1963 Pillsbury Coobook: Almond-Butter-Crunch Cake

It's "crunch time" around here!  We'll be leaving for Marulaon around 5 p.m. Central Time tonight.  So, maybe you can whip up this coffee cake and pray for us as we travel across the beautiful Pacific Ocean...

Almond-Butter-Crunch Cake
Yield:  1 Coffee Cake
1 cup sifted all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup sugar
1 egg
1/4 cup milk
1 teaspoon grated lemon rind
Preheat oven to 350 degrees.  Sift four with baking powder and salt.  Cream together butter and sugar.  Ad egg;  beat 1 minute.  Blend in half the dry ingredients, then milk and lemon rind.  Stir in remaining dry ingredients.  Turn into greased and floured 8-inch round layer pan.  Spread with following hot Almond-Butter-Crunch Topping.  Bake at 350 degrees for 25 to 30 minutes.

Almond-Butter-Crunch Topping
1/4 cup butter
1/4 cup sugar
1/2 cup almonds, ground or finely chopped
2 tablespoons milk
Combine in saucepan butter, sugar, almonds and milk.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.  Spread on cake.


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