STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
ALMOND CAKE
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
Categories cakes, dessert
Time 1h45m
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, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram
ALMOND SKILLET CAKE
This quick, one-mixing-bowl cake is baked in a black cast iron skillet. I am asked for the recipe every time I serve it.
Provided by dixiebelle106
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch cast iron skillet with aluminum foil with the ends hanging over. Spray lightly with cooking spray.
- Combine flour, sugar, butter, egg, almond flavoring, and salt in a bowl. Mix well. Pour batter into the prepared cast iron pan and smooth it level. Sprinkle top with almonds and sugar.
- Bake in the preheated oven until lightly browned, about 40 minutes.
- Cool cake in the pan for 20 minutes. Carefully lift the cake out of the pan and cool completely on a rack, about 30 minutes more. Top cooled cake with a second rack and flip over. Carefully remove foil and flip onto a serving plate. Cut and serve.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 52.5 g, Cholesterol 61.3 mg, Fat 17.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 45.8 mg, Sugar 36.2 g
SKILLET ALMOND SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.
CHERRY-ALMOND SKILLET CAKE
Ready in under an hour, this skillet cake includes sweet cherries and sliced almonds.
Provided by Bree Hester
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 9-inch cast-iron skillet with shortening or butter.
- In large bowl, mix granulated sugar and lemon peel. Add eggs, one at a time, beating with whisk after each addition. Stir in flour and salt. Add melted butter, vanilla and almond extract; stir with whisk until combined.
- Pour batter into skillet. Spoon cherries evenly over batter. Sprinkle with almonds and sanding sugar.
- Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on cooling rack 5 minutes before cutting. Serve warm.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY, ALMOND & POLENTA SKILLET CAKE
Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream
Provided by Esther Clark
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
- Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.
- Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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Cuisine SwedishEstimated Reading Time 4 minsCategory DessertTotal Time 35 mins
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