Anything with almond is good in my book. I have to admit though, when I first read this recipe and it said to fill it with blueberry filling and then top it with vanilla cream cheese frosting, I was having a hard time wrapping my brain around all those flavor combinations. I mean really, would a simple glaze or maybe something cherry flavored make more sense? I had successfully made a recipe for Sunflower Whole Wheat Quick Bread from this cookbook (Tate’s Bake Shop Cookbook) before, so I decided to trust the author’s judgement and forge ahead.
I think it’s time for me to actually buy this cookbook. Two recipes down, both successes, always a good sign! I originally checked this book out from the library and copied a few recipes down before having to return it. Think I’ll be buying it now. :)
This is a denser cake and absolutely bursting with almond flavor goodness. This recipe uses almond paste. I didn’t have quite enough, so I made some homemade almond paste for the balance. The blueberry sauce adds another flavor dimension and the cream cheese frosting is the perfect finishing touch. Definitely delicious and enjoyed by all. I did share about half of this cake with our neighbors and they loved it as well.
Note: The recipe in the book actually calls for SALTED butter, which I almost never see, so I totally missed it when I made it. In fact, I just now noticed it when putting this post together. The recipe calls for slicing the cake into three layers. Mine just didn’t rise enough for that, so I went with two layers. Maybe the salt in the butter made a difference, but I don’t think so. I know that salt helps intensify flavors, so I can just imagine what this would have tasted like with salted butter!.
Almond Butter Cake
adapted from Tate’s Bake Shop Cookbook
1 cup cake flour OR 1 cup all purpose flour minus 2 tablespoons
1 1/2 teaspoons baking powder
1/2 cup salted butter, room temp
3/4 cup sugar
11-oz almond paste
6 large eggs, room temperature
1 tablespoon vanilla
1 cup blanched slivered almonds, finely ground
Preheat oven to 325 F. Prepare one 10-inch layer cake pan or springform pan with non-stick cooking spray and wax paper.
Sift the flour and baking powder into a small bowl and set aside.
Cream butter and sugar in electric mixer until well blended. Beat in the almond paste a few pieces at a time until the batter becomes a smooth paste. Add eggs one at a time, beating well after each addition. Add vanilla and beat in for 5 minutes.
Mix in the ground almonds and dry ingredients until they are just combined. Spoon batter into the prepared pan and smooth top. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
Cool for 5 minutes in pan, then remove from pan and cool completely on rack.
Slice cake horizontally into two layers and fill with blueberry filling. Frost with cream cheese frosting.
adapted from Raspberry Blueberry Filling in Tate’s cookbook
If you would like to use the raspberries, simply substitute half of the blueberries. Prepare this filling as soon as you put the cake into the oven so that there’s plenty of cooling time.
5 cups blueberries, fresh or frozen
1/3 cup sugar
Put blueberries and sugar in a small saucepan and cook over low heat, stirring until the berries start to soften. Simmer 10 minutes, or until mixture thickens slightly. Let cool completely.
Vanilla Cream Cheese Frosting
2 8-oz packages of cream cheese
1/2 cup butter (1 stick)
2 cups sifted powdered sugar
1 tablespoon vanilla extract
Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Slowly add the powdered sugar until completely combined. Beat in the vanilla. Keep refrigerated until ready to use.
More great recipes from the internet:
Red Velvet Cheesecake Stars topped with Blueberries - from Meet the Swans
Berries and Cream Cake – from Zucchero Dulce
Flourless Almond Butter Cookies - from Tasty Eats at Home
Almond Lemon Ricotta Pound Cake - from 3 B’s, Baseball, Baking & Books
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