Monday, August 15, 2011

Birthday Cake #1: Berry-Pineapple-Almond Cake

This was the first cake I made for my birthday last week.  I modeled the recipe after a simple coffee/breakfast cake that I make and enjoy.  I added berries and various almond flavorings to it.  The end result was a very moist and tasty cake.  It wasn't dense or calorie-heavy.  It was the perfect start to my birthday celebration (which lasted for five days, mind you). 

Berry-Pineapple-Almond Cake

(Serves 10 - 12)

1 cup of strawberries, diced (or other berries of your choice)
1/2 cup of pineapple, sliced thin
A few dashes of lemon juice
2 cups of flour (I used half oat flour and half whole wheat pastry flour)
1 cup of sugar
3 tsp of baking powder
1/2 tsp salt
1 tsp almond extract
1/2 cup of applesauce
2 eggs, beaten
3 tsp of almond butter, creamy (found in your peanut butter aisle)
1 cup of almond milk (or use regular if that's all you have)

For the cake crumble topping:
1/3 cup of brown sugar
1/3 cup of flour
1 tsp cinnamon
1 tsp almond extract
4 Tbsp butter

Preheat oven to 350 degrees.  Grease a tube pan (or other cake pan) with cooking spray.  Cut and slice your fruit.  Pinch out a few drops of lemon juice on the fruit to keep it from turning soggy or brown.  Set aside. 

Sift the dry ingredients together in a large mixing bowl: flour, sugar, baking powder and salt.  Add in the almond extract.  Stir well.  Then push the mixture down and make a hole in the center.  You'll pour your wet ingredients into that hole.  Toss in the eggs, almond butter, almond milk and applesauce.  Stir together well with a large spoon.  Gently fold in the diced fruit.  Pour or spoon out into the greased cake pan. 

Now make the topping by placing the brown sugar, flour, cinnamon, almond extract and cut up pieces of butter together in a small bowl. 

Mix until it resembles a crumble.  Sprinkle this crumble topping over the cake batter. 

Bake in the oven for 40 to 50 minutes.  Edges of cake should be slightly broken away from the sides with a hint of brown.  Test with a fork or knife to ensure it is done. 

Let the cake cool for about a half hour.  Then slice, serve and enjoy.  You'll want to place this cake in the fridge for long-term storage.  Or you can freeze this as well.  I did and it came out just fine by placing it back in the fridge to thaw for a few hours. 

Although this cake was very delicious, it wasn't my favorite of the three I made.  Stay tuned for which one was the best! 

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