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Almond Cake with fresh fruit

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 Since I began blogging I’ve learned a lot about ‘new-to-me’ ingredients.  Almond flour is one example I’m happy we discovered.   My husband and I enjoy the variety of foods we eat now.  We’re always experimenting and trying to find that perfect happy balance of healthy, home grown, fresh, delicious and blog worthy.  I do believe we’ll see many more recipes and desserts featuring almond flour and the incredibly delicious coconut flour.

I enjoy making a weekly dessert, but I don’t always want something ‘labor’ intensive.   This week I looked for something easy and quick that didn’t require a big time commitment. We’re still waiting on that call from our daughter telling us the baby is on the way. Poor girl is 8 days past her due date and scheduled to be induced Monday morning. Trying to remain ready to ‘deploy’ we decided it would be a good time to try a simple almond cake.   The cake may be simple to make, but the flavor is surprising fantastic.
You will need unsalted butter, sugar, eggs, milk, vanilla, almond flour, coconut flour, salt and baking powder.
 Cream together the butter and sugar in a large mixing bowl
 Add the eggs, one at a time, blending well after each addition.  Blend in the milk and vanilla and beat until combined.
 In a separate bowl combine the dry ingredients:  almond flour, coconut flour, salt and baking powder.
 Add the dry ingredients to the butter mixture and blend until smooth.  Spread the cake dough into a 13×9 inch pan sprayed with Pam.  Bake at 350 degrees for 30 minutes.  Don’t be tempted to eat it warm as it is very moist and crumbly.  It will hold together better if cooled.  How do I know this?  Yeah – you don’t really need to ask!
 Serve with fresh fruit and sweetened whipped cream if desired.
I also tossed on a few sliced almonds and dusted the cake with confectioners’ sugar.  This is very fresh and flavorful.  I’d like to try these as cupcakes next time I have an event to attend.  This recipe is a keeper.

Almond Cake
(adapted from a recipe published by Bob’s Red Mill Almond Meal/Flour)
3/4 cup unsalted butter
1 cup sugar
4 eggs
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 teaspoon salt
2 teaspoons baking powder

Cream together the butter and sugar until blended.  Add the eggs, one at a time, beating well after each addition.  Mix in the milk and vanilla and blend until smooth.  In a separate bowl blend the flours, salt and baking powder.  Add the dry ingredients to the butter mixture and mix until smooth and creamy.  Spread the dough into a lightly greased 13×9 inch baking pan and bake at 350 degrees for 30 minutes.  Cool and serve with fresh fruit and sweetened cream if desired.

~~~~~~~~

Well … hope you have a happy Monday.  If all goes as planned, we’re now at the hospital waiting to meet our grandson.  Wow – this is really intense, and exciting, and wonderful.  Being a grandmother will be a big responsibility!  Hope you guys don’t mind a few baby pictures thrown in from time to time!

Thanks so much for stopping by and thanks again for all the well wishes, prayers and notes.  You are the best!

Tricia

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5 Comments

  4. Tanna at The Brick Street Bungalow says

    I'm anxiously awaiting news and photos!!! <br /><br />This cake looks so very good… perfect for spring. Before your blog, I had never even heard of almond or coconut flour! Both flavors are favorites around this house… and fruit! Oh, yeah! <br /><br />Sending hugs and prayers today… intense is an understatement. blessings ~ tanna

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  5. Hungry Jenny says

    Wow, that looks fantastic! I've never bought almond flour but use ground almonds alot which I think is kind of similar, just not as fine perhaps. I like the combo of almond and coconut, sounds lush!<br /><br />The berries on top are a nice touch too :)<br /><br />Hungry Jenny x

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