Almond coffee cake swirl

 

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A mom and pop bakery….It has everything in it to make us feel warm and fuzzy on these sub-arctic days of winter.  A little brown sugar, a little butter and a velvety soft, cakey mouth feel, that is wonderful when chased by a cuppa joe….The following recipe will make 7  (seven)  18ozs rounds.  I suggest using a 10″ round cake pan, although a square one will do…..Just doesn’t look as nice.   I have tweaked this recipe to taste, but feel free to experiment with different extracts, nut blends, liquids etc.  Your imagination is your only limitation.

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Cream together , till light and fluffy:

  • 21ozs unsalted butter
  • 21ozs brown sugar, the darker the better.
  • 1/2 oz salt
  • 1oz vanilla extract
  • 1oz almond extract
  • 2.5 ozs baking powder

Add5 eggs, room temperature, one at a time….Then: Add alternatingly:

  • 34ozs buttermilk,  and
  • 32ozs cake flourunbleached
  • 8 ozs almond flour….Sifted together with cake flour.
  • Streusel as a topping, (optional)

The mixture will resemble the consistency of cooked oatmeal.  Spoon 18ozs into each greased, floured and parchment papered cake pan(s). Next, fill a disposable plastic, or a cloth piping bag with some blueberry jam.  Pipe a spiral shape onto your batter, starting in the center and working outwards to the rim.  Don’t be overly generous with the jam, as your final product  will be too soft, and the excess amount of overall mixture in the mold, may cause it to spill over the side…YUCK….Messy!

Bake @ 350F, for approximately 22-30 minutes, till a nice caramel color has been achieved.  Allow cake to cool in pan, on a cake rack for 30 minutes, remove from pan, and dust with confectioners sugar.  Serve with a dollop of creme fraiche, or vanilla bean ice cream and lots of strong coffee!

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