Over the weekend we had a lovely family barbecue and as usual I was in charge of dessert. I decided to go with something light in flavor that everyone can enjoy after a big meal! I baked an almond and buttermilk flavored cake that I then topped with a lightly flavored vanilla and almond icing. After icing the cake I felt like it needed another touch so I toasted some coconut and sliced almonds and drizzled them in honey which I used to top the cake and icing. We served this cake with some mint tea and it was a perfect dessert that had just the right amount of flavors and textures!
The almond and coconut topping is completely optional! However, I do feel like it completes the cake and adds a nice crunch to the soft and fluffy base!
You can make your own icing, but I decided to buy ready-made icing and flavor it with some almond extract to save time!
Every Sunday my husband and I spend time with his family and mine, and I am known for always bringing a dessert with me to these lovely dinners. I love being able to share what I love with the people I love, and most times they are my biggest critics! This cake was a success and they all really enjoyed the light flavors that were in the cake! Some of them even took some pieces home to enjoy with their morning coffee!
This cake isn't as strong in flavor as others and that's what I really like about it. The buttermilk adds a soft texture and taste and it allows the flavors of the almond extract and the toppings to really shine through. It's such a beautiful cake and it's the perfect way to get your family to put you as their favorite, because who wouldn't after eating this cake??
Prep Time: 20 minutes Serves: 8 People
Cook Time: 40 minutes
Total Time: 60 minutes
INGREDIENTS:
For the Cake Batter:
1/4 cup Unsalted Butter, softened
1 cup White Sugar
1 Egg
1 cup Buttermilk
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 cups Flour
For the Icing:
1 cup Pillsbury Vanilla Ready Made Icing, slightly softened in microwave
1/4 tsp. Almond Extract
For the Topping:
1/2 cup Shredded Coconut
1/2 cup Sliced Almonds
1 Tbsp. Honey
INSTRUCTIONS:
Preheat the oven to 325 degrees Fahrenheit.
Spray a 9-inch round cake pan and line it with parchment paper. I used a spring-form cake pan for easier removal and transportation. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until combined. Add in the egg and whisk the ingredients together until it becomes creamy.
Stir in the buttermilk, vanilla, and almond extract and continue to whisk until the ingredients are incorporated.
Slowly add in the baking soda, salt, and flour into the liquid ingredients until evenly combined, and you have a smooth batter.
Pour the batter into the lined cake pan and bake for 30 minutes, or until the cake is golden and a toothpick comes out clean from the center.
Once the cake is done baking, transfer it to a cooling rack to cool until it's room temperature.
After about 20 minutes, begin preparing the icing. In a microwave-safe bowl, add in the icing and the almond extract. Microwave the contents for 15 seconds just enough to soften the icing for easier spreading. Mix the icing contents together and spread on top of the cake.
Continue to allow the cake and icing to cool. Begin making your topping.
In a small skillet, add in the shredded coconut. Begin toasting it on high, alone with no oil. Continue to stir around the coconut until it has turned a golden brown. Remove the coconut from the skillet and add it to a plate.
Repeat the same process with the almonds and toast them till golden brown. Add them to the same plate as the coconut.
Drizzle the honey on top of the coconut and almonds and mix to coat them. Spread the topping on top of the iced cake.
Serve and enjoy!
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