HONEY ALMOND CRUNCH CAKE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
- In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
- In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
- Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
ALMOND CRUNCH CAKE
This is probably my favorite cake, frosted with whipped cream and almond brittle. The recipe is from Flavors, a San Antonio Junior League cookbook, and is served at their Bright Shawl Tearoom. I think Old San Francisco Steak House used to serve a similar crunch cake. Making the cake is not difficult but takes some time. In a pinch, you could use an angel food cake and put together as directed.
Provided by LonghornMama
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE: Sift together flour and 3/4 c sugar.
- Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
- Beat egg whites, cream of tartar and salt just until soft peaks form.
- Add remaining sugar, 2 T at a time, continuing to beat until stiff.
- Fold flour mixture gently into egg whites.
- Pour batter into an ungreased 10-inch tube pan.
- Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
- Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
- Invert pan 1 hour or until cool.
- Remove cake and split into 4 equal layers.
- ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
- Cook to hard crack stage, 290 degrees, remove from heat and add soda.
- Stir vigorously until mixture blends and pulls away from sides of pan.
- Quickly pour into an ungreased shallow baking pan.
- Let stand until cool.
- Knock out of pan and crush candy with a rolling pin into small chunks.
- Whip cream and fold in sugar and vanilla.
- Spread half of cream between layers and remainder over top and sides.
- Cover top and sides with candy, lightly pressing into cream.
- Decorate with almonds.
- Do not press candy and almonds into cream more than 6 hours before serving.
- Refrigerate.
Nutrition Facts : Calories 468.5, Fat 18.2, SaturatedFat 10.2, Cholesterol 195.3, Sodium 573.8, Carbohydrate 71.2, Fiber 0.4, Sugar 54.5, Protein 6.6
ALMOND-CRUNCH ICE CREAM CAKE
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
- Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
- Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
- In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.
- Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
- Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
- Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
- Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.
- Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.
- Using a serrated knife, split each cake horizontally into two equal layers.
- Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.
- In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
- Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.
ALMOND CRUNCH POUND CAKE
This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.
Provided by Valerie Brunmeier
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h8m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
- Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
- Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
- Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 39 g, Cholesterol 102.8 mg, Fat 21.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 124.3 mg, Sugar 22.7 g
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