Almond Cornmeal Cake With Peach And Berry Compote Recipes

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ALMOND CORNMEAL CAKE WITH PEACH AND BERRY COMPOTE



Almond Cornmeal Cake with Peach and Berry Compote image

Categories     Berry     Fruit     Nut     Dessert     Bake     Picnic     Peach     Almond     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole blanched almonds
3/4 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
3 large eggs
3/4 teaspoon vanilla
Accompaniment:peach and berry compote

Steps:

  • Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
  • Whisk together cornmeal, flour, baking powder, and salt.
  • Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
  • Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
  • Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

BERRY CORNMEAL CAKE



Berry Cornmeal Cake image

If you like berries and cornmeal cakes, this is a berry good one!

Provided by D.A.L

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 14

½ cup yellow cornmeal
1 ¼ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 (14 ounce) can sweetened condensed milk
⅔ cup milk
⅓ cup canola oil
1 teaspoon vanilla extract
½ cup fresh blueberries
½ cup fresh raspberries
½ cup sliced fresh strawberries
½ cup fresh blackberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
  • Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
  • Bake in preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 66.3 g, Cholesterol 111.3 mg, Fat 17 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 4.5 g, Sodium 519.5 mg, Sugar 42.7 g

ALMOND CAKE WITH KEY LIME BUTTERCREAM AND RASPBERRY COMPOTE



Almond Cake with Key Lime Buttercream and Raspberry Compote image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 25

2 sticks (16 tablespoons) unsalted butter, room temperature, plus for greasing pans
1 1/4 cups sugar
8 eggs, separated
1 cup almond meal
2 cups all-purpose flour
4 1/4 teaspoons baking powder
1/4 cup evaporated milk
1/4 cup almond liqueur
1 cup water
3/4 cup sugar
1/4 cup almond liqueur
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup cream cheese, room temperature
4 cups powdered sugar, sifted
1/4 cup freshly squeezed lime juice
Zest of 2 limes
1 pint raspberries
1/2 pint blackberries
1/4 cup sugar
1/4 cup water
Juice of 1 lime
Blackberries
Raspberries
White chocolate curls, fans, etc., optional
Powdered sugar

Steps:

  • For the almond cake: Preheat the oven to 325 degrees F. Grease two 8-inch round cake pans with butter and line with parchment.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, fully combining before each addition. Keep mixing until light and pale. Add the almond meal and mix to combine.
  • In another bowl, sift together the flour and baking powder to combine. Set aside.
  • Combine the evaporated milk and almond liqueur. Set aside.
  • With the mixer on low speed, alternate adding one-third of the flour mixture and one-half of the evaporated milk mixture to the creamed butter. Start and end with the flour, and do not overmix.
  • With a hand mixer or stand mixer, whisk the egg whites in a clean bowl until stiff. Gently fold into the batter.
  • Divide the batter between the prepared cake pans. Bake until the tops are golden and spring back when touched, 30 to 35 minutes.
  • Let cool for about 5 minutes, then run a paring knife or mini offset spatula around the pans and unmold the cakes onto a rack. Let cool completely, 15 to 20 minutes.
  • For the almond liqueur simple syrup: Whisk the water and sugar together in a small saucepan and bring to a boil over high heat. Boil for 2 to 3 minutes, then turn off the burner and let cool for about 20 minutes
  • Once cooled, stir in almond liqueur. Reserve.
  • For the key lime buttercream: In a stand mixer with the paddle attachment, cream the butter and cream cheese together until light and fluffy, about 5 minutes. Mix in the powdered sugar, one cup at a time, and then add the lime juice and zest. Scrape down the bowl and mix for another 5 minutes, until satiny and fluffy. Reserve.
  • For the raspberry compote: In a medium saucepan over medium heat, combine the raspberries, blackberries, sugar, water and lime juice. Cook until you can start to crush the berries with the back of a spoon, 5 to 10 minutes. Cook for another 5 minutes to thicken a bit. Remove from the heat and set aside.
  • To assemble: Slice each cake horizontally into two equal layers. Place the first layer, cut-side up, on a cake board. Using a pastry brush, brush the surface with about 3 tablespoons of the almond syrup.
  • Transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip and pipe a border around the edge of the cake.
  • With a mini offset spatula, spread a thin layer of buttercream in the center of the cake layer. Then, staying inside the piped border, spread a thin layer of the raspberry compote on top of the buttercream.
  • Place another cake layer, cut-side up, on top. Repeat with the rest of the layers.
  • To decorate the top of the cake: Pipe a border of buttercream beads around the edge and then spread with a thin layer of buttercream. Top with blackberries, raspberries, and white chocolate decorations if using. Sprinkle with powdered sugar, and enjoy.

PEACH AND BERRY COMPOTE



Peach and Berry Compote image

Categories     Berry     Fruit     Dessert     Picnic     Peach     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 large peaches (1 1/2 lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries (3/4 lb)
2 cups raspberries (1/2 lb)

Steps:

  • Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
  • Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
  • Serve compote chilled or at room temperature.

PEACH ALMOND CAKE



Peach Almond Cake image

Make and share this Peach Almond Cake recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour (can use whole wheat)
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup plain low-fat yogurt
1/4 cup butter, melted
1/2 teaspoon almond extract
3 peaches, peeled and sliced
3 tablespoons blanched almonds, sliced
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
  • In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
  • Stir into dry ingredients to make smooth, thick batter.
  • Spoon batter into greased 9-inch springform pan or other round cake pan.
  • Arrange peach slices on top in circular fashion.
  • In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
  • Sprinkle over peaches.
  • Bake in preheated 350°F oven 45 to 50 minutes or until done.
  • NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.

Nutrition Facts : Calories 284.2, Fat 9.2, SaturatedFat 4.4, Cholesterol 69, Sodium 289.9, Carbohydrate 45.5, Fiber 1.6, Sugar 26.4, Protein 5.9

CRANBERRY-ALMOND CORNMEAL CAKE



Cranberry-Almond Cornmeal Cake image

This warm, comforting slow cooker dessert is guaranteed to ward off the wintertime blues. Top with a scoop of simple vanilla ice cream for an extra layer of flavor. -Shannon Kohn, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 10 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
3 large eggs, room temperature, lightly beaten
1 cup buttermilk
1/2 cup butter, melted
1-1/2 cups dried cranberries
1 can (12-1/2 ounces) almond cake and pastry filling
Optional: Confectioners' sugar and whipped cream

Steps:

  • In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter., Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners' and serve with whipped cream.

Nutrition Facts : Calories 506 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 433mg sodium, Carbohydrate 84g carbohydrate (50g sugars, Fiber 3g fiber), Protein 7g protein.

BERRY ALMOND CAKE



Berry Almond Cake image

I needed to use up some of the berries I froze last summer so I changed up my favorite sour cream cake recipe to come up with this barely-sweet cake with a whiff of almond flavor. It's great with a cup of tea or coffee. Feel free to increase the amount of sugar for a sweeter cake.

Provided by LauraF

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 15

⅔ cup white sugar
½ cup butter, at room temperature
2 eggs, at room temperature
1 cup sour cream, at room temperature
½ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cardamom
½ teaspoon salt
2 cups mixed frozen berries
2 tablespoons sliced almonds
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
  • Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
  • Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 43.9 g, Cholesterol 84.1 mg, Fat 23.6 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 11.8 g, Sodium 397 mg, Sugar 21.4 g

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