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Thursday, June 28, 2012

THB ~ Almond-Crusted Butter Cake

At The Home Bakers (THB) 
we are baking our 5th cake from
THB's First Book 
Coffee Cakes by Lou Seibert Pappas. 
And here is my version!
the round moulds have a removable bottom which make it easy to take the cakes out!
the loaf pans are a lovable size!  purchased online from www.bakingfrenzy.com!
rising quite well even without baking powder but I did beat up
a mountain with the butter/sugar/eggs mixture! hahaha

my new mini moulds are so delightful, one mouthful only!
how do you like my new 2 tier cake tray?  darn cheap too at 50% discount!
almond-crusted butter cake, Lena's bread and castle scones was last night's bake session!
all the cakes developed nice crusts with dense interiors

And while google-ling other bakers for this recipe, came across this 
blogger with an interesting story, delightful!
and more reasons for baking cakes!
check it out at half a cake HERE!

Since I am hosting for this cake, I am to provide the recipe for it,
so here goes:

Almond-Crusted Butter Cake
(recipe adapted Coffee Cakes (pg 104) by Lou Seibert Pappas)
0.5 cup (or 2oz) slivered or sliced almonds
1.5cups (or 3 sticks) unsalted butter at room temperature
1 lb. powdered sugar (or as much as you think you need to cut down!  I used 140gm)
6 eggs at room temp.
2 tsp. vanilla extract
1/2 tsp. almond extract (*omitted as I do not have it)
1/2 tsp. salt
2.75 cups cake flour

Preheat oven to 300oF.  Lightly butter a 10-inch Bundt pan or tube pan and coat the sides with the almonds.  (I used 6 mini loaf pans I bought from http://www.bakingfrenzy.com/bakewares-c-20.html)

In a large bowl, cream the butter with a wooden spoon or an electric mixer until light.  Gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, beat until smooth.  Mix in the vanilla and almond extracts and the salt.  Gradually add the flour, beating until smooth and fluffy. Spread the batter evenly in the prepared pan.

Bake for 1 hour and 15 or 25 mins, or until the cake is golden brown and a cake testing inserted  in the center comes out clean.  Let the cake cool in the pan for 15 minutes, then unmold right side up on a wire rack to cool completely.  Cut into slices to serve.

Makes one 10-inc bundt or tube cake: serves 16 to 20

** the full recipe gave me 6 mini loaves, 6 mini cakes and two halfcup ramekin size cakes!
or Loaf Variation:
Prepare two 4.5" by 8.5" loaf pans as above, then add the batter, smooth the top, and bake for 1 hour or until the loaves are golden brown and a cake tester inserted in the center comes out clean.  Cut into slices to serve. Makes 2 small loaves, serves 16 to 20.


LaraQ said...

I DO have almond extract and can't tell from your recipe what your correction was. Did you just leave it out or was the 2 tsp of vanilla the increased amount from 1 1/2 tsp of vanilla (plus the 1/2 tsp vanilla extract). I'd really be interested in making the recipe .. as soon as I get some cake flour in. :)

kitchen flavours said...

Hi Emily@Super Baker! Three bakes again? Wow!
This cake rises really well even though there's not leavening at all! I enjoyed this cake, almond cake is one of my favourite! Thanks for this pick!
And the link you gave for the bakewares, I think I found something I like! Hehehe! Cookbook and bakeware addict, aren't we? Hehehe!

Kit @ i-lostinausten said...

I love your version of this cake with those round mini moulds. Cute & very tasty looking mini almond cakes! LOVELY! :)

babyfirecat said...

Hi Emily!

Your cake looks wonderful! Love it when you also used the small cake tins so that there's more almond crust per cake ratio. Thanks for putting up the recipe, I am going to bake this soon!

MiMi Bakery House said...

Hi Emily, yr cake is looking good... Are you using a huge mixer to whisk yr butter?? Nice cake tier tray too... Get one for me pls... hehehe....

Unknown said...

Hi Emily, had the same idea as you and baked it into cupcakes! Your do look so delicious! - Mich@Piece of Cake

Emily said...

Dear LaraQ,
I left out the almond extract. So its 2tsp of vanilla with 1/2 tsp almond! What's your blog link?

Hi Joyce,
We are thick as theives, aren't we!

Hiya Kit,
They are CutEsY and I am glad you agree!

Hola Riceball,
Can't wait to see your version of this cake!

Hello MiMi' mother!
just a 4.5q kitchenaid mixer. Cake tray sold out!

Hiya Mich,
Popping over to your place for a visit!

Anonymous said...

Thank you for your clarification on the vanilla/almond extract question, Emily.

I don't have a blog (it's WAY too much work, I think) but I do post a lot of recipes to my LiveJournal account. I'm signed in through my google account as LaraQ but on LJ, I'm A_Boleyn.

In case you want to check it out.


Unknown said...

Forgot to say I love your cake tray! How much was it and where did you get it from? Mich

Zoe said...

The full amount of this recipe does yield lots of small cakes... Do you like this cake? I've mixed with mine.

Emily said...

Hi Mich,
I always make it a point to drop by that KK place whenever I visit Tesco Ampang. There were 2 units left, I put 1 in my shopping basket, 10 mins later coming back for the 2nd piece... GONE!!

RM7.50 after the 50% discount. Good pricing right?

Hi Lena,
This sort of reminds me of the olden cake from yonker years ago.. the type that you dunk in kopi-O kosong type. BTW thats how I ate my rectangular piece, sliced diagonally, lightly toasted to warm it up (just out from the fridge) dunk and eat, dunk and eat!

MiMi Bakery House said...

Wah, tat cake tray is cheap indeed... SG, doesn't sell tat cheap...

Emily said...

Aiyaks! I meant Zoe not Lena! Sorry!

Emily said...

Dear Zoe,
This sort of reminds me of the olden cake from yonker years ago.. the type that you dunk in kopi-O kosong type. BTW thats how I ate my rectangular piece, sliced diagonally, lightly toasted to warm it up (just out from the fridge) dunk and eat, dunk and eat!

BTW, the mini cakes has been packed up and distributed!

Unknown said...

Hi Emily,
Lovely selection of recipe. Made mine in a 10 inch bundt and the cake was all gone by the breakfast time next day!
BTW I like your cake stand and thanks for the bakingfrenzy link.

lena said...

wow, you got that for RM7.50?? lelong price already!! i like your mini round tin too, that comes with removable base and i think you really have lots of baking tins!

eileen said...

Your cake tray is nice, so as your cake :)
Eileen@hundred eighty degrees

Zoe said...

Your neighbours and friends must be so happy receiving lots of cakes from you.
I don't mind eating one or two of my mini loaves but my husband thinks that the cake texture is not fluffy enough which I do agree with him. Btw, I do realised too that my cake batter is thicker and that's because it is winter and even melted chocolate solidified within 10 min. It is quite challenging to keep butter light and fluffy and I have to wrap hot towel around my KA bowl while beating :) Actually, I prefer baking during winter because the butter and chocolate are easily to manage than baking during Summer. :)

Edith said...

This looks fun but I hope to give this a try soon.

Jasline (Foodie Baker) said...

Wow that's a lot of cake you've got there! Thanks for choosing this cake, it's a great cake, will definitely try it again with baking powder, hoping it would be more softer and fluffier the next time!

Anonymous said...

These are lovely. I didn't get to bake them but I am going to try to fit it in. You make it look, worth the effort.

Yummy Bakes said...

Looks presentable in mini sizes too. I shall aim to go mini size in my next attempt.

mui mui said...

Hi Emily, your cake stand looks so so pretty..even the price also pretty hehehe
Your almond crust butter cake looks so lovely in little little baking tins. Will try this in future..: )

Alice said...

thks for choosing this cake, Emily
with slight modification, it is a great cake :)

Unknown said...

Love those mini cakes! They look yummy and perfect for fun afternoon tea parties.
bakery shop brooklyn

Irene Jennings said...

Just made this recipe and it is so yummy. Mine looks almost as beautiful as yours, maybe my almonds are not quite as pretty. I am so thankful for now knowing that I need to bake with almond flour, not almond meal. What a difference!

irene of Graphics Matrox

WriterRose said...

This recipe for Almond-Crusted Butter Cake sounds absolutely delicious! The addition of slivered or sliced almonds to coat the pan and create a crunchy exterior is a wonderful touch. The use of both vanilla and almond extract in the batter must add a lovely nutty flavor to the cake, and I appreciate that the recipe can easily be adapted to make mini loaves or individual ramekin-sized cakes. Overall, this recipe seems like a great option for a special occasion or a weekend baking project and to discuss more about Professional bakery courses in Chennai