This cake is my favorite I-didn't-plan-ahead-and-I-need-a-dessert-pronto recipe. It works equally well as evening dessert or morning coffee cake, and it stays moist for days (if you don't eat every crumb first!)
3/4 c. plus 2 T. whole almonds (OR 3/4 c. almond meal, such as Bob's Red Mill)
1 c. plus 2 T sugar
1/4 tsp. salt
1/2 tsp. almond extract
3 large eggs
8 T (1 stick) butter, cut into chunks, softened slightly
1/3 c. all-purpose flour
1/4 tsp. baking powder
powdered sugar for dusting (optional)
Place rack in lower-middle position, and preheat oven to 350 degrees. Butter an 8" round cake pan, and line the bottom with parchment paper.
In a food processor, pulse the almonds, sugar, salt, and almond extract until nuts are fine. Add eggs and butter, and pulse to blend. Add flour and baking powder, and pulse until just blended.
Spread the batter in the pan, and bake until a toothpick in the center comes out clean: 35-40 minutes. Cool in the pan on a rack, then slide a knife around the edge to release the sides. Invert onto a plate, remove the parchment, and turn the cake right side up.
When completely cool, dust with powdered sugar. Can also be served with berries or a berry puree. The plain cake can be tightly wrapped and stored at room temperature.
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Yum. Could you send one through the computer?
ReplyDeleteThis looks too good! I'm making it tomorrow. thanks you 2!!! Hugs from Pennsylvania.
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