Almond Cake

 It was awhile back that I read about this fabulous sounding  Almond Cake on Susan's blog, Savoring Time in the Kitchen.  I knew that I wanted to make it and even ordered the Rehrucken  cake pan from Amazon., which describes the cake as one that is enjoyed in Germany and Austria. I finally got around to making it, and oh, is it ever tasty.  You can read about it on Susan's post here.  One of my friends let me borrow her Norske Nook Book of Pies and Other Recipes, and the Almond Cake recipe was in it, also. However, in the Norske Nook cookbook the baking time for the cake was 1 hour and 15 minutes, which in my opinion, would be way over baked!

I thought I'd use some pretty, summery teacups for my tea, in honor of the pretty cake.  The two on the right are Royal Albert ones gifted to me in a set of five from my youngest son and DIL, and the one  on the left is a Gracie teacup from a dear blogging friend.  I love rotating my teacups so that they all get used and loved. None of the flowers came from my garden, but came from the bargain section at Kroger's, which was a tip from my daughter! 

Yield: 12 servingsAuthor: Kitty, and adapted from Susan's recipe

Almond Cake

I left out the vanilla and doubled the almond extract because I wanted a pronounced almond flavor to the cake. If you prefer, use 3/4 teaspoon vanilla and 3/4 teaspoon of almond.

ingredients:

1 and 1/4  cups granulated sugar

1 egg

1 and 1/2 teaspoons almond extract

2/3 cup heavy cream  or milk (I used milk)
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt  (I omitted )
1 stick melted butter (I used salted)

1/4 cup toasted sliced almonds (optional)

instructions:

Toast almonds on a small baking sheet in a 350 degree oven for approximately 5-7 minutes, watching carefully so they don't burn.

Beat together sugar, egg, extract and heavy cream, (or milk).  Sift together flour, baking powder and salt and add to mixture. Fold in melted butter and blend until smooth.

Prepare the Rehrucken pan by spraying with non-stick baking spray (I used Baker's Joy).

Place toasted sliced almonds in bottom of prepared pan and then pour in batter.

Bake at 350F degrees for about 40 minutes (my cake took 50 minutes).   A toothpick inserted in the middle should come out clean and the cake should be brown around the edges.

Cool cake in pan for 30 minutes and then place a serving plate on top of the cake pan and invert to release the cake.

The cake can be sprinkled with powdered sugar, served with fresh berries, and whipped cream, or sliced through the middle and filled with whipped cream. 

Created using The Recipes Generator

This cake is so tasty!

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

Cooking and Crafting with J & J
Keep In Touch 

Tea in the Garden

Share Your Cup

Full Plate

Dishing It! & Digging It!