I have an almond cake obsession! So when Matt asked for an almond cake recipe I was excited to look for something outside of the box that I typically don't think of when I make an almond cake. The coolest thing about this is that this cake is made up of ripped up muffins. I had about 6 left over muffins that I was able to have for breakfast after making this cake. It's a twofer! This was a delicate cake that has soft and subtle flavors! Right up my husbands alley!
No picture today! I totally made this amazing cake and forgot to take a picture....You have to trust me...it was pretty and super tasty. If you want to see what this bad boy looks like check out the link above.
INGREDIENTS
Strawberry Almond Muffins:
2 cups all-purpose flour
1 1/2 cups almond flour
1/2 tsp baking soda
1 Tbsp baking powder
1/2 tsp salt
2 large eggs, room temperature
1 large yolk, room temperature
1 1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup whole milk, room temperature
1 cup sour cream, room temperature
2 tsp vanilla extract
2 cups strawberries
Cream Cheese Frosting:
1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
pinch of salt
1 tsp vanilla extract
2-3 cups sifted confectioners' sugar, amount depending on desired consistency
Other components:
sliced blanched almonds, lightly toasted
raspberry jam
DIRECTIONS
Raspberry Almond Muffins:
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with cupcake liners. Set aside.
In a large bowl, whisk together flour, almond flour, baking soda, baking powder, and salt. In another bowl, whisk eggs and yolk. Add in sugar, melted butter, milk, sour cream, and vanilla extract. Whisk until fully combined.
In three additions, pour wet mixture into large bowl with the dry ingredients. Fold together until combined. Gently fold in raspberries. Divide batter into prepared muffin tin.
Bake for 30-35 minutes until muffins are golden in color and a toothpick inserted in center of muffin comes out clean. Let cool in pan for 5-10 minutes before removing and allow muffins to cool on wire rack.
Cream Cheese Frosting:
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add salt and vanilla. Mix until combined. Slowly add sifted confectioners' sugar. Mix until smooth and desired consistency is achieved.
Layer Cake Assembly:
Take an 8-inch cake ring and place on a slightly larger cake board. Alternatively, place it on a sheet pan lined with parchment paper. Cut a 3-inch wide acetate strip to line the inside of the cake ring.
Take the raspberry muffin scraps and divide it into three equal parts. Take one part of the scraps and make the first layer inside the ring. Use the palm of your hands, the bottom of a drinking glass, or a tamper to push the scraps together into a flat and even layer.
Spread about 1/4 cup of raspberry jam in an even layer over the cake.
Spread about 1/3 of cream cheese frosting over the raspberry jam layer.
Add another layer of cake scraps. Repeat the process for the first layer. Add the third layer of cake and cover with the remaining 1/3 of cream cheese frosting. Garnish with toasted sliced almonds.
Let cake rest in freezer for at least 1 hour. Gently remove cake ring and gently peel off the acetate strip while cake cold. Let cake defrost in fridge for a couple of hours before serving
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