Aaahhh, cake. I’d been existing (mid-morning-snack-wise) on the remainders of my sticky swedish chocolate number, and then on the crappy xmas-cake-bar-thing I got in that hamper from work, but the end drew near last week. “Oh no!” I thought, “I need to finish my other blog, there’s loads of stuff still to do on that, I can’t stop now!”. Within ten minutes I was on my way to the shops. Yay displacement activities.
Anyway, so I did a little search because I remembered seeing an interesting coffee cake a few days. Sure enough, I found it, an apricot and almond coffee cake. I noted down the ingredients and off I went. It was a few minutes before I noticed the rather glaring omission in the recipe. No coffee. What? I checked the title, sure enough, “apricot almond coffee cake”, but no matter how many times I looked, no coffee was forthcoming in the ingredients or even the method. Then again, the recipe is from one of the Yahoo! groups I’m on, and I think it came from a woman, bless her, who has absolutely no clue what she has posted before. She’s posted the same recipe three times in a week before, and this ain’t because she’s cooking it. She’s special. So assuming the recipe did come from her, I’m not surprised it’s missing vital ingredients.
Blackberry Almond Cake
150g butter, softened
1 1/3 cups sugar
1 tsp almond extract
1 1/3 cups plain flour
1/3 tsp baking powder
1/3 tsp bicarbonate of soda
1/4 teaspoon salt
142ml pot soured cream
few tbsp blackcurrant preserve (preferably with whole berries in, but jam’d be ok I guess)
Cream the butter and sugar until nice and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in almond extract. Sift dry ingredients; add to the creamed mixture alternately with soured cream. Beat until just blended. Spread half the mixture in a greased & floured 8″ cake tin (I used a loose-bottomed one, but that’s largely because I only have a loose-bottomed tin. Splodge over the blackcurrant preserve, adding more if you want more in there, can’t see that it’d do any harm. Spread over the rest of the mix. Bake at 180C for 45 minutes to an hour until a skewer comes out clean, you know the drill.
So the actual recipe is… well… almost entirely different. Definitely more of an inspirational recipe than a copy slavishly one. So, the amendments… in my wanders round the supermarché, I discovered there were no flaked almonds. Bugger. And then swore at the price of the jam – £1.35 for a jar! For one cake! I resigned myself to the misery, but then spotted jars of cranberry sauce for 29p. Aha! Success. Sold. Sadly once I returned home, I then couldn’t open the jar, so after about half an hour of straining at the damn thing and discovering that jam jars are stronger than my joints, I was forced to give up. Shooting pains down my thumb and wrist for the next couple of days. Ouch. Fortunately I had a jar of blackcurrant preserve in the fridge (yay xmas hamper again). And I think it came out pretty well.
So, this is from Recipes Galore, the Yahoo Group:
Almond Apricot Coffee Cake
The nutty aroma and delicate fruit flavour make this cake so special, it will impress anyone.
1 cup butter, softened
2 cups sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended.
Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds.
Bake at 350° for 55-60 minutes or until toothpick inserted near the centre comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter. Yield: 12-16 servings.