March 27, 2014

EAT: scandinavian almond bundt cakes




Hello all you crazy kids!  During a visit to my hometown (Amarillo, TX!) a couple of months ago, some family friends brought home some heavenly almond bundt cakes from a bakery called Nordic Gallery Bakeri.  SO GOOD - they were so fresh and moist and chewy.  I probably could have eaten the whole box myself - but unfortunately, there were other people around and that would have been frowned upon.

After not being able to get them off my mind a few weeks later, I started doing some research for a recipe.  Here's what I found:  Nordic Bakery > Scandinavian Baker > Scandinavian Cakes > Scandinaivan Almond Cake!  I also had to give myself a geography refresher - for those of you who don't know, Scandinavia is the cultural-linguistic region of Northern Europe that includes Denmark, Norway and Sweden.


I found a few recipes that are traditionally baked in a long Scandinavian pan but went with a mini bundt cake pan for re-creation purposes.

The result - not too shabby!  It's like an almond pound cake almost - still chewy on the outside and cakey inside.  Perfect with tea.  I've made it again since then and am craving it again now as we speak (or as I write).  Not as good as the bakery's, but it will do until I can get my hands on them again.

Ingredients:

- 1 1/4 cups sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- 2/3 cup milk
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 cup melted butter
- powdered sugar


Directions:

- Preheat oven to 350 degrees and grease cake pan.
- Beat well sugar, egg, almond extract and milk together.
- In a separate bowl, combine the flour and baking powder, then add to mixture.  Add melted butter and mix well.
- Pour into greased cake pan.
- Bake for 30 to 40 minutes depending on cake pan. Edges must be golden brown.  Cool in pan before removing - cake will break if removed to soon.
- Sprinkle with powdered sugar.



Happy Baking!
xoxo, NB

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