2 cups AP flour
1 cup sugar
1/2 lb. soft butter
1 Tbsp. pure almond extract
1 egg, save a little egg white to brush on top of cake
1 small pkg. whole almonds
Combine ingredients in bowl. Mis well with hands. Don’t squash mix. Use a round flat cake tin. Flatten mixture with palm of hand.
Decorate with whole almonds on top…Original cake recipe calls for them simply placed around the edge then brush egg white on top of cake.
Don’t preheat oven!!!!
Put cake into 375 oven for 1/2 hour
Cool on wire rack
Cut into small slivers for serving
1 1/2 c flour
1 teaspoon aluminum free baking powder 1/2 teaspoon aluminum free baking soda 1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like
1 cup ricotta cheese
2 organic eggs
1/4 cup low fat milk
Juice of two limes
1 to 1 1/2 cup fresh blueberries
1. Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.
2. In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.
3. Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.
4. Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack. Serving Size: 8
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
- Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
- Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
2 cups flour plus 2 Tablespoons flour
- 2 cups sugar
- 1 teaspoon cinnamon
- ½ cup butter
- 1 cup water
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 2 cups peeled and chopped green apples
- ½ cup butter
- 6 Tablespoons milk
- 3½ cups powdered sugar
- ½ teaspoon vanilla
- ⅛ cup caramel sauce (I use caramel ice cream topping)
- In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
- In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
- Pour into a 15×13 inch greased jelly roll pan.
- Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
- While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.
My husband and I came to Canada over 40 years ago from Holland. This traditional Dutch recipe is a family favorite and frequently goes along with me to potluck suppers and other get-togethers. —Elizabeth Peters,
– 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
– 3 tablespoons plus 1 cup sugar, divided
– 1 teaspoon ground cinnamon
– 2/3 cup butter, softened
– 4 Eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/8 teaspoon salt
In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.
2 cups flour
1 cup packed light-brown sugar
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
5 pounds (about 12) tart apples, such as Granny Smith
2 tablespoons fresh lemon juice
In a large bowl, combine flour,and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350 degrees. apples cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon ,and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
Put the pan on an aluminum foil-lined baking sheet, and for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.