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.