So let’s say that your Super Bowl team just
laid an epic egg had a disappointing game. (Sorry Denver, our Niners lost to the same guys a few weeks ago…sometimes you just get beat). Or let’s say winter “snowmageddons” or endless droughts have you down. Or maybe you just want a good dessert. Well, have some almond cake. Trust us, this will make it all better….uhh, maybe Peyton will need two slices.
Anyway, this cake truly is the best almond cake we have tried. Usually, being the food
geeks bloggers we are, we will try a number of takes on any given dish before we say we found the “best” recipe. But when Carolyn says “we can stop looking for other recipes”, she means it. And this recipe she adapted from Food52 is a real winner.
And don’t be fooled by the somewhat basic appearance of this cake. It is moist, flavorful and easy to make. Think “big marzipan cookie as a cake”. Kids and parents love it. You can serve it at any time and with almost any topping. Ice cream? Check. Chocolate sauce
oh yeah. Check. Toasted with jam at breakfast? Yes, life is good here at the farm….
The last bonus here is that this almond cake is easy to make. You do the standard wet / dry approach to cake making, but most of the work takes place in the food processor (Carolyn’s big adaptation is moving more work to the processor and saving you some dishwashing time). The biggest challenge is finding the almond paste, but you should be able to get it at most markets. So really there is no excuse not to make this cake. Although looking at our post-Super Bowl wasitlines, we think there may be a few “excuses” to lose before we bake this again….
(Adapted from Food 52)
Notes Before You Start:
- The recipe has you combine baking soda and sour cream. You may notice that this changes the texture of the sour cream, not to worry, this is normal.
What You Get: Awesome cake.
What You Need: No Special equipment required.
How Long? About 70-80 minutes, but only about 15 minutes of active time. Anytime dish…with a little planning. But a perfect weekend dish, as you can eat this cake at every meal.
- 2 sticks (8 oz.) butter, softened, more for buttering pan
- 1 cup sour cream, at room temperature
- 1 teaspoon baking soda
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 7 oz. almonds paste (usually 1 tube)
- 4 egg yolks, at room temperature
- 1 teaspoon almond extract
- Powdered sugar for garnish
- Place a rack in the middle of the oven. Heat oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with buttered parchment paper.
- Mix sour cream and baking soda in a small bowl. Sift the flour and salt in a medium bowl.
- In a food processor, cream the butter and sugar. Add the almond paste in small pieces, processing until the mixture is smooth. Add the egg yolks and pulse until incorporated. Add the almond extract and sour cream mixture and pulse until incorporated. Now add the flour mixture and pulse until the flour is fully mixed into the batter (scrape down the sides with a spatula, if needed).
- Scrape the batter into the prepared pan. Bake for 50-60 minutes, until the center of the cake does not wobble. Let cool in the pan. Dust with powdered sugar. Serve.