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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Almond Breakfast Cake

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Almond Breakfast Cake Empty Almond Breakfast Cake

    Post by Lobo Sat 13 Feb 2016, 8:34 pm

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    Almond Breakfast Cake
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    Prep Time: 30 minutes
    Cook Time: 55 minutes
    Servings: 8
    Almond paste, almond extract and sliced almonds deliver a triple dose of almond flavor to this single-layer cake. Make sure to use almond paste rather than marzipan, which contains sugar. Fresh almond paste is soft and blends easily with the butter. To keep it fresh, always store it tightly wrapped so that it doesn’t take on moisture. 






    • 123

    Ingredients:


    • Unsalted butter for greasing 
        

    For the crumb topping: 


    • 6 Tbs. all-purpose flour 
    • 1/3 cup firmly packed light brown sugar 
    • 1/4 tsp. ground cinnamon 
    • 2 Tbs. unsalted butter, melted 
    • 1 cup sliced almonds 
        

    For the cake: 


    • 2 cups all-purpose flour 
    • 1 1/2 tsp. baking powder 
    • 1/4 tsp. salt 
    • 8 Tbs. (1 stick) unsalted butter, at room temperature 
    • 1/4 lb. almond paste, at room temperature 
    • 1 cup granulated sugar 
    • 2 eggs 
    • 1 tsp. vanilla extract  
    • 1/2 tsp. almond extract 
    • 3/4 cup milk 

    Directions:

    Preheat an oven to 350°F. Butter a 9-inch round cake pan.

    To make the crumb topping, in a bowl, stir together the flour, brown sugar and cinnamon until blended. Add the melted butter and stir together until the mixture is evenly moistened and crumbly. Gently stir in the almonds until just evenly distributed. Set aside.

    To make the cake, in a bowl, sift together the flour, baking powder and salt. Set aside.

    To make the batter by hand, in a large bowl, combine the butter and almond paste. Using a wooden spoon, beat until smooth. Add the granulated sugar and beat until blended. Add the eggs, vanilla and almond extract and stir until blended, about 1 minute. The mixture may look slightly curdled. Add the flour mixture in 2 additions, alternating with the milk and beginning and ending with the flour, and mix until just blended.

    To make the batter with an electric mixer, in a large bowl, combine the butter and almond paste and beat on medium speed until smooth. Add the granulated sugar and beat until blended. Add the eggs, vanilla and almond extract and beat until blended, about 1 minute. The mixture may look slightly curdled. Add the flour mixture in 2 additions, alternating with the milk and beginning and ending with the flour, and beat until just blended.

    Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the crumb topping evenly over the surface. Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer to a wire rack and let the cake cool completely in the pan. Serve immediately, or cover the cake with plastic wrap and store at room temperature for up to 3 days. Makes one 9-inch round cake.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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