Almond Pecan Sheet Cake
If you love almond flavoring, this is the cake for you! The cake is perfectly moist with the softest texture and then paired with an almond vanilla pecan frosting. SO GOOD!
Author: Amanda Rettke
Recipe Type: Dessert
Total Time: PT35M
|1 cup (226g) unsalted butter|
|1 cup water|
|2 cups (250g) all-purpose flour|
|2 cups (400g) granulated sugar|
|1/2 cup (115g) sour cream|
|1 teaspoon almond extract|
|1/2 teaspoon salt|
|1 teaspoon baking soda|
|2 large eggs, (must be room temperature)|
|1/2 cup (113g) salted butter|
|1/4 cup (61g) milk|
|4 cups (500g) confectioners' sugar, (sifted)|
|1/2 teaspoon almond extract|
|1 cup chopped pecans|
Yield: 24 servings
Preheat oven to 350°F.
In a large saucepan, bring 1 cup butter and water to a boil. Once butter is melted and there is a low rolling boil, remove from heat.
IN THIS ORDER: Stir in flour, sugar, sour cream, 1 teaspoon almond extract, salt, baking soda, and eggs. Whisk after each addition until smooth.
Pour batter into a prepared 10x15-inch baking pan.
Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and an inserted toothpick is removed with a few crumbs. (not wet)
Combine 1/2 cup butter and milk in a saucepan; bring to a low rolling boil, then remove from heat.
Add in sugar 1 cup at a time making sure to whisk after each addition.
Add in 1/2 teaspoon almond extract. Whisk well. It will be similar to a gravy consistency.
Stir in pecans. Spread frosting over warm cake.