There is so much going on in the world – in this particular season. Part of me feels
a little quite ridiculous for even writing an entry about food. People are dealing with all sorts of incredible hardships. Car accidents taking young people, being in the hospital with premature labor, actual labor at 18 weeks…all of which is devastating really. It makes you regroup a little bit – as you should. and as it was intended I suppose. It makes me both grateful for the calm and a little apprehensive about the future – which is silly. It’s so completely out of our hands. Why in the world should we worry.
I need that tattooed on the inside of my eyelids.
This coffee cake is so good. Dense and flavorful. The best thing about it – well one of the best things about it – is that it tastes even better the next day. Make it tonight and serve it for breakfast!
I made homemade almond paste for this coffee cake. I made the almond paste first and didn’t even wash the food processor – just made the coffee cake right after.
I was relaxing the other day half way watching a Hallmark Christmas movie and reading my New York Times Cookbook when I came across this recipe. I couldn’t get it out of my mind for a few days. The lack of almond paste is what always stops me in my tracks and makes me reroute to another coffee cake. Not anymore.
I had help lining the spring form pan.
4 fresh egg yolks. I’m thinking I’ll have to make meringues with the whites.
Make sure and sift the flour. It makes it nice and fluffy,
Mine baked for almost an hour.
It looks so pretty when it comes out of the oven – but be forewarned – the entire middle will sink down.
I dusted a little bit of organic powdered sugar over the coffee cake.
Looks so pretty.
And just today when we stopped at our favorite coffee shop for a latte and a slice of pumpkin bread, Jason said, “your almond coffee cake is way better than this…”
Mr. Processed foods himself. That should tell you something.
- ½ pound of Kerrygold unsalted butter
- 2 cps organic white flour
- ½ tsp salt
- 1 ½ cups organic cane sugar
- 1 cup or 7 oz almond paste
- 4 egg yolks, at room temp
- 1 tsp almond extract
- 1 cup sour cream
- 1 tsp baking soda
- Powdered sugar for dusting, optional
- Sift flour and salt into a small bowl.
- Set aside.
- Mix the baking soda in the sour cream and set aside.
- In a mixer or or a food processor beat butter and sugar until fluffy, about 5 minutes.
- Add almond paste, a little at a time at medium speed, and beat 5 minutes.
- Beat in egg yolks, one at a time, and almond extract.
- Add the sour cream mixture and blend a bit so it's well mixed.
- Remove from processor and fold in the flour mixture until it's just blended.
- Pour into a 9 inch buttered and buttered parchment lined spring form pan and bake at 350 for 50-60 minutes or until a knife comes out of the center clean.
- Let cool and remove the outer ring.
- Sprinkle with powder sugar.
- The longer it sits the better it is.