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"It's so good. I bake the cake often for company

--- everybody loves it!" - Elsbeth

​Pipka’s Original 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 slivered 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.