Spiced Lemon Almond Cake

Spiced Lemon Almond Cake
I frequently find myself wanting to bake something, or even needing to bake something for a party or such, and then of course, not having the right ingredients around. (I actually prepare myself constantly against this horrible scenario–perusing specialty baking stores for rose water, non-pareils, anise oil, or any other thing I just may need at any given time.) At these times, baking falls back to fanning the pages of my favorite baking books just to see what I could possibly make that would still be a little interesting, new, and fun. This recipe, the original title of which is “Mrs. Chubb’s Nut Cake” did not stick out because of it’s title. In fact, the title is not a great description of what it is, and had I not been looking carefully at ingredient lists, I probably would have skipped on by it. But, it had the good fortune of my pantry being completely ready for it, so I went ahead and baked it for a friend gathering. So glad. It’s a beautiful winter cake, nuanced by the nutmeg and the cloves, with the hint of lemon and the unique texture of the almond flour. I loved that when one of my friends asked what I had been up to this year, and I replied, “not much,” his response was, “whatever! You made that cake!” The small triumphs 🙂  This recipe comes from the Brass Sister’s Heirloom Baking with the Brass Sisters, a truly sensational baking book. I served this with a homemade raspberry jam.

Spiced Lemon Almond Cake

1 c. almond flour (the original recipe has you pulse your own almonds with a little of the sugar to make your own flour, but it’s easy to buy almond meal these days, so I did)
1 c. sugar
2 c. flour
1 t. baking powder
1 t. salt
1/4 t. nutmeg
1/8 t. cloves
1 c. butter
4 eggs, separated
3 t. grated lemon zest
4 T. lemon juice
1/2 t. lemon extract
3/4 c. milk

For the topping
3 T. untoasted slivered almonds
3 T. clear sanding sugar

Set the oven in the middle position. Preheat the oven to 350 degrees. Cut a parchment paper or wax paper liner to fit the bottom of a 10-inch round tube pan. Coat the pan with vegetable spray. Insert the liner, spray again, and dust with flour.

To make the cake, sift the flour, baking powder, salt, nutmeg, and cloves.

Cream the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Add egg yolks, 2 at a time. Add lemon zest, lemon juice, lemon extract, and vanilla, and mix to combine. Add sifted dry ingredients alternately with milk, mixing after each addition until completely blended. Fold in almond flour.

Place egg whites in another bowl of standing mixer fitted with the whisk attachment. Beat until egg whites hold a firm peak. Fold egg whites into batter.

To add the topping: Place batter in tube pan. Sprinkle almonds and sanding sugar on top of batter. Bake 50-55 minutes, or until tester inserted into cake comes out dry. Cool on rack completely before turning out of pan. Store loosely wrapped in wax paper at room temperature. I recommend that you serve this cake with berry preserves!

Apple Cranberry Cake

Apple Cranberry Cake

This cake is so fascinating. It’s almost too tart for my taste, and yet I’ve made it three times now in the last three weeks, and it’s been gone before nightfall. My kids have somehow equated it with the sour spray they get at the summer snow cone stands, and they have just used big ole spoons to work their way through it. And, as mentioned previously, I’m still working on the bags of cranberries I got a little bit excited about in November, so this may have another reiteration or two before Christmas. Which will just be delightful. This recipe comes from Ina Garten’s How Easy Is That? which is a really delightful book for the eager, but sometimes stressed out, hostess that I like to be.

Apple Cranberry Cake

12 oz. fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 c. light brown sugar, lightly packed
1 T. grated orange zest (2 oranges)
1/4 c. freshly squeezed orange juice
1 1/8 t. ground cinnamon, divided
2 extra-large eggs, at room temperature
1 c. plus 1 T. granulated sugar
1/4 lb. (1 stick) unsalted butter, melted and slightly cooled
1 t. pure vanilla extract
1/4 c. sour cream
1 c. all-purpose flour
1/4 t. kosher salt

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Apple Cran Eli

This little guy gobbled my photo shoot up in minutes. I really only had one option for my photo. But I loved seeing him go at it!