This post was originally posted on From Cass with Love on 13 July 2012
After settling down, finally got down to buying baking powder, vanilla and some almonds from the local supermarket. It was a toss up between some nuts, fruits or chocolate chips. It’s been a while since I had a nice almond cake – so nuts it was!
I needed to get to know the Mr Oven here – I love how ovens are like very much like people, unique, with quirks and all. So with some hand power and improvisation, I whipped up a simple almond crumble vanilla cake. And Mr Oven proved to be a fine man indeed. Definitely more baking dates coming up :p
I took pictures of favourite recipes from my messy recipe book back home, and so wonderfully missed out my favourite muffin recipe by Carole Walter (the blueberry buttermilk muffin – I wonder how I missed posting it up here, so that will be coming up soon!). Thanks to the internet, I found another of her muffin recipe I been wanting to try, which was great because I don’t have buttermilk. And am too lazy to make some from milk and lemon :p
Do note I only made half the recipe, and baked it in a mini cocotte (about 4 inches wide!) because I do not have a small baking pan, or the muffin tray, yet!
Adapted from Carole Walter's Vanilla Muffin and Butternut Streusel recipe from Great Coffee Cakes, Sticky Buns, Muffins & More
- 1 1/3 cup all-purpose flour, sifted
- 1/2 cup sugar
- 1/3 cup silvered almonds
- 1/2 cup unsalted butter, room temperature and cubed
- 1/4 tsp almond extract
- 1 1/2 cup all-purpose flour, sifted
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, room temperature
- 1/2 tsp salt
- 1 cup sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream or greek yogurt, room temperature
- 1/3 - 1/2 cup toasted silvered almonds (optional - but recommended!)
1. Mix together flour, sugar, almonds into a large bowl.
2. Rub the butter into the flour sugar mixture. It's okay if there are huge clumps! Set aside and make your cake.
1. Preheat oven to 175°C. Butter and flour your pan.
2. If using almonds, toast them in a pan until slightly browned and deliciously fragrant. Set aside to cool.
3. Sift together the flour, baking powder and soda.
4. Beat butter, salt and sugar in another bowl until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Beat in your vanilla.
6. Beat in your flour mixture in 3-4 additions, alternating with your sour cream or yogurt, and ending with the flour mixture. Continue to beat the batter for about 15 - 20 seconds ensure everything is well combined and further aerate the batter.
7. Fold in your toasted almonds if using.
8. Pour batter into the pan. Toss in some streusel and swirl it into the cake. Then liberally cover the top with streusel.
9. Bake for about 40 - 45 minutes in a 8 inch pan
10. Remove from oven and leave it to rest in pan for a few minutes. Remove from pan and allow to cool on cooling rack.