 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
What a great combination of flavors! Raspberries taste especially good with slices of this cake. Ingredients:
1/4 cup dutch-processed cocoa powder |
1/2 cup hot coffee |
1/4 cup milk |
1 (7 ounce) package almond paste, grated |
1 cup sugar |
1 cup butter, softened |
4 large eggs |
1/2 teaspoon vanilla extract |
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 325*F.
2. Grease and flour a 10 fluted tube pan or 2 8x4 loaf pans.
3. Whisk the cocoa powder into the hot coffee until dissolved; stir in the milk and set aside to cool.
4. Using an electric mixer on medium speed, beat together the almond paste, sugar, and butter until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition; add the vanilla.
6. Whisk together the flour, baking powder, baking soda, and cinnamon; sift the mixture.
7. Reduce mixer speed to low; alternately add the flour mixture and cooled coffee mixture to the butter mixture until combined.
8. Increase mixer speed to medium and mix 2 minutes more.
9. Pour batter into the prepared pan (s).
10. For a tube pan, bake for 35-45 minutes, or until a toothpick tests out clean.
11. For the loaf pans, bake for 45-55 minutes, or until a toothpick tests out clean.
12. Cool 15 minutes in pan (s); invert and cool completely.
13. Serve with fresh berries and whipped cream or ice cream, or just a dusting of powdered sugar.
|
|