Butteralmondcake Recipes

M. CUNNINGHAM'S ALMOND BUTTER CAKE

Steps:

• Preheat oven to 350-degrees.
• Melt the butter in a small saucepan over medium-low heat, stirring regularly.
• Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
• Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
• Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
• Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
• Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
• Spread it evenly in the pan.
• Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
• Put the pan on the middle rack of the oven and set the timer for 35 minutes.
• When it rings, check to see if the cake is done.
• It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
• If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
• When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
• Cut the cake into small wedges and serve with fresh fruit.
• This cake will stay fresh for about a week and will freeze indefinitely.
• Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
• Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
• They will keep indefinitely in the freezer.

ALMOND BUTTER CAKE

Steps:

• Combine eggs, extract and 1/4 of the sour cream in a small bowl.
• Cut butter into chunks.
• Put remaining sour cream in another small bowl.
• allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
• You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
• Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
• Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
• Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
• This will aerate the cake and give it structure.
• Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
• Scrape the bowl one last time and give it a couple pulses.
• Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
• Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
• Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
• It's delicous slightly warm with just a dusting of powdered sugar too!

BUTTER ALMOND CAKE

Steps:

• Blend 1 1/2 cups sugar and melted butter.
• Beat in eggs.
• Stir in almond and vanilla extracts.
• Add salt and flour and mix well.
• Spread batter evenly in a greased-and-floured, 9-inch round pan.
• Sprinkle with toasted almonds and sugar for garnish.
• Bake at 350 degrees for 30 to 35 minutes.
• (Toast almonds ahead or in oven while it is preheating.).

LEMON-ALMOND BUTTER CAKE

Steps:

• For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
• Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
• With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
• Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
• Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
• Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.