Almond coffee cake
By Tali Simon | October 13, 2011
When will I ever learn?
I pull a cake out of the oven. It looks amazing. I figure that I should get it out of the pan (springform, loaf, or otherwise) while it’s still hot. I lose a chunk in the process. Then I make matters worse by cutting into the cake while it’s still hot and getting crumbly pieces.
And then I remember that you’re supposed to wait until it cools to do these things.
That’s what happened last week when I made my almond coffee cake for Succos. It was late afternoon, shkiyah was coming soon, and I really wanted to get some good photos while there was still daylight.
The famous missing chunk. At least it tasted good.
So I stuck the cake, minus that chunk, into the freezer and hoped for the best. If I sliced it in the kitchen and just brought the individual plates to the Succah, no one would even notice…
Sneaky, sneaky, I know. But it worked — the cake was a hit. My in-laws loved it, which was of course what I was hoping for. My husband, who also loved it, seemed a bit sad that the rest went back in the freezer. And if I do say so myself, it’s a great cake. (I even prefer it to the more complicated Perfect Coffee Cake.)
The taste is way up there, but the prep time is not. If you need a dessert for Shabbos chol hamoed, it’s not too late to try it. You can probably get one in the oven in as much time as it took you to read this post.
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Almond coffee cake
(Modified from Sweet Secrets)
Ingredients
- 2 eggs
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tsp almond liqueur
- 1/4 tsp salt
- 1 cup flour (I used about half whole wheat, half white)
- 1 tsp baking powder
- 1/3 cup brown sugar
- 1/2 cup almond slivers
- 2 tsp cinnamon
Directions
1. Preheat the oven to 170 C/340 F.
2. In a large bowl, beat the eggs, cream, sugar, vanilla, liqueur, and salt for 1-2 minutes, until the sugar has melted and the batter has thickened.
3. Add the flour and beat just until a smooth, thin batter forms.
4. In a separate bowl, mix together the sugar, nuts, and cinnamon.
5. Pour about one-third of the cake batter into a load pan. Top with about half of the nut mixture. Repeat, this time reserving a handful of the nuts. Finish it off by pouring the last third of the batter on top and smoothing it out gently. Top with the reserved handful of the nut mixture.
6. Bake about 50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. And don’t forget…cool before removing from pan and slicing.
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