Glazed Almond and Cinnamon Coffee Cake 2012

 

Ingredients

 

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1 cup well-shaken buttermilk
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon pure almond extract (optional)
• 1/2 cup unsalted dry-roasted almonds, coarsely chopped (3 oz)
• FOR GLAZE:
• 1/2 cup sifted confectioners' sugar
• 2 tablespoons heavy cream
• 1/8 teaspoon pure vanilla extract
• 1 drop pure almond extract (optional)
• 2 tablespoons unsalted dry-roasted almonds, coarsely chopped (3/4 oz)
•  

  Directions

  Preheat oven to 350F with rack in center of oven. Butter and flour pan bundt 6 cup mold or 9 - inch square baking pan, resulting in uninterrupted excess flour.
  Mix flour, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Rub the butter with your fingertips until the mixture resembles oatmeal. Add eggs, milk and extracts only until flour mixture is moistened. Add almonds and Spread batter evenly in baking dish.
  Bake the cake until it is golden brown and a toothpick inserted in center of cake comes out clean, about 40 minutes. Cake cool in the pan on a rack 20 minutes, then reverse the rack and cool completely.
  FOR glaze:
  Mixing powdered sugar, and cream extracts until smooth and drizzle on the cake. Sprinkle with almonds.

Almond and cinnamon cake recipe 2012

At a glance

• Cuisine English
• Recipe Type Cake
• Difficulty Easy
• Preparation time 25 mins
• Cooking time 45 mins
• Serves 8 people

Ingredients

• 5 medium free range eggs
• 200 g (7.1oz) ground almonds
• 200 g (7.1oz) unrefined golden caster sugar
• 15 g (0.5oz) ground cinnamon
• 50 g (1.8oz) almond flakes
• 15 ml (0.5fl oz) vanilla extract

For decoration

• 1 cup cinnamon sticks

Step-by-step

1. Pre-heat the oven to 180°C/160° fan/Gas 4 and grease and line a 9 inch cake tin with baking parchment.
2. Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
3. Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
4. Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
5. Next slowly add the egg white mixture, carefully folding in after each addition so you don’t lose any of the air in the mixture.
6. Pour into the lined cake tin and sprinkle with the flaked almonds.
7. Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
8. Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.