Almond Breakfast Cake with Fresh Fruit and Crumble Topping

By -

So, this was good, and I would make it again—it gets an 8. It came from the Tartine cookbook by Elisabeth M Prueitt and Chad Robertson, and I put my changes below in bold

Cake
1/2 cup + 1 Tbs. almond paste (6 oz./170 grams) I would make sure to measure this, because I didn’t and I regretted it
1 cup + 2 Tbs. sugar (8 oz./225 grams) I cut this down to 2/3 cup
3/4 cup butter
1 1/2 cups + 2 Tbs. all purpose flour (7.5 oz./215 grams) I would consider using cake flour next time
1 1/2 tsp. baking powder
1/2 tsp. salt
3 large eggs I also added about 1/2 tsp. lf almond extract because I really like the flavor of it

For the cake, you mix the almond paste with the sugar and beat until it’s creamy. Then add the butter and beat some more. Then, combine the dry ingredients and add those and the eggs to the mix at the same time. Mix until barely combined. Do not overmix. Put it an 8 or 9 inch dish and then put the fruit on top and the crumble topping Bake at 350 for about 4o minutes (mine needed longer, but I might have overbaked mine). It’s hard to tell when it’s done because the fruit skews the moisture on the toothpick. I would be careful to not overbake it like I did. You can make this the night before it says and then just put it at room temp for 40 minutes before baking it

Fruit, choose 1
1/2 pint berries, 4 plums, 1 peach, 2 pears or apples. Saute in butter and then spoon on top of the cake before baking. For the pears, I added cinnamon and sugar as well when I was sautéing them. I left some of the moisture in the pan, but I don’t know that I would that again.
So, I used the crumble topping from the blueberry muffin recipe from Bouchon Bakey, since it was almost identical, and which I have copied and pasted here as well:
Almond Streusel (I used about 75% of this on the cake)
120 grams all purpose flour
120 grams almond flour
1/2 cup sugar
1/4 tsp. kosher salt
4 oz. butter






Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more