Although, they didn't realize it at the time, my parents got me one of the items on my wish list for Christmas - a new bundt pan. My old one was a cheapie that I had picked up at Wally-world or someplace like that in a past life. And it was sad. And it just didn't make me happy. Plus, a big girl needs a big girl pan, right???
Which got me to thinking about the evolution of my kitchen wares... And what a process it's been. And how where I am in life has affected my purchases. I know that this is kind of deep thinking for 6 AM on a Saturday morning; but, hey - the ability to deep think in peace is one of the reasons I like to be up long before the next stirrings occur on a weekend morning! Feel free to skip to the end & the cake recipe if this is too maudlin...
My first set of kitchen wares would have come my way in my early 20's. I was so young. So naive. And didn't really know how to make anything more than chocolate chip cookies and ramen noodles with Dinty Moore Beef Stew. Seriously. I am not sure how we all made it through those days. Life was about extreme frugality. Making ones way with what was handed to you. Getting ones feet on the ground. Growing up. Survival.
Then came the changeover years. Like many things in my world, the kitchen wares were a
Which takes me to today. And a bundt pan. And a point in my life where it is not always about the needful. While the needful still exists, life can also be about perfecting. Refining. Seeking the "Holy Grail". Taking things to the next level. Pushing even further beyond my comfort zone. Feeling a little more put together - a lot sturdier. A better product all around.
So, there you go mom... One Christmas present turned all philisophical like.
Who knew that bundt pans were an analogy for life! And they also are good for making great cake...
This cake is a lovely afternoon treat and is the first recipe that I tried out on my new toy. It's moist crumb and sweet nuttiness go perfectly with an afternoon cup of tea. A little berry puree on top and I am in heaven!
KAF's Scandinavian Gold Cake Recipe
Adapted from KingArthurFlour.com
1 cup butter
1 1/3 cups sugar
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp almond extract
1 tsp vanilla extract
1 cup almond flour
1 1/2 cups Unbleached All-Purpose Flour
6 large eggs, room temperature
2 1/2 cups confectioners' sugar
1/4 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp almond extract
Preheat the oven to 325°F. Grease & flour a 12-cup bundt-style pan. (I used a 10-cup pan with good results)
In a large mixing bowl, beat the butter until it's soft. Add the sugar, salt, baking powder and flavorings. Beat them together until well-blended.
Add the flours and mix (mixture will be crumbly). Add the eggs one at a time, being sure to scrape down the sides/ bottom of the bowl after each addition. The batter will become fluffy after the third or fourth egg has been added.
Scrape the batter into the pan, level with a spatula. Bake the cake for ~1 hour (or longer), until a tester inserted in the center comes out clean - the edges will pull away from the pan.
Remove the cake from the oven, and place it on a rack to cool. Turn it out of the pan after about 10 minutes to cool completely.
Glaze: Mix all of the glaze ingredients together, adding a bit of water if needed to make it spreadable. (I like to glaze while the cake is still slightly warm)
Use a spatula to spread it over the top of the cake. Let the glaze set for a few minutes before serving. I prefer the cake slightly warm w/ berry puree.