Butter Cake
Ingredients:
- salted butter, room temperature - 1/2 cup
- unsalted butter, room temperature - 1/2 cup
- sugar - 1 cup
- almond extract - 1/2 tsp
- egg - 1
- flour - 2 cups
- sliced almonds - 1/2 cup
- egg white - 1
- water - 1 T
Instructions:
In a bowl, cream together the butters and sugar; add almond extract and egg; mix well. Beat in flour until well incorporated and forms a heavy thick dough. Divide dough among 4 - 6 ramekins and press the dough evenly into the dishes with your fingers.
Sprinkle a generous layer of almonds over each cake and lightly press down. Whisk egg white and water together; brush mixture over almond layer with a pastry brush.
Bake in a preheated 325 degreeoven for 20 - 30 minutes depending on the size of your ramekins and the depth of dough. They're done when they rise slightly in the center and the edges are light golden brown.
Cool for 10 - 15 minutes. To remove cakes from ramekin run a small paring knife around the edge of each cake then turn them upside down.
