Tosca Cake

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  • 290 cal
  • 16g fat (8g sat)
  • 85mg chol
  • 95mg sodium
  • 35g carb
  • 2g fiber
  • 22g sugars
  • 5g protein


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup melted butter, divided
  • 1/3 cup brown sugar
  • 1/2 cup sliced almonds
  • 1 tablespoon orange juice
  • 1 tablespoon bourbon (optional)


Preheat oven to 350° F. Butter and flour an 8-inch cake pan.

Whisk together flour, baking powder and salt.

Beat eggs and sugar with an electric mixer for 4 to 5 minutes, until thick and pale yellow. Beat in vanilla. Fold in half the flour mixture with a spatula, then fold in half the milk. Repeat with the remaining flour mixture and milk. Gently stir in ¼ cup melted butter until no streaks remain. Spread batter into the prepared pan and bake for 15 to 20 minutes, until barely set.

While the cake is baking, make the topping. Combine remaining butter, brown sugar and slivered almonds in a small saucepan; cook over medium-high heat for 1 minute, until bubbling hot. Carefully stir in orange juice and bourbon.

Remove cake from the oven and increase the temperature to 400° F. Using a broad spatula, gently spread the topping across cake. Return cake to the oven and bake for about 10 minutes, until the topping is deep golden brown.

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