This isn’t as much an after dinner cake as it is a breakfast cake, like coffeecake.
At a low speed with a paddle attachment, mix until broken up.
- 6 oz almond paste (If you live near Berkeley, Berkeley Bowl sells this fresh. It’s great.)
Add to above and gradually increase speed to medium until sugar breaks up paste and there are no lumps.
- 1 cup + 2 tbsp sugar
Add to the above and mix until creamy, about 1 minute.
- 1/4 cup butter
Add to the above. Mix at medium until combined. Don’t overmix.
- 1 1/2 cups + 2 tbsps flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
Bake at 350 in 8″ round baking pan for 30-35 minutes.