Bake. Share. Love.
"It's so yummy. I bake Pipka's Almond Cake often for company
--- everybody always loves it!" - Elsbeth
" Pipka's trays are beaituful. They look like hand painted pottery. You'd never guess they were melamine. I bought two, one for the cake and one for my cosmetics."
- Judy C.
Pipka’s Famous Almond Cake
Beat well: 1¼ cup sugar, 1 large egg, 1½ tsp Pipka’s Pure Almond Extract,
and ⅔ cup whole milk.
Mix in: 1½ cup flour, ½ tsp baking powder.
Slowly add: 1 stick melted unsalted butter, cooled.
Generously butter and flour Pipka’s Almond Cake Pan. Pour batter into pan.
Sprinkle sliiced almonds and Turbinado sugar (optional) on top.
Bake at 350° for 38-42 minutes until golden brown.
Cool in pan for 6-8 minutes. Invert cake onto cooling rack. Let cool completely.
Sprinkle with confectioner’s sugar before serving.
(To freeze, wrap in plastic wrap. Cake can be frozen for up to 4 months.)