Gooey Almond Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

Steps:

• Preheat oven to 200 degrees C.
• Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
• Whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter.
• Combine all dry ingredients.
• Mix dry ingredients with the butter mixture.
• Pour batter into the prepared pan and bake for 20 minutes.
• If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
• Let cool.
• The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
• Serve with a dollop of whipped cream.

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Steps:

• Prepare and bake cake according to package directions,
• Using a 13 x 9-inch cake pan.
• While warm, poke holes halfway into cake about 1 inch apart.
• Pour sweetened condensed milk into holes.
• Pour caramel topping over entire cake and chill in the refrigerator.
• When cake is cool, top it with Cool Whip and crushed Heath candy.
• Refrigerate overnight before serving.

Steps:

• Heat oven to 350°F.
• Mix cake mix, 1/2 cup melted butter, 1 egg and nuts until blended. Press into 13x9-inch pan sprayed with cooking spray.
• Beat Neufchatel, remaining eggs and butter in large bowl with mixer until blended. Gradually add sugar and extract, mixing on low speed until blended. Spread over mixture in pan.
• Bake 40 to 50 min. or until edges are golden brown and center is slightly gooey and jiggles slightly (Do not overbake). Cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch cast iron skillet with aluminum foil with the ends hanging over. Spray lightly with cooking spray.
• Combine flour, sugar, butter, egg, almond flavoring, and salt in a bowl. Mix well. Pour batter into the prepared cast iron pan and smooth it level. Sprinkle top with almonds and sugar.
• Bake in the preheated oven until lightly browned, about 40 minutes.
• Cool cake in the pan for 20 minutes. Carefully lift the cake out of the pan and cool completely on a rack, about 30 minutes more. Top cooled cake with a second rack and flip over. Carefully remove foil and flip onto a serving plate. Cut and serve.

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
• Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
• Press the mixture evenly into the bottom of the prepared baking dish.
• On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
• Whip on medium high speed so that all of the ingredients are well blended.
• Pour the filling over the crust and place into the oven.
• Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
• Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
• Serve with a dollop of whipped cream.
• Glaze:.
• Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.