Almond Camo Cake Recipes

MATCHA ALMOND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Butter and flour a 9-by-5-inch loaf pan.
• Combine the flour, baking powder and salt in a medium bowl.
• Combine the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the matcha, almond extract and vanilla. Gently stir in the flour mixture with a wooden spoon until it's just incorporated, being careful not to overmix.
• Pour the batter into the prepared pan and sprinkle the almonds evenly over the top, if desired. You can put as many or as few of the almonds as you like or none at all! I think it adds a wonderful crunch to the top of the cake.
• Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 55 minutes.
• Let cool in the pan for 10 minutes, then turn it out onto a wire rack. Meanwhile, quickly put together the glaze while the cake is still pretty hot.
• For the glaze: Whisk together the confectioners' sugar, lemon juice and almond extract in a small bowl. Whisk in some water, 1 tablespoon at a time, until the mixture is smooth and loose. Drizzle the glaze over the top of the cake with a spoon and brush the sides using a pastry brush. Cool until the glaze creates nice sugary crust on the outside.
• Enjoy!

ALMOND BUNDT CAKE FROM CAKE MIX

Steps:

• Preheat oven to 350°F.
• Grease and flour bundt pan.
• In a large mixing bowl, place cake mix, water, oil, eggs and almond extract. Mix until just blended. Beat on high for 2 minutes. Fold in nuts.
• Pour into prepared bundt pan.
• Bake for 50-60 minutes at 350°F or until cake tests done. Remove from oven and cool for 15 minutes.
• While cake is baking, prepare glaze. In a small saucepan, bring corn syrup and butter to boil. Remove from heat; stir in almond liqueur, keep warm over heat.
• Invert bunt cake onto cake round. Poke warm cake with a fork. Carefully brush on glaze every few minutes until glaze is done. Cool well before wrapping.

ALMOND CAMO CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray an 8-by-4-inch loaf pan with nonstick cooking spray. Line with parchment paper, leaving excess on the long sides of the pan for easy removal of the cake.
• Add the granulated sugar, butter and cream cheese to a stand mixer fitted with the paddle attachment. Cream on medium speed until the mixture is smooth and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition, until incorporated. Pour in the almond and vanilla extracts and whip until combined.
• Sift together the flours, baking powder and salt in a mixing bowl. Add half of the flour mixture and half of the milk to the batter and beat on low speed just until combined. Scrape down the sides of the bowl. Add the remainder of the flour mixture and milk and beat on low speed until the batter is smooth and homogenous. Divide the batter equally among 4 small mixing bowls.
• Use the gel food coloring to create 4 colors: Light green (3 drops neon green plus 1 drop black); dark green (3 drops leaf green plus 1 drop black); gray (2 drops black); and dark brown (3 drops dark brown).
• Use small (2-tablespoon) ice cream scoops to drop dollops of the colored batters in random order into the prepared loaf pan. (The dollops should be small to create a camouflage pattern.)
• Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 25 minutes. Allow to cool completely before removing from the pan.
• For the maple cream sauce: Add the cream cheese, maple extract and 2 tablespoons water to a small saucepan over medium heat and let melt until combined (add more water if too thick). Remove from heat, then stir in confectioners' sugar until it has a nice creamy consistency. Drizzle over top of the cake and slice to serve.