Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Coffeecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping:
2/3 c All-purpose flour
1/2 c Light brown sugar -- packed
1 c Slivered almonds -- or chopped
Blanched almonds
1/2 c Unsalted butter -- chilled,
- cut in 8 pieces
Cake:
2 c All-purpose flour
1/2 ts Baking soda
1 ts Baking powder
1/2 c Unsalted butter --
- room temperature
1/2 c Sugar
1/2 ts Almond extract
2 lg Eggs
1 c Orange marmalade or
- raspberry jam
1/2 c Buttermilk -- room temperature
Topping:
Place all ingredients in a food processor and pulse until the mixture
forms curds and holds together when pressed between your fingers.
Leave in processor until needed.
Cake:
Heat oven to 350 F.
Butter and flour a 9x12" baking pan.
Measure the flour, baking soda, and baking powder into a mixing bowl
and whisk to combine. Set aside.
Cream the butter, sugar, and almond extract with an electric mixer on
medium speed.
Add the eggs (without the shells), one at a time, beating for a
minute after each addition. Don't be alarmed if it looks curdled.
Mix in the marmalade or jam on low speed.
Mix in half the flour mixture on low speed and beat just until it is
incorporated.
Add the buttermilk and mix.
Add the rest of the flour and beat just until smooth.
Spread the batter in the pan, using a spatula to help get an even
layer.
Sprinkle the topping over the cake and pat gently into the batter
with your fingertips.
Bake 40 to 45 minutes, until a toothpick inserted in the center comes
out clean and the cake starts to pull away from the sides of the pan.
Cool the cake in the pan on a rack for 20 to 30 minutes before
serving, or, wait until it reaches room temperature.
