Moms Almond Cake Recipes

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ALMOND CAKE



Almond Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1/2 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar, plus more for dusting
4 egg yolks
2 eggs
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
  • Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

MOM'S CURRANT CAKE



Mom's Currant Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 loaf

Number Of Ingredients 9

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream, or half and half
1 heaping tablespoon molasses
12 tablespoons room temperature (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup Demerara sugar
3 large eggs
2 cups currants

Steps:

  • Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
  • In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
  • Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.

MY MOM'S ALMOND CAKE



My Mom's Almond Cake image

I'm a chocoholic so it is a big deal when I say that THIS is my favorite cake. It is simple, yummy, makes two small cakes or 1 large and is a little ugly. You do need two eight inch spring form pans or 1 9 inch spring form pan...worth the investment...i make two eight inch cakes. Very moist and keeps for TWO WEEKS in a sealed container just getting better with time. You'll be asked for the recipe. This makes a great gift, housewarming, dessert or great as a snack with coffee.

Provided by Liza at Food.com

Categories     Dessert

Time 1h30m

Yield 1-2 cakes, 10-16 serving(s)

Number Of Ingredients 12

1 cup unsalted butter, plus more (room temp)
unsalted butter, for buttering pan
2 cups sifted all-purpose flour, plus more
all-purpose flour, for prepping pan(s)
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 (7 ounce) package almond paste
4 egg yolks, at room temp
1 teaspoon almond extract
1 cup sour cream
1 teaspoon baking soda
powdered sugar, for sifting over cake

Steps:

  • Preheat oven to 325 degrees.
  • Butter sides and bottom of pan(s) and flour them as well.
  • Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
  • Sift flour and salt into a small bowl. Set aside.
  • In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
  • Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
  • Beat in egg yolks, one at a time.
  • Beat in almond extract.
  • Mix baking soda and sour cream together and add to butter mixture.
  • Reduce speed to low and add flour mixture, turn off when just blended.
  • Divide among the two 8 inch pans or 1 9 inch pan.
  • Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
  • Cool in pans on wire rack.
  • Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
  • When ready to serve, dust with powdered sugar.

MOM'S ALMOND BUNDT CAKE



Mom's Almond Bundt Cake image

From my mother's recipe files. A favorite recipe from my childhood that brings back memories of toasting a slice of pound cake and spreading a little butter on top.

Provided by Kathy

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup granulated sugar
1 cup powdered sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon almond extract
4 egg whites, stiffly beaten
3 cups flour, sifted three times
2 teaspoons baking powder
1 pinch salt
1 cup milk
almonds

Steps:

  • Heat oven to 350. Grease bundt pan then put large dabs of butter along creases of pan, embedding an almond in each dab.
  • Cream butter.
  • Sift the two sugars together and gradually add to butter. Scrape bowl.
  • Add unbeaten egg yolks, one at a time. Beat until smooth. Scrape bowl.
  • Mix in extracts. Scrape bowl.
  • Sift flour 3 times, re-measure, sift with baking powder and salt 3 times (Mom was emphatic about the sifting).
  • Starting with flour and ending with flour, add flour and milk alternately to batter. Scrape bowl.
  • Fold in stiffly beaten egg whites.
  • Pour batter into prepared pan.
  • Bake 1 1/4 hours or until toothpick comes out clean.
  • Cool in pan 10 minutes. Remove to wire rack and cool completely.

Nutrition Facts : Calories 468.4, Fat 21.3, SaturatedFat 12.9, Cholesterol 127.7, Sodium 256.6, Carbohydrate 62.4, Fiber 1, Sugar 32.1, Protein 7.3

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