BERRY ALMOND CAKE
I needed to use up some of the berries I froze last summer so I changed up my favorite sour cream cake recipe to come up with this barely-sweet cake with a whiff of almond flavor. It's great with a cup of tea or coffee. Feel free to increase the amount of sugar for a sweeter cake.
Provided by LauraF
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
- Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
- Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 43.9 g, Cholesterol 84.1 mg, Fat 23.6 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 11.8 g, Sodium 397 mg, Sugar 21.4 g
ALMOND BERRY LAYER CAKE
Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market.
Provided by The New York Times
Categories dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
- Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
- Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
- Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
- Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
- Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
- In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
- Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 276 milligrams, Sugar 30 grams, TransFat 0 grams
BERRY LAYER CAKE
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 350 degrees. Butter three 10-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla seeds. In a separate bowl, toss together blueberries and cornstarch.
- In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
- Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 1 minute more. Remove bowl from mixer; fold in blueberries.
- Divide batter evenly between prepared pans, spreading to edges with a small offset spatula. Tap pans on counter to release any air bubbles. Bake, rotating pans halfway through, until a tester inserted in centers comes out clean and tops are lightly golden, about 30 minutes. Transfer pans to a wire rack; let cool completely. Turn cakes out of pans and remove parchment.
- Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes.
- Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2 tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with beating.) Whisk in 1 teaspoon vanilla.
- Switch to paddle attachment. Beat on low speed until air bubbles are eliminated, 3 to 5 minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature. Repeat process twice more with remaining ingredients, using the same amounts each time, then combining all three batches of buttercream in the large bowl and covering with plastic. Remove 2 cups buttercream; set aside.
- Fold jam into large bowl of buttercream. Add burgundy food color, a drop at a time, until desired color is reached.
- Assembly:Place a cake layer, bottom-side down, on a cake stand or serving platter. Spread about 1 1/2 cups buttercream over it; top with a second cake layer, bottom-side down, and another 1 1/2 cups buttercream. Finish with a third cake layer, bottom-side up. Evenly spread top and sides of cake with a 1/2-inch thickness of buttercream, smoothing with an offset spatula.
- Divide remaining buttercream among three bowls, then lighten each with some of the reserved 2 cups white buttercream, creating different shades. Transfer to pastry bags fitted with open and closed star tips in a variety of sizes. Pipe swirls and rosettes of buttercream on top of cake. Frosted cake can be refrigerated overnight; bring to room temperature and top with berries before serving.
MIXED BERRY ALMOND CAKE
Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.
Provided by sioux16
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
- Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
- Lightly dust cake with confectioners' sugar.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 63.9 g, Cholesterol 99.5 mg, Fat 24.5 g, Fiber 3.7 g, Protein 8 g, SaturatedFat 10.4 g, Sodium 292.4 mg, Sugar 28.7 g
ALMOND-BERRY COFFEE CAKE
I made this for for weekend guests. It is a great summery coffee cake. Very pretty to cut! It's from Martha Stewart.
Provided by KathyP53
Categories Breads
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Make topping: Whisk 1 cup flour, brown sugar, cinnamon, 1/2 teaspoons salt, and almonds in a medium bowl. Using fingers, work in 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
- Make cake: Use cooking spray to coat a 10" tube pan with a removable bottom. Place pan on a baking sheet. Sift together 2 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoons salt into a medium bowl. Set aside.
- Fold raspberries into jam in a small bowl.
- Put 3/4 cup butter, granulated sugar, and lemon zest into bowl of electric mixer fitted with paddle. Mix on medium-high speed until pale and fluffy, 3-4 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Mix in vanilla. Reduce speed to low. Mix in half of reserved flour mixture, followed by sour cream. Add remiaining flour mixture. Beat until just combined.
- Spoon HALF of batter into prepared pan. Mounf berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with topping.
- Bake until golden brown and toothpick inserted into center comes out clean, 65-70 minutes.
- Let cool slight on a wire rack, 10-15 minutes. Run a knife around edges of pan to loosen,. Pull up on tube to lift cake from pan. Let cool on rack for 15 minutes. Invert cake on a baking sheet, remove tube portion, then re-invert cake onto rack to cool completely.
Nutrition Facts : Calories 709.6, Fat 34.6, SaturatedFat 19.1, Cholesterol 137.1, Sodium 384.9, Carbohydrate 92.4, Fiber 3.4, Sugar 51, Protein 9.3
MIXED BERRY ALMOND CAKE
Make and share this Mixed Berry Almond Cake recipe from Food.com.
Provided by Adie264
Categories Breakfast
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan.
- Add almond paste, sugar and butter to a mixing bowl. Beat on medium speed until smooth. Add eggs, one at a time, beating well between each addition. Beat on high for three minutes.
- Sift flour with baking powder and salt. Add flour mixture to almond mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges.
- Evenly sprinkle berries across batter. Drop spoonfuls of remaining batter on top of berries and sprinkle with almonds.
- Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack for 15 minutes. Gently slide a knife around the inside edge of pan and release springform circle. Lightly dust with powdered sugar. finish cooling on rack or serve slightly warm. This cake is equally delicious served cold.
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