Almond Sticky Cake
Part cake, part candy, part cookie, this sticky quickie dessert whisks together in minutes. It’s rich; a little goes a long way.
½ cup each sugar, flour
1 stick butter, melted
1 teaspoon almond flavoring
Set the oven to 350 degrees and grease a round cake or pie pan. Whisk eggs until light, then whisk in sugar, flour, butter and almond flavoring. Pour into the pan, sprinkle with almonds and bake 20-25 minutes or until golden brown and firm. Cool a few minutes, then cut in 6 to 8 wedges.
Cook’s note: A nice garnish is a small dollop of raspberry jam or a drizzle of low-fat strawberry yogurt.
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