Search Results for '("C'

[BakerAunt]

Black Olive Bread
Submitted by dachshundlady on February 16, 2009 at 6:24 pm

I wrote this recipe from a Martha Stewart Show back in the 90's. It is a 2 day affair but the actual work time is short. It is well worth the effort. In the margin of my recipe book I noted "Wow"

2 teas regular yeast(today I would use a generous 1 teas of instant)
3 1/4 cups water
2 cups bread flour
5 cups AP flour, divided into 3 cups and 2 cups
1 Table kosher salt
1 cup oil cured black olives; half pitted and half finely chopped. (the ones that are wrinkly and oily)

In a Kitchenaid fitted with regular paddle, mix bread flour and yeast. Add water on low speed to mix. (If using regular yeast, proof it in 1/2 cup of the warm water for 10 minutes; then add remaining 2 3/4 cups water and bread flour).

Add 3 cups all purpose flour, 1 cup at a time, until ready for dough hook. Attach hook and knead 5 minutes, adding about 2 more cups of AP flour as needed until dough BEGINS to come away from sides. Then add kosher salt and mix. Add olives and run a little to mix. Turn out onto floured board and knead a few times. Tuck and put in oiled bowl, turning to coat. Cover with plastic wrap and refrigerate overnight.

Punch down dough and turn out onto floured board. Divide in half and cover half with bowl. Pat the other half into a rectangle while gently removing air. Form into a 15" tube. Roll into a ball and tuck under. Place on lightly greased and cornmealed cookie sheet (Today I would use parchment paper). Cover with towel and repeat with other half. Let the two covered loaves rise 2 hours.

Preheat oven to 450F. Dimple bread 5 or 6 times with index finger and dust with flour.

Bake 35-40 minutes, spritzing with water 3 times in the first 6 minutes. Cool and ENJOY.

[BakerAunt]

Simple Crusty Bread
Submitted by dachshundlady on March 27, 2010 at 6:51 am

Adapted from "Artisan Bread in Five Minutes a Day" by Hertzberg & Francois
My sister cut this out of a newspaper for me but I do not know which paper. I DO know it is my favorite overall bread recipe. Sooo easy, yet so very good.

1 Tablespoon instant yeast (recipe was 1 1/2 Table regular yeast*)
6 1/2 cups AP flour, using "Scoop & Sweep" method to measure
1 1/2 Table KOSHER salt
3 cups water

* They recommend using the same amount of yeast, regardless of whether you have instant or regular, unless you do a long refrigerator rest and a long room temperature rise.

Whisk dry ingredients. Add water and mix with rubber scraper until there are no dry patches. It is a loose dough. Cover, but not with an airtight lid. Let rise for 2 hours (up to 5 if baking today) at room temp. You can bake all or part of it now or refrigerate for up to TWO WEEKS.

When ready to bake, sprinkle a little flour on dough and cut off a grapefruit size piece with serrated knife. (I use about half the recipe for a loaf; they use a quarter). Turn dough in floured or wet hands to lightly stretch surface, creating a rounded top and a lumpy bottom.

Now you can either put dough on parchment paper on pizza peel and rest for 40 minutes before baking on a preheated stone OR on parchment paper in a round pan about the size of your dutch oven on counter for 40 minutes before baking in a preheated covered dutch oven (what I do, using the paper like a sling to get it into the smoking hot dutchie). If you are using an oblong terra cotta baker, put the dough on parchment paper between rolled up tea towels to help shape the loaf. In either case, the parchment paper goes right in the dutch oven or baker and stays there as the dough bakes.

Repeat with remaining dough or refrigerate it. IF YOU ARE WORKING WITH REFRIGERATED DOUGH, IT MUST REST AN ADDITIONAL HOUR!

About 20 minutes before dough is ready, preheat STONE on middle rack to 450 and put broiler pan on bottom of oven. If using COVERED DUTCH OVEN I put it on lower middle shelf and preheat to 500. If your pot is dark inside, you might try it at 450 or 475 instead and leave it at that temp throughout. But don't forget to remove the lid after 15 minutes!

Dust dough with flour and slash with razor, very sharp knife or good kitchen shears several times.

FOR THE PIZZA STONE VERSION, slide dough and paper onto stone and pour 1 cup very hot water into broiler pan (don't drip on oven window!) and shut oven quickly. Bake about 30 minutes until well browned.

FOR THE DUTCH OVEN VERSION, lift out pot with mitts, close door, remove lid, place dough and its "parchment sling" in the dutch oven, replace lid and put back into oven. Don't worry if paper hangs out from under lid. Bake 15 minutes covered; remove lid and decrease temperature to 450. Bake an ADDITIONAL 15-20 minutes until well browned and bottom makes hollow "thunk" sound when tapped. Cool completely.

I have baked this both ways and like the results better in the dutch oven. You can also bake it in a covered corning ware casserole. Be sure to cool completely for best flavor and texture. I store on my counter with the cut end wrapped in foil.

I use half the recipe for 1 loaf though the original recipe says it makes 4. I have also used it for pizza dough after it was in fridge at least 18 hours. It was great, in particular, when baked on a piece of parchment so I needed no cornmeal on the stone. I baked it at 550 for about 10 minutes.

[BakerAunt]

Daisy's Fruitcake
Submitted by dachshundlady on December 25, 2008 at 2:16 pm

This was in a 2000 issue of Taste of Home. It was submitted by Daisy Corene McHorse of San Sabe, Texas. I have tweaked it slightly and it is our favorite fruitcake.

3 cups peeled, chopped, tart apples
1 1/2 cups sugar
1/2 cup apple juice or cider
3 eggs
3/4 cup canola oil
1 teas vanilla
3 cups AP flour
2 1/2 teas apple pie spice
1 teas baking soda
1 teas salt
2 cups coarsely chopped pecans
1 1/2 cups chopped dates
1 1/2 cups raisins (dark, golden or both)
1 1/2 cups halved candied red cherries
1 1/2 cups halved candied green cherries
1 1/2 cups diced candied pineapple

Line three 8 X 4 loaf pans with waxed paper; grease the paper and set aside. Preheat oven to 350. In large bowl combine apples, sugar and juice; let stand 15 minutes.

In a small bowl, combine eggs, oil and vanilla. Add to apple mixture and mix well.

In another bowl, combine flour, spice, baking soda and salt, whisk, and add to apple mixture; mix well. Fold in nuts and fruits.

Pour into prepared pans and bake at 350 for 55-65 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to wire racks and removing wax paper. Cool completely.

[BakerAunt]

Cow Pies
Submitted by dachshundlady on December 06, 2008 at 8:05 pm

These are so simple and delicious; great as an addition to a cookie or candy tray. Plus anyone from the country will enjoy their name!

2 cups (12 oz) MILK CHOCOLATE chips
2 teas Crisco
1 cup raisins
2/3 cup slightly toasted slivered almonds (I like salted ones and chopped pecans would be great too)

Melt chips and Crisco in double boiler or heatproof bowl over pot of simmering water. Remove from heat.

Add raisins and nuts and mix well. Drop by level tablespoons onto wax paper. Chill in fridge until hardened. I keep them in the fridge until an hour or so before serving but they are fine at room temp. too.

[BakerAunt]

Hermit Cookies
Submitted by dachshundlady on November 09, 2008 at 7:58 pm

I decided to post this in my recipes so I do not lose it! These are very tasty, moist cookies that keep well. This recipe is from the Oct/Nov 2008 issue of Cook's Country. Hermits originated in the 19th century in New England and were sent to sea with sailors in tins because they stay fresh so long.

1 cup raisins
2 Table finely chopped crystallized ginger
1 stick unsalted butter
1 teas cinnamon
1/4 teas allspice
2 cups AP flour
1/2 teas baking soda
1/2 teas salt
3/4 packed dark brown sugar
1/2 cup mild molasses
2 large eggs

Icing
1 1/2 Tablespoon orange juice
3/4 cup confectioner's sugar

Adjust racks to upper and lower middle positions.

Line 2 baking sheets with parchment paper.

Process raisins and ginger in bowl of food processor until mixture sticks together and only small pieces remain. Transfer to large bowl.

Heat butter in small saucepan over med lo heat, swirling occasionally until nutty brown in color, about 10 minutes.

Stir in cinnamon and allspice and cook until fragrant, about 15 seconds.

Stir butter/spice mixture into raisin mixture until well combined. Cool to room temperature.

Combine flour, baking soda and salt in med bowl.

Stir brown sugar, molasses and eggs into cooled butter mixture until incorporated. Fold in flour mixture (dough will be very sticky) and refrigerate until firm, at least 90 minutes and up to 24 hours.

Preheat oven to 350.

Divide dough into quarters. Roll each piece on a floured surface into a 10" log and put on baking sheet. Put 2 logs per sheet with room in between for them to spread.

Bake until only shallow indentation remains on edges when touched, about 15-20 minutes; centers will appear slightly soft. Switch and rotate sheets during baking. Let cool on sheets 5 minutes; then transfer parchment to wire racks and cool completely.

Whisk orange juice and sugar until smooth. Drizzle glaze onto hermits and let sit until hardens; about 20 minutes. Cut into 2" bars.

Can be stored in airtight containers up to 5 days.

[BakerAunt]

Durgin Park Baked Beans
Submitted by dachshundlady on January 27, 2009 at 6:16 am

These beans are a two day affair and are baked in a covered bean pot. I would think that a covered ceramic casserole would work as well. I will give the full recipe but since my bean pot is not huge, I always halve it.

2 pounds navy beans
1 teas baking soda
1 pound salt pork
2 Tablespoons. white sugar
1 cup molasses (not blackstrap)
2 teas dry mustard
1 teas white pepper
2 teas salt
2 Table. vinegar

Soak the beans overnight, then parboil for 20 to 25 minutes in enough water to cover, mixed with the baking soda. You'll know when they are ready if you pinch the bean and the shell comes off. (Some people check by blowing on a couple beans to see if the skins crack open). Rinse the beans well in cold water.

Dice rind of salt pork, making 1 inch squares. Place half of pork in bottom of 2 quart bean pot. Add the beans. Mix remaining ingredients EXCEPT salt and vinegar with enough hot water (3 or 4 cups) so the mixture pours easily and add to the beans, reserving a little for later. Put in remaining pork on top. Bake covered at 300 for 5-6 hours, adding the reserved liquid in small amounts to keep beans covered. At the 3 hour mark add the salt, and the vinegar.

After 5 hours they should be a nice golden brown. If you can resist, cool a couple hours before enjoying.

[BakerAunt]

Cook's Illustrated BEST Blueberry Scones
Submitted by dachshundlady on October 19, 2008 at 7:00 am

These are the best scones I have ever had. Anywhere. Although they are blueberry, you could use the "roll up" technique to incorporate other things like cranberries, raisins, chocolate chips etc.
8 Table frozen butter, plus 1 Table melted for brushing tops

1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached AP flour, plus some to dust surface
1/2 cup sugar, plus 1 Table for sprinkling tops (I use sparkling for tops)
2 teas baking powder
1/4 teas baking soda
1/2 teas salt
1 teas finely grated lemon zest

Adjust oven rack to middle position. Line baking sheet with parchment paper. Preheat oven to 425 (I do 400 in my oven; 380 when I use convection).

Using the large holes of a box grater, quickly grate butter onto piece of wax paper. Put grated butter in freezer while you continue. Melt other Table of butter and set aside.

Place blueberries in freezer until needed.

Whisk milk and sour cream; place in fridge until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and zest in medium bowl. Add frozen butter and toss quickly until thoroughly coated.

Add cold milk mixture to flour mixture; fold with rubber scraper until just combined. Transfer dough onto liberally floured work surface. Dust top of dough with flour; with floured hands knead dough 6 to 8 times until just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into about 12 inch square. Fold dough into thirds, like a business letter, using bench scraper or metal spatula to release dough if it sticks to surface. Lift short ends of dough and fold into thirds again to form about 4 inch square. Transfer dough onto a flour dusted plate and chill in freezer 5 minutes.

Transfer dough to floured surface and roll into about 12 inch square again. Sprinkle with blueberries, pressing them down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from surface. Roll dough, pressing to form tight log. Lay seam side down and press log into a 12 by 4 inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment lined baking sheet.

Brush tops with melted butter and sprinkle with Table of sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving. ENJOY!!

[BakerAunt]

Carolina Pulled Pork Sandwiches
Submitted by dachshundlady on February 16, 2009 at 6:18 pm

The following contains instructions for dry rub, mop, BBQ sauce and, of course, coleslaw to put on the sandwiches. It came from Bon Appetit and the end result is wonderful. It goes great with Moomies Buns.

Dry Rub and Meat
3 T coarsely ground black pepper (I reduced to 2T)
3 T packed dark brown sugar
3 T paprika
2 T coarse salt
1 teas cayenne (I reduced to 1/2 teas)
2 untrimmed boneless pork shoulder halves (also known as Boston butt, about 6 pounds total)

Mop
1 cup cider vinegar
1/2 cup water
2T Worcestershire sauce
1T coarsely ground black pepper
1T coarse salt
2 teas vegetable oil

charcoal and wood chips needed to smoke the meat

12 hamburger buns with seeds, split

Carolina Red BBQ Sauce
1 1/2 cups cider vinegar
1/2 cup ketchup
1T packed brown sugar
1 teas salt
1/2 teas dried crushed red pepper

Tangy Coleslaw
1 cup mayo
1/2 cup Carolina Red BBQ Sauce
2 1/2 # green cabbage, very thinly sliced

Place pork, fat side up, and cut each length-wise in half. Place on baking sheet and sprinkle and press in rub. Cover with plastic and refrigerate at least 2 hours up to 1 day ahead.

For Mop, mix, cover and refrigerate.

For BBQ Sauce, stir until salt & sugar dissolve. Cover and refrigerate up to 3 days ahead.

For Tangy Coleslaw, whisk mayo and 1/2 cup BBQ sauce in large bowl. Mix in sliced cabbage. Season to taste with salt and pepper. Refrigerate 3 to 8 hours, tossing occasionally.

Bring temperature of smoker or BBQ to 225 to 250 and maintain that throughout the process. Smoke pork to internal temp of 165, turning pork and brushing with cold mop every 45 minutes for a total of about 6 hours.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle and shred it into bite size pieces. Mound on platter and pour any juices from sheet over the meat. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. cover with foil, chill. Before continuing, rewarm pork, covered in 350 oven about 30 minutes.)

Divide pork among bun bottoms, add BBQ Sauce, top with coleslaw and then the bun tops.

[BakerAunt]

Tunnel of Fudge Cake

Submitted by dachshundlady on August 25, 2008 at 7:23 am
This is from a 1999 booklet entitled "The Best from 50 Years of Bake-Off Contests"

1 1/2 cups milk
1 (3.4 oz.) pkg. chocolate fudge pudding and pie filling mix (NOT INSTANT)
1 (6 oz.) pkg. (1cup) semi sweet chocolate chips
1 1/3 cups sugar
3/4 cup butter, softened
1/2 cup shortening
1 teas vanilla
4 eggs
2 cups all purpose flour
1/2 cup unsweetened cocoa
1/2 teas baking powder
1/2 teas salt
1 cup milk
2 cups chopped walnuts (nuts are ESSENTIAL to the success of this cake; for absorbing moisture and adding to volume of cake)

Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4-6 teas milk

In medium saucepan, combine 1 1/2 cups milk and pudding mix. Cook as directed on pkg. Add chocolate chips and stir until melted. Set aside.

Heat oven to 350. Grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl combine sugar, butter and shortening. Beat until light and fluffy. Add vanilla and eggs; mix well.

Add flour, 1/2 cup cocoa, baking powder, salt and 1 cup of milk; beat on low until moistened. Beat 3 minutes on medium . Stir in walnuts.

Reserve 2 cups batter. Pour remaining batter into prepared pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.

Bake at 350 for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour. Remove from pan. Cool 1 1/2 or until completely cooled.

In small bowl, blend all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake allowing some to run down sides. Use very sharp or serrated knife to serve cake. Best when served same day. Store any remaining cake in fridge. Serves 16.

[BakerAunt]

Cherry Cobbler
Submitted by dachshundlady on June 14, 2010 at 7:28 am

Back in the '70's, my husband and I visited one of my college friends at her family home in Central New York. They owned many Clydesdale horses and competed with them in driving competitions, including the 6 horse hitch. We went on a wagon ride with 2 huge horses they imported from Scotland. On the way home it started raining and we were soaked. When we arrived back at their house, the mother had this cherry cobbler and hot cocoa ready. I always remember sitting in someone else's robe in a warm kitchen eating this great dessert and sipping hot cocoa.

1/2 cup butter, softened
1/2 cup sugar
1 cup AP flour
2 teas baking powder
1/4 teas salt
1/2 cup milk
1 can tart cherries, drained, reserving liquid in a cup measure and adding enough water to make full cup
1/2 cup sugar

Cream wet ingredients. Sift together dry. Add dry to wet alternately with milk. Put in greased 8" square pan. Scatter drained cherries over batter. Sprinkle with 1/2 cup sugar. Gently pour juice/water over sugared cherries.

Bake 350 for 50-60 minutes. (It is better to overbake due to all the juice from the cherries.)
Great warm with either ice cream or whipped cream

[BakerAunt]

Ann's Bulgur French Bread
Submitted by dachshundlady on May 27, 2009 at 11:29 am

A woman in our town made this bread to sell to the food co-op and local restaurants. I often ran into her at the gym and the co-op so one day I asked her for the recipe. She scribbled it on a piece of paper and was a bit vague about the proofing stage but it is a really good bread. You can tinker with it like I did.

Presoak
1/4 cup bulgur
6 Tablespoon hot water
2 cups water (original recipe had 2 1/3 cups but no eggs)
2 eggs (none in original recipe)
2 Tablespoon oil
2 teas salt
1 Tablespoon yeast (2 teas instant)
5-6 cups flour

Glaze
1/2 egg
1/4 teas salt

The night before or a few hours earlier soak bulgur in hot water.

Mix together eggs(if using), water, salt, soaked bulgur and oil. Add 4 cups flour and yeast. Mix well, adding flour as necessary until bread leaves sides of bowl.

Tip onto counter and knead 5-8 minutes, adding more flour as necessary until it feels like a baby's bottom (my description). Now here it gets vague. She says to do 2 or 3 long, slow rises (The last time I made it, I rose it slowly in a bowl and then formed the 2 loaves for the last rise.)

Form into whatever shaped loaves you want and let them rise a final time. Glaze with the egg/salt mixture.

Bake 425 for 10 minutes
375 for 30 minutes

I often baked them in one of those perforated metal, double Italian bread pans or in a couple soaked terra cotta flower pot saucers that I sprinkled with cornmeal.

[BakerAunt]

Gluten Free Blackberry Crumble Bars
Submitted by dachshundlady on April 08, 2011 at 6:43 pm

Moist, tart, sweet, chewy and chocolatey.
Yield: 24 bars
Source: GF Variation of recipe in Cooks Country by Kathi Jones-Delmonte

1 1/4 cups KA Multi Purpose GF Flour
12 Tables cold unsalted butter, cut in 1/2" pieces and chilled
2/3 cup dark brown sugar
1/4 cup granulated sugar
1/2 teas salt
1/4 teas cinnamon
3/4 cup lightly toasted coconut (325 for 10 minutes, watch it!)
1/2 cup rolled oats
1 1/4 cups GF seedless blackberry jam, stirred to smooth it
1 cup lightly toasted walnuts or pecans (325 for 10 minutes)
1 1/2 cups GF choc chips (can do mixture of dark, milk or white)
1/4 cup chopped heath bars (if not acceptable, use some GF substitute)

Make crust: Adjust oven rack to middle and preheat to 350. Line 13 X 9 pan with 2 pieces of aluminum foil, criss cross them and allow edges to hang over. Grease foil.

Pulse flour, butter, both sugars, salt and cinnamon in processor until resembles coarse meal. Transfer to medium bowl and stir in coconut and oats.

RESERVE 3/4 cup and press remaining crumbs into prepared pan. Bake until light golden, about 13-15 minutes. Let cool 10 minutes.

Prepare topping: Spread jam over warm crust. Sprinkle with nuts, chips, candy bits, then reserved crumb mixture. Bake until bubbly and golden brown, about 18-22 minutes.

Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 24 pieces. (Bars can be stored in airtight container at room temp for 3 days. Also freeze well).

[BakerAunt]

Sourdough Shredded Wheat Oatmeal Barley Bread
Submitted by dachshundlady on May 12, 2011 at 6:57 am

I created this recipe in an attempt to get a bread with a lower glycemic index. Sourdough helps in that department as do whole grains like whole wheat, oatmeal and barley.

THE NIGHT BEFORE:
Refresh your sourdough. I use Paddy's Buttermilk Sourdough and the morning consistency is like thick pancake batter.

Heat 2 1/2 cups milk and add
3 large shredded wheat bales
1/3 cup wheat germ (optional)
2 cups whole wheat flour (I use white whole wheat)

Mix well and leave covered on counter overnight. The milk helps dull the sharp edges of the whole wheat and helps reduce its bitterness.

NEXT MORNING:
Add 1 cup sourdough starter to wheat mixture along with
1/4 cup agave nectar
1 scant Tablespoon instant yeast
1 cup rolled oats
2 Tbsp. KAF Whole Grain Bread Improver (optional)
Let sit, covered, 20-30 minutes

Add:
1/4 cup oil
1 Table salt
1 cup barley flour
2-3 cups bread flour

Mix in bowl, adding bread flour gradually until it forms a ball. Put on floured surface and knead 8 minutes, adding as much bread flour as necessary so that it is tacky buy not sticky.

Let rise 60-90 minutes depending on your kitchen temperature.

Punch down and form into either 2 loaves or, as in my picture, 4 sharing loaves. Use well buttered pans.
Let rise 30 minutes until dough is 1 inch above rim of pan. Preheat oven to 350. Bake 45-50 minutes, tenting with foil after 25 or 30 minutes. Remove from pans and cool on rack. If making sharing loaves, let cool before splitting apart.

[BakerAunt]

Cream Cheese Sheet Cake
Submitted by dachshundlady on November 20, 2009 at 5:07 pm

This cake was submitted to Taste of Home by Gaye Mann of Washington, NC. She writes "This tender buttery sheet cake with its fudgy chocolate glaze is a real crowd pleaser". I know my family and friends love this cake as well but it is not for those watching their intake of butter or eggs!

1 cup plus 2 Tbs. soft butter (if I use unsalted, I add 1/2 tsp. of salt)
2 THREE oz pkgs of cream cheese, softened
2 1/4 cups sugar
6 eggs
3/4 tsp. vanilla
2 1/4 cups Cake flour
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter or margarine
1/2 cup semi-sweet choc chips
1/2 tsp. vanilla (my addition)
Note: I actually double these amounts in the glaze and I think it is even better! Just use a larger saucepan as it boils up pretty high.

In mixing bowl cream butter, cream cheese, sugar (and salt if adding any). Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour and mix well. Pour into greased 15" X 10" baking pan. Bake 325F for 30-35 minutes until toothpick inserted near center comes out clean. Cool completely.

For Glaze: Combine sugar and milk in saucepan. Bring to boil over medium heat. Cover and cook 3 minutes (do not stir). Just watch it carefully and once it comes to a high boil, reduce to low, leaving cover on. Stir in butter and chips until melted. Add vanilla. Cool slightly. Stir and then quickly spread over cake. Yield 24-30 servings (Not in our house!)

comments
Submitted by kathyd on Thu, 2011-11-10 09:35.
Dlady, I make this cake all the time. It is my go to cake for a crowd! Yum!

[BakerAunt]

Red Cherry Almond Cake with Almond Cream Glaze
Submitted by dachshundlady on December 12, 2011 at 7:14 am

Years ago my sister gave me "Easiest and Best Coffee Cakes and Quick Breads," by Renny Darling. It has lots of good recipes and yesterday, once again, I made my favorite. Had to share as it is simply wonderful. It is only about 2" thick but a pretty cake with terrific moist, dense texture.

1/2 cup soft butter
1 cup sugar
2 eggs
1/2 cup cream (I used evaporated milk)
1/2 orange, grated (about 3 tablespoons)-I just used the zest and juice from half an orange plus some of the pulp, but no pith.
1 tsp. almond extract
1 cup flour
2 tsp. baking powder
1 cup almond meal (worth the investment!)
1 cup canned sour red cherries, drained and patted dry (I used all the cherries from a 14.5 oz. can)
1/3 cup sliced almonds (toast while you preheat oven)

Almond Cream Glaze
2 tablespoons cream (I used evaporated milk plus a little soft butter)
1/2 tsp. almond extract
1 cup confectioner sugar
Stir together until well blended

Instructions
Preheat oven to 350 and toast 1/3 cup sliced almonds while it preheats. Butter a 10" springform pan.
Cream butter with sugar. Beat in eggs, cream, orange and the almond extract, beating well after each addition. Stir together and beat in flour, baking powder and almond meal. Stir in sour cherries.
Spread batter in a buttered 10" springform pan and bake at 350 for 35-40 minutes, until cake tests done. Allow to cool in pan.

When cool, drizzle top with almond cream glaze, and allow to drip down sides. Decorate top with toasted sliced almonds. Serves 10.

This would be great even without the cherries but please use the nut meal. It makes the texture so wonderful and moist. If you don't eat it all up, it will stay moist at least 3 days.

comments
Submitted by --jej on Sun, 2011-12-18 19:27.
d-lady, does this come under the heading of coffeecake??? If so, I think it would be a hit for our retired teachers' breakfasts, yes?

And then, please, is almond meal generally available? I've never seen it, but can probably call around to find it available...
Thanks. jej

Submitted by dachshundlady on Mon, 2011-12-19 07:40.
Yes, it might be considered a coffeecake; but it is not tall so won't feed a ton of people. I find almond meal in the "natural food" type section of my grocery. I think mine is Bob's Red Mill, and it comes in a cellophane bag like his oatmeal and other flours. Like I said, you wouldn't even have to put the sour cherries in. They are just a tart little surprise at the bottom of each piece. But the combination of almond, orange and cherries is very good.

Submitted by buttercup on Thu, 2011-12-29 15:35.
DL, I have been waiting to make this, and now I can't find sour cherries. Would it make a big difference if I used pitted dark sweet cherries? I never had the sour, so I'm not sure if it would be a big deal. Thanks

Submitted by dachshundlady on Thu, 2011-12-29 16:16.
It should be fine. You could also use plumped dried cherries.

Submitted by buttercup on Thu, 2011-12-29 16:30.
Thank you and thanks for sharing the recipe.
S
ubmitted by buttercup on Sat, 2011-12-31 23:08.
Thanks for posting this recipe. Made it today and it was great. The sweet cherries worked out fine. Thanks again for sharing. Happy New Year. Hope your SIL is doing well.

Submitted by dachshundlady on Mon, 2012-01-02 14:22.
Glad U liked it. SIL is home and undergoing radiation. Still fighting fungal infection of lungs. Aspergilis I believe.

Submitted by wendyb964 on Fri, 2012-01-20 20:18.
Over the past few years I've noticed more nut meals/"ground nuts"/nut flours in the stores. Almond, pecan, and hazelnut are the most prevalent where I live. I've seen the almond meal year-round though Trader Joe's says they may be a seasonable item. Please store in the freezer along with your other nuts. Yesterday I used a pkg. that said for best use----before 2009. Oops, but it was still good, no rancid taste, and baked well. If an almond 'nut' it's a must along with almond paste, almond oil, and extract. BTW, I love it mixed with panko bread crumbs and herbs as a coating for any mild white fish. Also great subbing for some of the flour in "crumble" or "crisp" toppings.