Spring, this elusive spring, feels a long way off tho it is mid April. The peepers are usually peeping in the pond across the street by now. This year they are clearly biding their time under the lingering ice. I hope they are not holding their breath, waiting…waiting…waiting…
In need of a treat to lift our winter weary spirits, I made this cake this past dreary Monday, and it undeniably and scrumptiously did the trick. Few culinary treats satiate my taste buds as deliciously as this almond butter cake. Now if it could only entice the peepers to emerge, singing their jubilant songs of spring.
Each year before Thanksgiving and Christmas, I peruse holiday magazines and now, addiction forming Pinterest; for new recipes to try. This past holiday season I came across a recipe for Dutch Butter Cake. Four simple ingredients created this cake. Butter, a lot of it, flour, sugar and salt. It was undeniably scrumptious. Alas, my creative gene kicked into high gear as it so often does, and I thought…I can tweak this a bit to make it less sweet with more flavor. This recipe is what I came up with and it’s a keeper.
Consumers beware…it is rich with pure butter so all you need is a very small serving, many times throughout the day !!!!! And of course, as I’ve done here in my photo’s, feel free to add fresh strawberries, raspberries, fruit of your liking. It makes this almond butter cake a bit less sinful.
This cake does not rise as it bakes. It is dense and perfectly moist. It will cut into squares quite neatly and can be eaten with your fingers. This of course, makes it all too easy to cut off a chunk every time you pass the kitchen. It is best to make this cake for a picnic or a tea party or a luncheon where you must deny yourself anything but the crumbs; or you will show up for your event empty handed and guilt ridden.
Hugelhaus Almond Butter Cake
Pre heat your oven to 350 degrees.
I have a gas convection oven that bakes beautifully. You might have to adjust the baking time by a minute or two in either direction depending on your oven. I recommend watching the baking closely the first time you bake this cake. You do not want to over bake it.
2 cups all purpose unbleached flour
2 TB almond meal If you are allergic to nuts omit them and add 2 additional TB of flour.
1/2 teas salt
1 TB light brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) melted butter
1 teas each pure vanilla and almond extract
Using your microwave, melt the butter in a large ceramic or glass mixing bowl. If you don’t have or want to use a microwave, melt the butter in a saucepan over low heat on your stove top, until just melted. Do not let the butter burn.
To the bowl or sauce pan of melted butter, add the remaining ingredients and mix all together until well blended. The batter will be quite thick so I find using a wooden spoon works best. Use what ever sturdy mixing utensil you are comfortable with. Do not try to use a whisk as I did here (photo above). The batter is too thick for a whisk to do a proper job.
Spread the well mixed batter evenly in an 8 x 8 baking dish. There is no need to grease a ceramic baking dish. The butter in this recipe keeps the cake from sticking to the dish. You might want to grease a steel pan…or line it with parchment paper. I avoid that by using a ceramic baking dish.
Bake this 8 x 8 cake in your 350 degree oven for no longer than 30 minutes. You should see the edges of the cake beginning to turn golden brown. When that happens, your cake is done. To perfection. Let it cool completely before you try to cut it.
Once cooled, cut the cake into squares or pie shaped slices. What ever appeals to you. I think you will find that you will thoroughly enjoy every last crumb. And…if you decide you want this cake all to yourself, my advice is to tell no one you’ve made it !!!!!
Many Blessings…