Friday, January 27, 2012

Almond Sheet Cake

Almond sheet cake 1

So Valentines Day is fast approaching.

Would you be shocked to know that we really don't make a big deal out of it at our house?

I mean it's usually just a week or so after the Super Bowl, so it's a bit of a let down when you compare it to that. Football - wings - dips - brats - chili. Super Bowl Sunday is a good day at my house. Valentines Day, meh, not so much.

John and I don't get each other gifts, or cards even. Shocking I know.

I usually make something he loves for dinner so don't think I'm a total Valentine humbug. We might even say Happy Valentines Day to each other but that's as far as it goes. (I can hear you sucking your teeth at me!)

I'm lucky to be married to someone who treats me really well and shows me everyday how much he loves me. Heck I even get flowers for no reason at all, so take that Saint Valentine. February 14th is pretty much just another day, but for you love-birds out there, I give you cake, cause I'm pretty sure cupids got a sweet tooth.

If you want to make something sweet for your sweetheart this recipe hits the nail on the chubby guys little head.

Try and use real almond extract. It will make all the difference in the world.

Almond sheet cake

Almond Sheet Cake
adapted from a recipe at Your Home Based Mom
For the cake:
1 cup butter (2 sticks)
1 cup water
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 cup sour cream (at room temp)
2 eggs
1 1/2 teaspoons real almond extract

For the Icing:
1/2 cup butter (1 stick)
1/4 cup milk
3 1/2 to 4 cups powdered sugar
1/2 teaspoon pure almond extract

Preheat the oven to 375.

In a small saucepan add the water and the butter. Bring to a boil and set aside. Place the sugar and the flour in a mixing bowl and whisk to combine. Pour the butter & water mixture in the dry ingredients and beat well. Add the baking soda, almond extract and sour cream. Add the eggs in last. Mix to combine.

Pour the batter into a greased jelly roll pan. (that's a quarter sheet pan with sides, 13"L x 9 1/2"W x 1"H ). Bake for 20 - 25 minutes or until the middle is set. Let cake cool completely before icing.

For the icing: Bring the butter and milk to a boil in a small pan. Put the powdered sugar into a large bowl. One the butter and milk come to boil pour it into powdered sugar. Stir until combined. Add in the almond extract. You may need to add more sugar or milk at this point. It's a touchy feely kinda icing. You want it to be thick but pourable. Like a thick pancake batter. Pour over the cake and gently spread to cover. The icing will set up. I placed the whole cake in the fridge so it would set up faster.
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