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Almond Brickle Dessert |
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Serves: 9 Print this RecipeLouise Bork - Gaifield Heights, Ohio Bake-Off® Contest 18, 1967 Prize Winner Small squares of this rich, almond-flavored cake dessert will satisfy your sweet tooth. The buttery brickle topping adds the flavor of a premium ice cream. 1/2 cup slivered almonds 1/3 cup sugar 1/2 cup margarine or butter 1/4 cup honey 1 tablespoon milk 1 3/4 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/2 cup margarine or butter, softened 1/3 cup milk 1 teaspoon almond extract 2 eggs Heat oven to 350°F. Grease 9-inch square pan. In small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup margarine, honey and 1 tablespoon milk. Cook over medium heat until mixture boils, about 9 to 11 minutes, stirring constantly; boil an additional 2 minutes. Remove from heat; set aside. In large bowl, combine 1 cup flour, 2/3 cup sugar, baking powder, 1/2 cup margarine, 1/3 cup milk, almond extract and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 3/4 cup flour; mix well. Spread batter in greased pan. Spoon almond mixture over batter; spread evenly to cover. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 450; Protein 6g; Carbohydrate 49g; Fat 26g; Sodium 310mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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