Buttery almond tube cake swirled with rich coffee cake. This cake is super moist and so easy to make. Top it of with thin almond flakes and mocha beans, and you’re good to go! Definite crowd pleaser.
As I mentioned last time, I’ll be posting about 1 time a week for a little while. Life’s too hectic and I noticed I had to take a step back in order to keep me from a burnout (again). ^^” Additionally, my friend’s getting married soon and friday’s her Turkish bachelorette party. I’m kinda nervous as I’ve never been to one before. No idea what it’s like. Also, I’m not that good with crows in general, but we all know that already, right? Hehehe… However, although it’s scary, it doesn’t mean I shouldn’t do it. Difficult, scary things are usually the things we can learn a lot from. Therefor, I’m going head first and try to experience it without a lot of thinking 🙂 (wish-me-luck)
Ohhh by the way, last week’s recipe was a real hit! I shared the banana bread with loved ones and an acquantance wanted to BUY it from me 😀 Makes me so happy when people love my food. I don’t even want the money. The feeling that someone’s willing to PAY for something I made… Ah… I can’t even describe it! Simply amazing ^^ That’s what cooking and baking is all about <3 Sharing and caring 🙂
Today’s recipe is also perfect for sharing and caring. I’m sharing a delicious recipe and you’ll want to make this one. Believe me. This cake is incredibly moist and so full of flavor. Almond and coffee flavor to be exact. Now, I must admit, I wasn’t too sure if the flavors were going to work out, but the cake turned out to be really delicious! My whole family loved it. (Except my dad’s gf. She doesn’t like butter :O ). Sweet rich almond cake swirled with slightly bitter coffee cake. Yum. Additionally, I topped it of with super thin almond flakes and a handful of mocha chocolate beans for that extra ooompfff. There’s nothing better than a thick slice of this cake and a hot cuppa tea.
To make this cake you’ll need just a few basic ingredients. The most difficult ingredient might be the almond flour. Almond flour is basically just really finely grounded almonds. You can make these yourself, but to be honest, I find it such a tedious job and rather spend the money to buy it ^^”. In the Netherlands, you can buy almond flour/meal at some supermarkets, eco-/bio- stores and (my personal favorite place) whole sale 😀 If you don’t have it on hand, substitute it with 65 g all-purpose flour.
To create the swirl pattern, you make a layer of almond and add the coffee batter on top. Then, run a knife (I use a chopstick hehe…) through the batter. Once baked, you’ll see the cake has a swirl pattern. An alternative is to alternately drop almond batter and coffee batter in the tube pan. It will create more of a speckle-pattern than swirls, but go for whatever floats your boat. It will all taste delicious. I promise you 🙂 Serve the cake with a nice hot drink and your guests will be begging for more 😀 Enjoy, lovelies!
Which flavors would you combine for a marbled cake?
- 180 g all-purpose flour
- 75 g almond meal*
- 2 tsp baking powder
- ¼ tsp salt
- 180 unsalted butter, room temperature
- 225 g caster sugar
- 3 eggs
- 2 Tbsp espresso powder
- 2 tsp coffee liqueur (e.g. Kahlua)
- 1 tsp almond extract
- almond flakes (optional)
- mocha chocolate beans (optional)
- Preheat the oven to 180 C and spray a 22 cm tube pan with baking spray (or use butter and flour).
- In a bowl, combine the flour, almond meal, baking powder and salt. Set aside.
- In a mixing bowl, cream the butter and sugar until creamy and fluffy.
- Mix in the eggs one by one. Add the next when the previous is fully incorporated.
- Using a spatula, fold in the flour mixture until just combined. Take care not to overmix.
- Divide the batter in half.
- Add the almond extract to one half and fold until just combined. Set aside.
- Add the espresso powder and coffee liqueur to the other half and fold until just combined.
- Pour the almond batter into the pan and spread out evenly.
- Pour the coffee batter on top and spread out evenly.
- Run a butter knife (or chopstick) through the batter to create a swirl pattern.
- Scatter the almond flakes on top of the batter.
- Bake the cake 40-50 min at 180 C or until a cake tester comes out clean.
- Press in some mocha beans and let the cake cool completely.
- *Or subsitute with 65 g all-purpose flour.