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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What a mess! I had the same problem as the previous reviewer with the cake sticking to the pan. I think the turbinado sugar melted and adhered to the pan. As a result, half the cake stuck to the pan. I made the cake a second time with a simple bundt pan instead of the more decorative one I initially used. It still failed. Lots of expensive ingredients wasted.
This cake is deliciously moist and flavourful. The almond comes through very nicely. My only qualm is that the cake stuck terribly to the pan after following the recipe's instructions for greasing the pan and sprinkling with turbinado sugar. The parts of the cake that came out of the pan cleanly did benefit texture-wise from the crunchy sugar, but in the future I will probably return to my previously successful method of greasing a bundt pan with butter exclusively.
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