LE CAKE RECIPES
PINEAPPLE SHEET CAKE RECIPE: HOW TO MAKE IT
This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield about 24 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.
Nutrition Facts : Calories 315 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 49g carbohydrate (39g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
ALMOND CAKE RECIPE - NYT COOKING
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Total Time 1 hours 45 minutes
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
- Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
- Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.
Nutrition Facts : @context http//schema.org, Calories 661, UnsaturatedFatContent 16 grams, CarbohydrateContent 76 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 19 grams, SodiumContent 326 milligrams, SugarContent 49 grams, TransFatContent 1 gram
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