Blueberry Almond Cake
There used to be a small hole in the wall deli shop next door to my old job in Manhattan. It was literally the size of my closet but they served everything from burgers to smoked salmon. But one of the best things I encountered there were the muffins. I would stop by on my way to work a few times a week in the morning and I would get a small coffee and a muffin......split down the middle.......toasted........with butter. I know, I know...the muffin probably didn't need any more butter but it was nice to have something comforting in the morning before heading into a stressful day at work. The last time I was in the city I saw that the deli shop had closed. Fortunately this cake is a culmination of those delicious muffins and now I get to share them with my family and all of you.
Makes 8-10 servings
2 sticks of butter (room temperature)
2 eggs (room temperature)
1/2 cup of almond paste (found in the baking aisle or in specialty foods)
1 & 1/2 cups of sugar
1 teaspoon of almond extract
1/2 cup of buttermilk
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of blueberries
1/3 cup of sliced almonds
2 teaspoons of powdered sugar
Makes 8-10 servings
2 sticks of butter (room temperature)
2 eggs (room temperature)
1/2 cup of almond paste (found in the baking aisle or in specialty foods)
1 & 1/2 cups of sugar
1 teaspoon of almond extract
1/2 cup of buttermilk
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of blueberries
1/3 cup of sliced almonds
2 teaspoons of powdered sugar
Let's start off with the dry ingredients. In a bowl combine the flour, salt & baking powder. Stir to combine with a fork and set it aside.
In a mixer add in the butter, sugar and almond paste. Mix it thoroughly for a minute.
Now add in the almond extract and the eggs. Mix it again for a minute. The mixture should be soft and creamy.
Next add in half of the flour mixture. Turn on the mixer again for a minute then add in the buttermilk.
Mix again for another minute then add in the rest of the flour mixture. Mix again. The cake batter is complete and is ready for baking.
Preheat your oven to 350 degrees. Butter and lightly flour your cake pan. This will prevent the cake from sticking to the pan. Place the batter into the cake pan and spread it out evenly with a spatula. Rinse your blueberries gently and dry them on a paper towel for a few minutes. (If you are using frozen blueberries let them sit in warm water for a few minutes. Drain the water and repeat the process a few times until they have thawed).
I have made this cake several times and in the beginning I used to mix the blueberries into the batter but the berries themselves would sink to the bottom and stick to the pan......total disaster......so my trick is to lay the blueberries on top of the batter right before baking and they won't sink all that much. Then place sliced almonds around the edges. Bake the cake at 350 degrees for about 50-55 minutes or until an inserted toothpick comes out clean. (If you are using a rectangular baking dish the cook time may be less).
After the cake has cooled sprinkle some powdered sugar on top and serve. The cake is incredibly moist and the blueberries are marvelous........
Music: Dusty Tears by Silent Partner
