Almost Almond

I don't know why I say it, but I do.  Every single time.  Anytime I eat something that is almond flavored I utter the phrase.  Over and over again.  Like I am some kind of expert.  Like I do it all the time.  As if I am so familiar with it that I couldn't be any more sure of myself.  Without fail. 

The second I bite into anything with even the most obscure hint of almond I can't help but remark, "It tastes JUST LIKE wedding cake!"  Maybe it does, you say.  Perhaps I know, and it is a fair comparison.  But I don't.  I wouldn't have the slightest clue what wedding cake tastes like.  I started to think about it last night and I can't tell you a single wedding I have been to in my memory that I have eaten the cake.  I just don't do it.  I didn't even eat my own wedding cake, not even one year later on my anniversary because I didn't want to figure out how to get the top layer from New Orleans to DC where I was living at the time. 

Why don't I eat the cake? It isn't because I don't like cake, or because I can't squeeze anymore food into an already snug dress.  It has to do with my moves.  I am a dancing machine and weddings are the prime place to strut my stuff.  By the time the cake is cut I am already full from the dinner (which I never miss out on ;-) and well into the refreshments and can't be bothered to leave the dance floor for even a moment to enjoy cake.  Other matters are more pressing, I have priorities!

But I know enough to know that wedding cake traditionally tastes like almond and so I feel confident in my statement.  And I do love almond flavored treats, A LOT - so chances are I would really like wedding cake - if only I could kick off my dancing shoes long enough to indulge.  Maybe next time....

 

Almond Bread
Adapted from Cooking Light October 2012

 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 (7-ounce) package almond paste
• 2 large eggs 
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 1 tablespoon 2% reduced-fat milk, divided 
• Baking spray with flour (such as Baker's Joy)
• 1/4 cup sliced almonds
• 1/3 cup powdered sugar
• Dash of salt

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.


Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl;



 beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time,



beating well after each addition;



beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.

3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray;



sprinkle with sliced almonds.



Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.

4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon milk and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread;



 let stand until set.

 

Click Here for My Adapted Printable Recipe