BEST EVER ALMOND CREAM CAKE
Steps:
- Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
- Mix in the oil and almond extract on low speed.
- Measure the buttermilk into a liquid measuring cup and and set aside.
- Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
- Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
- Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
- Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
- Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
- While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
- Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
- Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
- When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
- Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
- Add the butter and mix on medium-high speed until the mixture is very smooth.
- Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
- Continue to mix on medium-high until the frosting is extra smooth and creamy.
- Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
- Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
- Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
- Arrange the fruit pieces, cookies, and almonds on top as you wish.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 867 kcal, Carbohydrate 91 g, Protein 9 g, Fat 54 g, SaturatedFat 33 g, TransFat 2 g, Cholesterol 216 mg, Sodium 312 mg, Fiber 1 g, Sugar 58 g
WHITE CAKE RECIPE
White almond sour cream cake, from scratch! An easy white cake recipe that's so moist. Soft & delicate, yet sturdy enough for layering.
Provided by Allie {Baking A Moment}
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans with non-stick spray, and line them with circles cut from parchment.
- Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Place the sour cream, oil, egg whites, and almond extract in another bowl, and whisk to combine.
- Add the sour cream mixture to the flour mixture, and mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
- Divide the batter equally between the 3 prepared pans, and rap each one sharply on the counter to eliminate any large air bubbles.
- Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the thickest part comes out clean.
- Cool completely before frosting.
Nutrition Facts : Calories 321 kcal, Carbohydrate 54 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 380 mg, Sugar 31 g, ServingSize 1 serving
WHITE ALMOND SOUR CREAM CAKE WITH ALMOND BUTTERCREAM
This White Almond Sour Cream Cake is also called WASC Cake. Whichever name you use, it adds up to a luscious, aromatic dessert.
Provided by Chelsey White : Chelsweets : Food Network
Categories dessert
Time 3h10m
Yield 24 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans or four 7-inch cake pans with parchment rounds, then grease with nonstick cooking spray.
- Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment until fully combined. Mix chunks of butter slowly into the dry mixture on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low speed until just incorporated. Add the sour cream, almond extract, vanilla extract, and oil and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on low speed for a few more seconds.
- Divide the batter evenly among the prepared cake pans.
- Bake until a toothpick inserted in the center of a cake layer comes out clean, 33 to 35 minutes. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans. Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans. Use a serrated knife to level the tops of the layers.
- For the almond buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn to low speed and slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream, until fully mixed. Add the almond extract, vanilla extract and salt and beat on low until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add additional cream 1 teaspoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.) Add the gel food coloring, if using, and beat on low speed until it reaches the desired color.
- Stack a cake layer on a greaseproof cake board using a dab of frosting to help it stick. Frost the top of the cake layer, then continue to stack the layers, adding a thin layer of buttercream between each layer. Apply a thin coat of frosting around the sides and on top of the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake until the frosting is firm to the touch, 20 minutes in the fridge or 5 minutes in the freezer. Add a second, thicker layer of frosting, and smooth using a bench scraper.
- Trim the stems of each flower to 1-inch long. Wrap the flower stems with floral tape, pinching and twisting at the bottoms to prevent fluids from the stems from leaking into the cake. Place the remaining buttercream in a piping bag and add a thick layer of frosting on top of the cake. Place the flowers into the frosting until the entire top of the cake is covered with flowers.
ALMOND CAKE
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: "It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life." It's not the prettiest cake in the world - Ms. Friend called it "the Shar-Pei of cakes" because it crumbles on the edges and falls in the middle - but it is flawless otherwise. If you care about looks, dust it with confectioners' sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Categories cakes, dessert
Time 1h45m
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
- Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
- Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram
WHITE ALMOND SOUR CREAM WEDDING CAKE
I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
Provided by Donna M.
Categories Dessert
Time 55m
Yield 40-50 serving(s)
Number Of Ingredients 10
Steps:
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake in preheated 325° F oven until cake tests done.
- Baking time varies according to the size and depth of pans being used.
- I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
- In 2" deep pans, this recipe makes:.
- One 14" round and one 6" round.
- or One 16" round.
- or One 12" round and one 10" round.
- or One 12 X 18" sheet cake.
- or One 12" round and one 8" round and one 6" round.
- or Two 9" squares.
- or 5 dozen cupcakes.
- Half the recipe makes:.
- Two 7" rounds.
- or Two 6" rounds and 6 cupcakes.
- For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
- For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
- For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
- For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
- For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
More about "almond sour cream cake recipes"
WHITE ALMOND SOUR CREAM CAKE~DOCTORED CAKE MIX
From mycakeschool.com
4.5/5 (73)Category Cakes And Cupcakes
ALMOND SOUR CREAM POUND CAKE | PAULA DEEN
From pauladeen.com
ALMOND CREAM CAKE {HOMEMADE CAKE WITH WHIPPED …
From thebestcakerecipes.com
LEMON SOUR CREAM POUND CAKE - IMMACULATE BITES
From africanbites.com
WASC CAKE RECIPE (WHITE ALMOND SOUR CREAM) ORIGINAL
From sugargeekshow.com
CRANBERRY SOUR CREAM ALMOND CAKE {GRAIN-FREE}
From cottercrunch.com
KETO FRENCH ALMOND CAKE RECIPE | WHOLESOME YUM
From wholesomeyum.com
KETO SOUR CREAM CAKE - LOW CARB MAVEN
From lowcarbmaven.com
BEST ALMOND SOUR CREAM POUND CAKE RECIPE - PARADE
From parade.com
Estimated Reading Time 3 mins
ALMOND SOUR CREAM CAKE RECIPE | EPICURIOUS
From epicurious.com
Servings 16-18Author Epicurious
10 BOXED CAKE MIXES RECIPES IDEAS IN 2023 | SOUR CREAM CAKE
From pinterest.com
ALMOND-LEMON POUND CAKE RECIPE: HOW TO MAKE IT
From edi.echos.dynu.net
VEGAN POUND CAKE | THE PICKY EATER
From pickyeaterblog.com
BEST SOUR CREAM POUND CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ALMOND SOUR CREAM POUND CAKE - PLAIN CHICKEN
From plainchicken.com
25 BEST SOUR CREAM CAKES - INSANELY GOOD
From insanelygoodrecipes.com
15 RECIPE FOR SOUR CREAM COCONUT CAKE - SELECTED RECIPES
From selectedrecipe.com
BEST COFFEE CAKE (WITH EXTRA CRUMB) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHITE STRAWBERRY ALMOND CAKE WITH CREAM CHEESE BUTTERCREAM
From obsessivecooking.com
PINEBERRY PEACH ALMOND CAKE WITH BUTTERCREAM FROSTING
From simplytaralynn.com
ANYTIME ALMOND TEA CAKES - 31 DAILY
From 31daily.com
HOMEMADE WHITE ALMOND SOUR CREAM CAKE - THE CAKE CHICA
From thecakechica.com
WHITE ALMOND SOUR CREAM CAKE~ A SCRATCH RECIPE
From mycakeschool.com
STRAWBERRY AND CREAM SPONGE CAKE - RECIPE WINNERS
From recipewinners.com
ALMOND SOUR CREAM POUND CAKE - MY CAKE SCHOOL
From mycakeschool.com
WASC CAKE RECIPE - WHITE ALMOND SOUR CREAM CAKE - CHELSWEETS
From chelsweets.com
SICILIAN ORANGE CAKE | “PAN D’ARANCIO” - RECIPES FROM ITALY
From recipesfromitaly.com
ALMOND CREAM CAKE {VELVETY CAKE} | TASTES OF LIZZY T
From tastesoflizzyt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love