BUTTER ALMOND CAKE RECIPES

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CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE RECIPE: HOW TO MAKE IT



Cranberry Cake with Almond-Butter Sauce Recipe: How to Make It image

Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. —Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 12

3 tablespoons butter, softened
1 cup sugar
1 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries
SAUCE:
1/2 cup butter, cubed
1 cup sugar
1/2 cup half-and-half cream
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

Nutrition Facts : Calories 442 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 501mg sodium, CarbohydrateContent 70g carbohydrate (47g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

OLD SCHOOL BUTTER POUND CAKE | JUST A PINCH RECIPES



Old School Butter Pound Cake | Just A Pinch Recipes image

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice and enjoy alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the time.

Provided by Jennifer J @chocolate_cutie

Categories     Cakes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12

Number Of Ingredients 9

1 1/2 cup(s) cake flour
1 1/2 cup(s) all-purpose flour
3 stick(s) butter, unsalted (softened at room temp)
8 ounce(s) cream cheese, room temperature
3 1/4 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) almond extract
1 teaspoon(s) salt
6 large eggs

Steps:

  • Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
  • Add sugar and extracts.
  • Beat until light and fluffy. Reduce speed to low.
  • Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
  • Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
  • Transfer batter to the Bundt pan.
  • Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
  • Remove cake from pan. Let cool on wire rack.

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Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.
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