7/17/13

Vanilla Espresso Almond Butter Cake

One day I decided to make a cake.

Throughout the course of running this company I have made so many different things with our peanut and almond butters.  Brownies, cookies, muffins, smoothies, granola, energy bars, banana bread, parfaits and most recently fudgesicles!  You name it, I've probably made it. But cake was the exception!  So I thought it was time to give it a go.  And oh my, was it a success!


Not only did I use our Vanilla Espresso Almond Butter in the cake batter, but it's also in the frosting.  So I was pretty much set up for success.  I mean how could that not be delicious?

Ingredients
Recipe adapted from Daring Gourmet
Serves 8-10

For the Frosting
1 cup Vanilla Espresso Almond Butter
1/2 cup of unsalted butter, softened
3 cups powdered (confectioner's sugar)
3/4 cup heavy cream

For the Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1/3 cup Vanilla Espresso Almond Butter
1 cup brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract

Directions
Preheat oven to 350ยบ F

In a medium bowl, mix flour, baking powder, baking soda and salt.  Set aside.

In a large mixing bowl, add the almond butter, oil and brown sugar.  Stir until combined and texture is creamy.  Add the eggs and vanilla extract and stir until just combined.

Alternately add the flour mixture and buttermilk, beating just until combined.  Do not overbeat or the cake will be dry and dense!  A few lumps of flour is fine.

Grease a 9X3 inch round baking pan.  A 9X13 square baking pan can also be used.

Pour the batter into the pan.

Bake on the middle rack for about 30 minutes or until a knife stuck in the middle comes out almost clean.  You want the knife to be moist not completely dry.

Let the cake rest in the pan for at least 5 minutes and then invert onto a cooling rack.

To make the frosting, combine almond butter and butter in a large mixing bowl and combine until smooth.  Add the powdered sugar one cup at a time and then the heavy cream until a smooth, spreadable consistency is reached.

Cut the cooled cake horizontally with a long knife.  Place on whatever plate you will be serving it on.  Start by frosting the bottom layer.  Now place the 2nd layer upside down (so the flat part is on top) on the 1st layer of the cake.  Frost the top layer and down the sides.

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