Well, it’s over. While today is the official last day of school and I’m rolling in around 10:30 am, a nice change from my usual 6:30 arrival. Last night was the continuation ceremony for the 8th graders, a time to celebrate their academic accomplishments as they move on to high school next year.
Today I just have to attend an awards ceremony for the younger grades and go over my summer school curriculum with the teacher, then I’m free. Tonight Luke and I are having a celebratory meal at Myers & Chang in the city (I’m planning on posting a review next week!), then tomorrow I’m off to Philadelphia to visit my Nana.
And so to celebrate the start of summer vacation, I definitely knew I wanted to post about cake. I’ve been on an almond kick lately with this granola-and so I let it spill over and become inspiration for a dessert.
This cake combines spices, mashed sweet potato and almond flour to create a complex, rich flavor profile in a moist, delicious cake-form. Of course, I doused it in an almond glaze-it just begged for it, as did my almond crazed taste buds.
Here’s to a happy summer!
One Year Ago: Goat Cheese Swirled Strawberry Muffins
- FOR THE CAKE:
- 1 ½ cups all-purpose flour
- ¾ cup almond meal or flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- ¼ cup packed brown sugar
- ½ cup mashed sweet potato (about 3 oz)
- 2 large eggs
- ¾ cup buttermilk
- FOR THE ALMOND GLAZE:
- 1 cup powdered sugar
- 1 Tbsp milk
- ½ tsp almond extract
- sliced almonds for garnish
- Preheat the oven to 350 degrees F. Grease a 9” round cake pan and set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the mashed sweet potato and stir to combine. Add in the eggs one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 40-50 mins, or until a toothpick inserted into the middle comes out clean. Transfer to a wire rack and let cool for 20 mins before inverting and letting the cake cool completely.
- While the cake is cooling, make the glaze. In a small bowl, combine the powdered sugar, milk and almond extract. Stir to combine, and adjust to reach a pourable consistency (more powdered sugar if too thin, more milk if too thick). Once the cake has cooled, transfer it to a serving plate and pour glaze over top and sprinkle sliced almonds on top. Cut, serve and enjoy!
Adapted from Baked: Elements