By Brenda Stanley

I love dessert, but sometimes I am not looking for something that is over-the-top rich or sweet.  That is why I love my Almond Butter Cake.  It is a German recipe that has been handed down for generations and even though I’m German, I never had this delicious treat until I was an adult and made it myself.  It is a dense and slightly sweet pastry that is covered with a delicious vanilla sugar dusting and lots of sliced almonds.  There is some kneading and rising involved, but this recipe is still very simple to follow and easy to make.  You will need to make the vanilla sugar in advance, and it will make a lot, however, you can store it for up to a year and use it in other recipes as well.

Belle’s Almond Butter Cake

3 ½ cups flour

1 teaspoon salt

½ cup sugar

1 cup butter

¾ cup milk

½ teaspoon almond extract

4 teaspoons instant dry yeast

¼ cup slivered almonds

3 Tablespoons vanilla sugar (see recipe below)

In a large mixing bowl, combine the flour and salt.  In another bowl stir together ½ cup of melted butter, sugar, almond extract, and the yeast.  Add the milk.  Stir and then add to the flour.  Mix well using the bread hook of your mixer or knead for about 5 minutes on a lightly floured surface.  Spread the dough out on a small baking sheet and let rise in a warm oven (120 degrees) for 40 minutes.  Remove from oven and dimple the dough with a wooden spoon handle.  Cut the rest of the butter into little pieces and place into the holes.  Sprinkle evenly with vanilla sugar and almonds.  Bake in a 400 degree oven for 10 minutes.  Don’t over bake or it will be dry.

Vanilla Sugar

2 cups sugar

1 teaspoon vanilla

Wisk together the vanilla and sugar in a mixing bowl. If there are any clumps in the sugar, continue whisking until the ingredients are an even tone and consistency.  Line a cookie sheet with wax paper and pour the evenly sugar onto it. Smooth the sugar in an even layer and leave it to dry for three hours.  Shake the cookie sheet to bring the bottom layer to the surface and allow it to dry for another three hours.  Store in an airtight container for up to a year.