Wednesday, July 11, 2012

cherry almond cake

assalamu'alaikum wrt wbt

another farewell in the department..
its very sad when great people are leaving us
but they have to move on.. they have created a path for their destiny
rather being in the same place, playing idle..
they dare to shift from their comfort zone into the unknown
i wish all the best and may Allah grant them jannatul firdaus.

love the streusel!

  • 6 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups Gold Medal all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups fresh cherries, stemmed, pitted and halved
To make the Almond Streusel Topping:
  • 1/4 cup Gold Medal all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup almond paste, crumbled <-- i omit this
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • Pinch of salt
  1. Preheat oven to 350 (175C) degrees F. Butter a 9-inch springform pan or pie plate. Set aside.
  2. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
  3. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, vanilla, and almond extract. Mix until combined.
  4. Gradually mix in the dry ingredients. Transfer batter to prepared pan. Arrange cherries on top of batter.
  5. To make the almond streusel topping-in a small bowl combine flour, brown sugar, almond paste, butter, and salt. Mix together with your fingers until crumbly. Top the cake with streusel topping.
  6. Bake cake for 10 minutes. Reduce oven temperature to 325 (160C) degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan.
my fav!

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