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Woah Nelly! You may want to sit down for this one, with a cup of coffee, that is. I am not just saying this because I want you to make this cake, I am saying this because I know that once you make it and have a slice, you are going to make another one tomorrow, and the next day. Then you are going to make it for the next club meeting, your friend who is having a birthday, the family Christmas pot-luck, and the night you are supposed to fast before tomorrow’s annual colonoscopy… Yep, you gonna cheat and have to reschedule that fun little event. Let’s just get right to this recipe. Besides, if you happen to have been at club meeting when a crunch cake was shared, or you are that friend who is now one year older, or if you are Aunt Bea or Cousin Rhonda from Christmas, you are not even reading this. You are scrolling down, and hoping like heck you have everything on the ingredients list so you can get straight to baking. Afterall, a big hunk of warm Auntie's Almond Crunch Cake would be so good after dinner. Or, instead of dinner.

Enjoy Y'all!,


---------------------------------------- INGREDIENTS:

Preheat oven to 350°

  • 3C Sugar

  • 3C All Purpose Flour

  • 6 eggs

  • 1 and 1/2C butter

  • 1 Tb Vanilla Extract

  • 1 tsp Almond Extract

  • 1/2 tsp Salt


  1. First combine the flour and the salt in a bowl. Set aside.

  2. Then, in a large batter bowl:Cream the softened butter. 

  3. Add sugar gradually, mixing until texture is fine and gritty.

  4. Add eggs one at a time, beating after each addition. 

  5. Put in 1 tablespoon of vanilla and ½ teaspoon of almond extract.

  6. Now, slowly stir flour/salt mixture into the batter, gently beating until the flour is moistened. Notice I said gently beat the batter. If you knock the socks off this batter you will bake a boat anchor, not a cake.

  7. Pour the batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 25 minutes, or until a toothpick inserted comes out clean and cake shrinks slightly from the sides of the pan.

  8. Cool in the pan for about 15 minutes, then turn it out onto a wire rack with top facing upward until it has finished cooling, about 20 more minutes or so.

  9. Now, most importantly, cut yourself a huge slice and hide it! If you don’t, when you get up tonight for a midnight snack, you will be out of luck. I mean, I'm just sayin’.

Side note:  When the kiddos were little I baked this cake all the time. As a few know now days, I have learned a bit more about the long term benefits of a healthy diet plan. Yes, I know this recipe has a lot of sugar.  That's why I plan to bake it often, but cut small pieces and share with many!  We all know sharing is good for the soul!



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