I was taught to always use margarine NEVER butter in this recipe; butter makes it break apart too easy!

I made this a couple years ago for a family reunion. It was VERY well received! I am no longer admitted into a reunion without this almond cake. I also make extra for my dad to take home. Instant family favorite. Thank you. Butter works great... never had a problem.

I agree with Jean, never use butter, use margarine. This cake is usually made in a narrow molded tin pan-found in Scandinavian shops (about .00). I add chopped almonds which float for a more delicate texture. This is a family favorite this time of year.

You just saved my Christmas! I think someone tossed the recipe! To Jean T. I was told the opposite to only use real butter in the cake. I always use butter and it is marvelous!

This cake is excellent. The texture was light and there were delicious cripsy bits from the top edge of the pan. I made a double recipe with a Bundt pan. A single recipe would make a small cake.

This cake recipe is a keeper! So easy and satisfying! Thanks!

This has now become my favorite almond cake recipe. Crusty top and soft interior. Would use only butter. A major success!

My mom made this cake at Christmas and it was dense but still tasted good. She did not use melted butter. I made it with melted butter and the consistency was much lighter. I did have one problem, I used all natural almond flavor and it did not taste almond at all. I guess I'll try again with pure almond EXTRACT.

After trying someone elses cake from this recipe and loving it.. I decided to make one. I doubled the recipe and used a Bundt pan which I sprayed with vegetable spray. Mixed all ingredients and used real butter. It was done well before the 50 minutes, I would say about 40 minutes. Very crisp outside, and I could not get it out of the pan. ended up breaking it up to get it out. It was quite heavy in texture. Good flavor though. The other I tried was very different, more like a nice pound cake with a great texture. Not near as brown. Is this difficulty from using butter instead of margarine? You would have thought with all of that (2 sticks) plus the pan spray it would have jumped out. I let it cool completely as after 20 minutes it was no where near wanting to come out.

Had the same problem. Use PAM "baking" made with flour no-stick cooking spray. End of problem

I used this recipe to make cupcakes with a buttercream icing. I used butter at room temperature, filling the cups to a quarter of an inch from the top and baked the cupcakes for twenty minutes at the same temperature. They came out so moist and delicious!!

This delicious cake comes out beautifully every time. I use butter like the recipe says.

Do the folks who use butter in this recipe use salted or unsalted butter?

I always buy unsalted.

I always use unsalted butter unless the recipe calls for salted butter.

I love this cake! However, I am having trouble getting it out of the pan. I spray the pan with baking spray, use melted butter as in the recipes, and wait for it to cool. Even the non-stick pan stuck. Any suggestions?

Mary, the spray needs to be the "baking spray" that has flour in it (I use the one with the blue top). BAKER'S JOY!

I just made this on a whim and LOVE IT!!! I used margarine in place of butter. It has such a great texture and flavor I have decided against powdered sugar. I can't stop nibbling on it!!! This will be my go to dessert from now on!!!

Yes, this is our all-time favorite cake, too. I have made single recipes that wouldn't come out of the pan, too. I now have a new Bundt pan by Nordicware that I absolutely love. It is the Heritage pan and it is recommended to use Baker's Joy instead of regular Pam-type products. The cake falls out of the pan. The spiral design produces lots of crispy edges and is absolutely beautiful and delicious. I also serve it with fresh fruit like strawberries and raspberries and whipped cream sweetened. I have made it with margarine and with butter and honestly can't tell the difference. The first time I made the cake, I forgot the milk! It still tasted wonderful e en if it was chewy and dense!!! Now my granddaughters ask for it for their birthday cake! I also get asked for the recipe... even by my ex-husband!

I have tried this recipe twice, for use with the pan I bought specifically for it in a Scandinavian Shop in Minneapolis. Though the cake is delicious, it is impossible to get out of the pan. Even after spraying thickly with PAM. Maybe margarine is the answer. (I used butter). I am very disappointed.

The secret of getting the cake out of the pan: Sprinkle the pan with a few almonds after spraying it. Works every time.

I have made this a hundred times and always use real butter. the secret to getting it to not STICK is: butter entire inside of pan, then flour and then a generous coating of Pam baking spray (baking flavor). Also, do not try to remove this cake from pan for at least 30 minutes. use this method and it will never stick - not once - no matter what pan you use. (I also use mini-Bundt 6 mold pan - they are so cute!)

I've made this recipe for our church bazaar for our ethnic room for several years now. I've used both butter and margarine, but I think the margarine works out better. It is easy to make, but hard to get out of the special pan whether I spray or grease by hand. I only convect bake for 25-30 min. til lightly golden.

Oh, this is just wonderful. I just made it today and served it with ice cream. Everyone raved about it. Thank you so much for sharing.