Marcella’s Butter Almond Cake | The Jewish Week | Food & Wine

Marcella’s Butter Almond Cake

Marcella’s Butter Almond Cake

Marcella’s Butter Almond Cake (Jessica Fechtor)

1 cake

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Jessica Fechtor wrote in her blog, Sweet Amandine, “Like many of the sweet recipes that have become staples in my kitchen, this one was passed on to me from my step-mom, Amy. I have preserved its original title, Marcella's Butter Almond Cake…. After doing some research, seems that "Marcella" is one Marcella Sarne of Long Beach, California, who entered this recipe in a baking contest sponsored by C&H sugar. She won the grand prize, a $40,000 custom kitchen! “

Reprinted with permission from STIR by Jessice Fechtor.


1 ½ cup sugar

¾ cup butter, melted

2 eggs

1 teaspoon almond extract [I've been known to up the quantity by an extra 1/2 tsp...]

1 ½ teaspoon vanilla extract

¼ teaspoon salt

1 ½ cup flour

3 tablespoons sliced almonds [that's sliced, not slivered, folks]

1 tablespoon sugar for garnish

  1. Preheat oven to 350 degrees. While the over is heating up, melt the butter over the lowest possible flame and set aside to cool.
  2. Spread the sliced almonds on a baking pan and toast them in the oven while you mix the batter. Toasting should take about 7 minutes. Follow your nose: When you smell toasted almonds, you've got toasted almonds!
  3. Grease and flour a 9-inch round pan. [try a fluted pan with a removable bottom.]
  4. Measure the 1 1/2 c. sugar into a mixing bowl.
  5. Pour the melted butter into the sugar and blend. Beat in the eggs. Stir in the almond extract and vanilla. Add the salt and flour. Mix well.
  6. Spread the batter evenly into the prepared pan. Sprinkle with toasted almonds and 1 tablespoon sugar for the garnish.
  7. Bake 30-40 minutes, until just golden on top. When the tart is baked through, a toothpick inserted into the center will come out clean.