Sunday, June 10, 2007

Almond Breakfast Cake

almondcake_2


I loved the simplicity and ease of the French style yogurt cake I made last week so much that I decided to try it again, but this time with a twist. I had an open pint of heavy cream sitting in my refrigerator and I didn't want it to go to waste. So I used cream in place of the yogurt and oil and, although I still have all those lemons, I used almonds as my main flavor instead. I wasn't quite sure how my reinvented cake would turn out.

I ate a bit of cake with my morning coffee and I thought it was absolutely delicious. The cake was moist, almond-y, and not too sweet. It was a perfect morning cake. I packed a slice for my husband's lunch bag and later he sent me an email telling me how wonderful the cake was. My husband is my best taste tester since he always tells me the truth about the food I make. Well, the truth as he sees it. =)

Even so, I still get a bit nervous when I bring something new and untested to the office. I know that people don't care too much since it's basically free food, but I hate turning out a sub-par product. I usually share my baked goods by placing them in the lunch room with the name of the recipe written on a post-it note. I didn't know what to call this cake. But since I felt it was a nice treat with morning coffee, I decided to call it almond breakfast cake. And by the way, it was very well received by my co-workers.



Almond Breakfast Cake
(makes one 9-inch round cake)

1 1/4 cup (10 fl oz) heavy whipping cream
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 cup almond meal (finely ground almonds)
3/4 cup all-purpose flour
2 tsp baking powder
pinch of salt

Preheat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.

In a large bowl, mix the cream and sugar with a wooden spoon. Mix in eggs (all 3 at once is okay). Mix in vanilla and almond extracts.

Add the almond meal, flour, baking powder, and salt. Mix until the dry ingredients are just incorporated.

Pour the batter into your prepared pan. Bake at 350F for about 35 minutes or until your cake tester comes out clean and the cake springs back when lightly touched.

23 comments:

Mrs. E said...

What talent! I have been swimming in joy as I've been visiting many of your posts. I must say, I think I've gained 5 pounds just from viewing such scrumptious pictures. Thank you so much for sharing all of these wonderful recipes. I am definitely going to make your almond breakfast cake for my first borrowed recipe. Thanks again.

lululu said...

Oh, my question is "Don't you think the recipe is too simple to make such beautiful cake?"
I have to try it for sure. Thanks.

Culinarily Curious said...

My team and I start an arduous week of testing tomorrow, and I was trying to come up with a treat to bring in for the morning session. I think I just found it... thanks! :)

Cheryl said...

I love that you took a recipe you tried recently and just made a few changes and you have a completely new cake. Great combination and it looks like it would taste amazing.

Patricia Scarpin said...

It looks superb, Mary - I wish my co-workers would bring such delicious food! :)

Cookie baker Lynn said...

Mary, what a beautiful cake. I can almost smell the almonds. Perfect for a lazy morning!

Anita said...

It looks delicious! I know what you mean about giving away food that's not up to your standards - I always send my stuff to my boyfriend's office with tons of disclaimers like "tell them it was a test run!" or "I can make them prettier than that, really!"

Ivonne said...

Good for your for creating such a delicious cake, Mary! It looks so comforting.

gilly said...

Hi Mary - what a great use of the extra cream you had! I love the texture and taste that ground almonds lend to cake. I wonder if it would make a good loaf?

valentina said...

Oh, it sounds wonderful. Incidentally I am preparing a lemon and cornmeal cake to take to work tomorrow. I know how it feels about feeling a bit nervous about what to take to work.I once had a real disaster with a brownie. Terrible.! Back to your cake, I love the way you changed a few things from the original recipe.

Freya and Paul said...

I wonder why we don't have breakfast cake over here as I could eat cake at any time of the day!

MyKitchenInHalfCups said...

Looks like a true beauty of a cake. So couldn't I call it a coffee cake. . .

trupti said...

That is such a fabulous recipe, and the cake looks delicious, yes, it would be just perfect with some coffee.

Garrett said...

What a beautiful looking cake! Looks like it has good crumb, and sounds like it has shibby flavor! Def. digging it!

Abby said...

Ditto on the scared of trying new recipes and taking them in ... I conquered that by cutting baked goods into smaller pieces so they can be taste-tested first! I have this fear of making everybody sick ...

Judy said...

Just found your blog...love it!

What lucky co-workers you have...

Isn't it a great feeling when something with so many substitutions turns out so fantastic?

Helen said...

I might have to have me a slice for breakfast and a snack! Looks perfect!

Terry B said...

I'm sure your coworkers couldn't believe their luck with this delicious cake. Of course, I've found that most workplaces are like a plague of locusts when it comes to free food--especially baked goods.

Big Boys Oven said...

Something to look forward when one is awake!!! Marvellous to start a day.

Surfer said...

This is an incredible idea i love this, especially the macaroons, I go crazy for them, finally happy I found how to make them.

Nora B. said...

Mary, that looks like yet another wonderful cake.
p/s: I tagged your adaptation of the french yogurt cake because I wrote about baking with yogurt on my blog today. Thanks for the recipe, I really loved it.

Lis said...

Sounds delish! Don't you just love when an experiment turns to gold? =)

xoxo

:D said...

I know I'm really late on commenting, but that looks stunning, and I just had to say so :)
PS I'm loving your blog