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Cinnamon-Almond Sheet Cake
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Description
Great for a large gathering for a BBQ or summer holiday.
Ingredients
- FOR THE CAKE:
- 3 cups Self-Rising Flour
- ½ cups Sugar
- ¼ cups Confectioners Sugar
- 2 Tablespoons Light Brown Sugar
- 1 stick Butter
- 2 whole Large Eggs
- 1 teaspoon Pure Almond Extract
- ½ teaspoons Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 2 pinches Nutmeg
- ½ cups Crushed Almonds (optional)
- FOR THE FROSTING (optional):
- 1 Tablespoon Vanilla Extract
- 3 cups Confectioners Sugar
- 3 Tablespoons Almond Silk Milk
Preparation
Preheat oven to 350ºF. Prepare a 9×12 inch nonstick sheet pan with sides.
Using a stand mixer with paddle attachment, mix flour and sugars on low speed. Add remaining cake ingredients and mix well.
Transfer batter to sheet pan and smooth with a spatula. Bake 30–35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool before frosting, if desired.
For the frosting:
Add all ingredients to a bowl and, using a handheld mixer, combine until creamy.
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