Almonds and brown butter are a match made in nutty, buttery heaven. Both the cake and the glaze feature the toasty flavors of brown butter. If you prefer you can brown all 10 oz. of the butter together; just be sure to reserve 2 Tbs. for the glaze. Unmolding this cake is painless when you sprinkle the pan generously with turbinado sugar, which gives the finished cake a crisp, pleasantly sweet crust.
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Like christinawo, posted 4/5/19, I would also like for Fine Cooking to indicate the number of servings. The Nutritional Information link at the end of the ingredients list shows very high calorie (940) and carb (145) counts, but there is no indicator of serving size or number of servings per cake. Do you consider the nutritional info based on dividing this cake into 8? 12? 20? No clue. FC, please include this. Some of us cook for people who need to know these, carbs especially.
So I baked divided the cake into two 6 cup bundt pans. I sprayed both with Baker's Joy. One was coated with raw sugar, the other not. Ironically, the raw sugar version slipped right out of the pan, no problem. The other cake stuck a bit BUT I think I baked it in a bit too long. Cooking times for the smaller cakes were around 35 minutes. I checked with an instant-read thermometer (200 degrees according to an expert Bundt cake baker) and with the skewer. My oven runs a bit hot.
Does anyone know how many this should serve? I think my issue was recycled and I don't see any mention of servings in the online version. Thanks.
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