There has been a recovery. I felt much better yesterday so I put my usual Saturday cooking frenzy into motion. It was slightly later in the day so I wasn’t able to post anything yesterday. I hope you don’t mind waiting a day for a couple exciting new recipes.
With Easter coming, everyone is looking for a new dessert idea. We love baking with Solo Almond Pastry Filling. I try to keep at least one can on hand. It really makes simple yellow cakes quite fancy.
I normally make my Almond Cake with a cup of butter but I only had a half cup of I Can’t Believe it’s Not Butter. I also had buttermilk. I figured that the buttermilk could work to fill in for the missing butter and I was right. It made the cake extra moist. And of course, it cut down on the fat to make this a nice lower fat dessert option for Easter.
Almond Buttermilk Cake
1 stick butter (I used ICBNB)
2/3 cup sugar
12.5 oz can Solo Almond Pastry Filling
2 1/4 cups flour (I used half white and half white wheat)
2 tsp baking powder
1/2 tsp baking soda
1/4 – 1/2 cup buttermilk
1. Combine butter and sugar and beat until light and fluffy.
2. Add eggs one at a time and beat until incorporated.
3. Add the almond pastry filling and do the same. Beat it in!
4. Add flour, baking powder and salt.
5. Add the buttermilk, starting with 1/4 cup. You may need more. You may not. I used a 1/2 cup.
6. Spray a bundt or tube pan with cooking spray and pour in batter.
7. Bake at 350 for 50-55 minutes.
8. Allow to cool for a little bit in the pan and carefully turn on a wire rack to cool completely before adding glaze.
Vanilla Cream Glaze
1 cup confectioner’s sugar
1/2 tsp vanilla
Heavy Cream, 1 tbsp at a time
1. Combine all the ingredients and stir until you get a sort of runny glaze. I probably should have taken a picture of the glaze but I didn’t so you would know what to look for. Sorry. To keep the glaze from getting too runny, add the cream 1 tbsp at time. Stir.
2. Pour over cooled cake. If your glaze is too thick and you’re tired of the whole add cream and stir bit, just put it on the cake while the cake is slightly warm. It will melt down the sides very nicely.
Feel free to use almond, lemon or orange extract for the glaze. I was going to use orange but I couldn’t find it. I’m very happy with the way this cake turned out. It’s so nice to have a cake in my baking repertoire that is free of chocolate. You may not believe this, but not everyone loves chocolate. And they truly appreciate it when people remember.