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Alice Peterson's Danish Cream Cake Recipe

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This recipe for Alice Peterson's Danish Cream Cake is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cake:
1 cup heavy cream
2 eggs
¼ cup almond extract
1 ½ cup sifted all-purpose flour, sifted
1 cup sugar
2 t. baking powder
¼ t. salt
For the topping:
6 T butter
1 /3 cup sugar
½ cup slivered almonds
1 T heavy cream
1 T all-purpose flour
Directions:
Directions:
Preheat oven to 350 degrees. Whip cream and almond extract until the mixture holds soft peaks. Beat the eggs and fold in. Sift together the flour, sugar, baking powder, and salt. Add mixture to cream, folding in until well-blended. Pour into greased and floured 8" spring form pan. Bake for 45 minutes.

Make almond mixture: In a small saucepan, combine all the ingredients. Stir over low heat until well-blended. Spread over cake. Bake 10 minutes longer.

 

 

 

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