Angel Food Cake with Almond Butter Frosting

Yield: 12 slices

Preparation Time: and Total Time: 20 min

Ingredients

1 angelfood cake, store bought, freshly baked or prepared from a cake mix

1 cup sliced almonds, toasted (see microwave directions below)

Almond Butter frosting:

5 tablespoons unsalted butter, softened

1 container (10 ounce) smooth almond butter (i used Barney Butter Bare Smooth Almond Butter)

1 cup powdered sugar

1/3 cup half and half

1 teaspoon pure vanilla extract

Directions:

Almond Butter Frosting:
With a handheld or stand mixer, beat the butter and almond butter about 2 minutes. Add the powdered sugar, half and half and vanilla extract. Increase to high speed and beat another 2 minutes. Add more powdered sugar if frosting is too thin or another tablespoon of half and half if frosting is too thick.

To toast almonds:
Evenly distribute almonds on a microwave safe plate. Cook on HIGH for 2 minutes; stir. Repeat in 1 minute increments, stirring almonds each time until nuts are nicely toasted. Let almonds cool before placing on top of cake.

To decorate cake:
Using a large spatula, frost outside, top and inside inner circle of the cake. Scatter cool, toasted almonds on top of cake lightly pressing into the frosting so nuts stay in place.

Any extra frosting can be tightly covered and refrigerated for up to 1 week.

Recipe, photo and food styling by Webstop

Frosting recipe adapted from www.sallysbakingaddiction.com

Please note that some ingredients and brands may not be available in every store.

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