This weekend I’m making a trip to Chicago to have a girl’s weekend with some of my favorite people. I’m super stoked about it. I wanted to take some sort of baked good along because this group is super crazy about baked goods. I mean SUPER crazy! Crazy to the point that one of the items on the agenda is a cookie crawl to see what bakery makes the best cooking in Chi-town. Who needs a pub crawl when you can eat all the cookies!?
So, yeh. Baked good-crazed women are descending on the Windy City. Take cover, folks!
Years ago my brother married an awesome woman whose father is a baker. He made this amaretto cake that was simply to die for. As I’ve thought about yummy goodness, that cake has haunted me. So I pulled out my recipe file to get the card and start baking. Problem. I couldn’t find the recipe card. I did a bunch of searching on line. Asked a couple of friends (one who is a baker in her own right). Managed to come up with a recipe.
First cream 1.5 cups of room temperature butter and 3 cups of sugar together. Beat it for three minutes.
Then add 5 eggs one by one. Beat for another two minutes after all the eggs have been added.
Then mix together (in a separate bowl) your flour mix. 2.5 cups of flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup ground almonds. This has a darkish tint to it because the only grinder I have is my coffee grinder. So don’t be surprised if there’s a hint of coffee in the cake. I like coffee and amaretto so it should be fine. Warning, there may be chunks of almonds that didn’t get ground quite fine enough.
In another separate container mix up your milk mix. 1 1/3 c of milk, 2/3 c amaretto, 1 tsp almond extract, 1/2 tsp vanilla. Seriously, folks, I could have just drank this mixture!!!
Add 1/3 of the flour mix with your mixer (Kitchen Aid in my case) on low speed. Then add 1/2 the milk mix, then 1/3 flour, blah blah blah….until it’s all mixed together.
Pour into a greased bundt pan. Bake at 350 degrees for 55 minutes.
It comes out of the oven looking like this:
But then this happened:
I have used this bundt pan a LOT. I have never had a cake stick to it. Especially to the point where the whole thing is mutilated.
So I did this:
Now, instead of a bundt cake, I have made a little flower cake. Pretty.
I promised Mark I’d give him a piece of cake before I left for the city. He just got it a little sooner because we had this:
Totally edible! YUM! According to Mark, “This is REALLY good!” I take that as the highest compliment because he doesn’t care for cake. It’s always too rich. But he liked it. We ate the “ruined” part that I dug out of the pan and cut off the top of the bundt.
I can’t believe I’m going to take a less than perfect dessert to feed to people. This totally goes against my nature, but I’m taking it. And they’ll like it, damn it!
Next time (because there will be a next time) I might try my flute pan. Something where I can completely scrape around the sides and bottom with a knife.