Recipes so good it oughta' be a sin!

Thursday, September 17, 2009

Maple Almond Cake

I've got a few new cake pans. One is a nice Bundt pan and I've been itching to bake a cake. So, this afternoon I decided to try a new recipe that I adapted from a basic Bundt cake recipe.

As I busied myself gathering up ingredients, I realized that I didn't see my mixer. Now, I don't have a fancy mixer because, honestly, I can't afford those $300 and $400 jobs. What I have is a plain old everyday hand mixer. Still, it was nowhere to be found.

Being a masochist I trudged ahead. As an old social historian I know people made cakes for centuries before the advent of the electric mixer. How hard could it be?

Turns out, pretty hard. It was something of a workout and I still didn't get the batter mixed well enough to keep the cake from being too crumbly. However, I'm sure y'all won't have that problem with your nice electric mixers. In the meantime, I guess it's off to Big Lots or somewhere to see if I can find one on sale! Maybe one day I'll be able to afford this one!

I'm also wondering about the use of the Almond milk in the crumbly texture. I might try it with 1/2 almond milk and 1/2 real milk next time and see how it works. If you have had experience using Almond milk in your recipes, let me know what you thought of it.

So, here for your experimentation is the Maple Almond Cake.


1 cup butter softened (tonight I used shortening because someone, ahem, forgot to get the butter yesterday.)
2 cups sugar
4 eggs
1 1/2 tsp. Maple syrup
1 2/3 tsp. Vanilla Extract
2 1/2 cups All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup ground almonds
1/4 tsp. Nutmeg
1 cup Almond Milk


Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. Mix together flour, baking powder, salt, and ground almonds. Set aside. In large mixing bowl cream together sugar and butter until light a fluffy. Beat in eggs one at a time. Stir in maple syrup and vanilla. Beat in flour mixture alternating with almond milk. Pour batter into prepared Bundt pan. Bake 50-60 minutes or until cake tester inserted into center of cake comes out clean.

Cool cake for 10 minutes and invert on wire rack. Allow to cool completely and ice with vanilla glaze made with 1/8 tsp. vanilla added to 1/3 cup powdered sugar. Add 1-2 tbsp. water and mix until it forms a thick icing adjusting sugar and water as necessary. Drop in a few tablespoons of toasted and sliced almonds. Place wire rack and cake over cookie sheet lined with wax paper and pour icing over completely cooled cake.

Maple Almond Cake on Foodista

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