Almond And Cinnamon Cake Food

ALMOND AND CINNAMON CAKE

Steps:

• Pre-heat the oven to 180C / 160C fan / Gas 4 and grease and line a 9 inch cake tin with baking parchment.
• Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
• Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
• Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
• Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
• Pour into the lined cake tin and sprinkle with the flaked almonds.
• Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
• Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

PRIZE WINNING ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F; grease and flour a bundt pan.
• Beat sugar, egg, almond extract, milk and softened butter together.
• Gradually add flour, baking powder and cinnamon.
• In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
• Pour cake batter over almonds/sugar.
• Bake for 50 minutes or until toothpick comes out clean from center of cake.
• Cool for 15-20 minutes, then remove from pan.
• Cool on wire rack.
• Serve warm or cooled - your preference.

CINNAMON ALMOND CRUMB CAKE

Steps:

• Preheat the oven to 350°F Grease a 10-inch tube pan. Line the bottom with a disk of parchment paper.
• For the topping, combine the flour, sugars, cinnamon, butter and salt in the bowl of a food processor fitted with the metal blade. Processes until all the ingredients are well combined. The mixture will resemble fine moist crumbs.
• For the cake batter, beat the Almond Paste with the sugar in the bowl of an electric mixer until well combined, approximately 2 minutes. Add the butter and beat until fluffy. Beat in the eggs. Scrape the bowl then stir in the milk. Fold in the baking powder, flour and vanilla.
• Spread the batter into the pan. Bake until a toothpick inserted in the center of the cake comes out dry, approximately 50 to 60 minute. Cool on a rack then unmold.
• Dust with powdered sugar before serving.

APPLE & ALMOND CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
• In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
• While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.

CINNAMON ALMOND RING COFFEE CAKE

Steps:

• FOR THE FILLING: fit standing mixer with paddle attachment and mix almond paste, confectioners sugar, dark brown sugar, cinnamon and cream cheese until smooth. cover with plastic and refrigerate until ready to use.
• FOR THE DOUGH: Adjust oven rack to upper-middle postitions and heat over 200°F When oven reaches 200F shut oven off. Lightly grease large bowl with nonstick cooking spray. Line 2 baking sheets with parchment paper and grease with cooking spray.
• Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes togehter, increase speed to medium and mix until shiny and smooth, 4-6 minutes. (Dough will be sticky). Turn dough onto heavily floured work surface, shape into ball, and transfer to a greased bowl. Cover bowl with plastic wrap and place in turned-off oven until dough is nearly doubled, about 20 minutes.
• On lightly floured surface, divide dough into 2 equal pieces. Working with one piece of dough at a time, roll dough into an 18x9-inch rectangle with long side facing you. Spread with half the filling; using both hands, carefully roll the dough into an even cylinder and moisten the top 1/2-inch of the dough to seal. Press to seal and transfer, seam side down to parchment-lined baking sheet. Repeat with remaining dough and filling. Shape each cylinder into a ring. Using paring knife, make cuts around the outside of dough. spacing them about 1 1/2 inches apart. Rotate each piece of dough cut side up.
• Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30-40 minutes. Remove from oven and heat oven to 375°F.
• FOR THE TOPPNG: Whisk reserved egg whites in small bowl, then brush rings with with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking.
• While rings are baking or cooling, whisk confectioners sugar, cream cheese, milk, and vanilla in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.
• COFFEE CAKE IN THE FREEZER: This recipe makes two coffee cakes, which can be baked together or separately, with the second ring frozen for later use.
• To freeze one coffee cake: Transfer shaped ring ot large plate and wrap in two layers of plastic wrap and then foil. (Unbaked ring can be frozen for up to 1 month). The night before baking, transfer frozen ring to refrigerator. The next day, unwrap ring and transfer to baking sheet lined with parchment paper that has been grease with cooking spray. Then proceed to letting dough rise in the oven that has been heated to 200F and then turned off. Brush with egg wash, sprinkle with almonds bake (on middle rack) cook and ice as directed.

CINNAMON ALMOND STREUSEL POUND CAKE

Steps:

• Preheat oven to 360°F.
• Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan.
• Combine all filling ingredients in small bowl.
• Beat at low speed until well mixed; set aside.
• Combine flour, cake flour and baking powder in small bowl.
• Combine sugar, 1 cup butter and almond paste in large bowl.
• Beat at medium speed until creamy.
• Continue beating, adding eggs one at a time, until well mixed.
• Add almond extract and vanilla.
• Reduce speed to low.
• Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
• Pour half of batter into prepared pan.
• Sprinkle filling over batter so filling does not touch sides of pan.
• Spoon remaining batter over filling.
• Bake 45-60 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan.
• Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
• Drizzle over warm cake; sprinkle with sliced almonds.
• Cool completely.
• Enjoy!
• *Substitute 1 cup minus 2 tablespoons all purpose flour.

CREAM CHEESE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray a 9 x 13 cake pan.
• Cream butter, sugar and cream cheese very well until smooth.
• Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
• Sift together dry ingredients and add alternately with milk.
• Stir in cherries.
• Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
• Sprinkle almonds then topping over batter.
• Press lightly.
• Bake until tests done.

APPLE ALMOND CAKE

Steps:

• Grease a 9" springform pan and set aside.
• Peel, quarter and core the apples.
• Cut each quarter into 3 pieces to make 36 wedges; set aside.
• Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
• In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
• Pour over the dry ingredients and stir just enough to blend the wet into the dry.
• Scrape the batter into the prepared pan, smoothing the top.
• Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
• Sprinkle the almond topping mixture over the apples.
• Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
• Let cool on a rack.
• Release the side of the pan and serve with whipped cream.