Thursday, March 17, 2011

Almond Brunch Cake

This is an easy-to-make, unassuming little cake that I love serving to unsuspecting guests.  They generally give it a look, smile at me politely, ask for a small piece, then sink their teeth into it and say, "YUM!" a look of complete bliss on their little well-fed faces.  The first question out of their mouths is generally to ask what bakery makes this delicious cake, the next, of course, is to beg for the recipe once I tell them that I made it myself.

It's not an inexpensive cake to make as it requires an 8-ounce can of almond paste and that, if you've priced it lately, has really gotten to be expensive.  It also requires Amaretto.  Do not substitute anything else for this, I beg you, it really must have it.  The recipe is easy to follow and that alone should make up for some of the pain of the expense, and it will get you compliments every time.  You'll elevate from someone who bakes, to someone who should open a bakeshop in the eyes of your admiring friends.
It's forgiving in that you can use either an 8" or 9" spring-form pan (I used a 9" pan in the photo above), whichever you happen to have, and it lasts for about three days (if it hasn't been gobbled up by then).  I initially served it at brunch (hence the name), but now find it an appropriate, lighter dessert after almost any meal, or even suitable with a cup of afternoon tea.

Almond Brunch Cake

3/4 cup sugar
1 stick unsalted butter, room temperature
1 8-ounce can almond paste, broken into pieces
3 large eggs
1 tablespoon Amaretto
1/2 teaspoon almond extract
1/4 teaspoon Kosher salt
1/3 cup cake flour
1/2 teaspoon baking powder
Powdered sugar, for dusting


Preheat oven to 350 degrees F. Butter and flour the bottom and up the sides of an 8 or 9-inch springform pan. Using electric mixer fitted with the paddle attachment, beat 3/4 cup sugar and butter at medium-high speed until very light and creamy, about 5 minutes. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Amaretto, almond extract and salt. Whisk together flour and baking powder in small bowl; add to batter. Beat just until blended. Pour batter into prepared pan, spreading evenly.  Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.  Remove sides of pan and dust with powdered sugar and serve.


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8 comments:

Linda (More Fun Less Laundry) said...

Oh this looks delicious! Amaretto and almond paste! It must be so good! I'll definitely be making this one! Linda

Marcellina said...

This looks fantastic! We don't get almond paste in a can however we do get marzipan I wonder if I could sub that?

Allison @ Alli 'n Son said...

Sounds amazing! I'll come over for breakfast any day.

I'd like to invite you to share this recipe on my linky, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/03/17/soft-chewy-chocolate-chip-cookies/

Pattie T. said...

I don't think I'd substitute marzipan for the almond paste, Marcellina. If you can only get it in the 7-ounce tubes, that should work out all right.

Em and Lib said...

looks like a great recipe to adapt to Gluten Free!
Blessings!
LIB
http://bit.ly/gk3GYr

Dee said...

Almond cake sounds so wonderful this morning. Wish I had a slice of that! Must try it soon.

ceodraiocht said...

Pattie - that looks so moist. This really is a "bakery" quality cake I'm going to have to try. Thanks for sharing.

Meaghan Luby said...

this looks like pure breakfast bliss! i love thisssss! i had this and a couple other recipes bookmarked to go back to and just say how much i lovvvvve it! ha, thank you for sharing!
-meg
@ http://clutzycooking.blogspot.com