Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 eggs
- 1/2 cup milk
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and honey with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Sprinkle the sliced almonds on top of the batter.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing the sides of the pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 110mg
Total Carbohydrates: 36g
Dietary Fiber: 2g
Sugars: 20g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Honey can be substituted with maple syrup or agave nectar.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1 tsp of vanilla extract to the batter for extra flavor.
- Top the cake with fresh berries or whipped cream for a fruity twist.
- Drizzle melted chocolate over the top of the cake for a decadent finish.
Tips and tricks:
- Make sure the butter is softened before beating it with the honey to ensure a smooth batter.
- Use a spatula to smooth the top of the batter for even baking.
- Let the cake cool in the pan for 10 minutes before removing the sides to prevent it from breaking.
Storage instructions:
Store the Almond-Honey Butterkuchen in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the Almond-Honey Butterkuchen on a cake stand and dust with powdered sugar for an elegant presentation.
Garnishes:
Garnish the cake with fresh berries or whipped cream for a pop of color.
Pairings:
Pair the Almond-Honey Butterkuchen with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
Serve the Almond-Honey Butterkuchen with a side of fresh fruit or a scoop of vanilla ice cream for a sweet and refreshing contrast.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil and continue baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes or until a toothpick inserted in the center comes out clean.
Food safety advice:
Make sure all ingredients are fresh and properly stored to prevent foodborne illness.
Food history:
Butterkuchen is a traditional German cake that is typically made with yeast dough and topped with butter and sugar. This recipe puts a twist on the classic by adding almond flour and honey for a nutty and sweet flavor.
Flavor profiles:
The Almond-Honey Butterkuchen has a nutty and sweet flavor with a moist and tender texture.
Serving suggestions:
Serve the Almond-Honey Butterkuchen as a dessert or a sweet breakfast treat.
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Region: German