I wanted to create a cake for our Easter dinner, something different, not done before, delicious and memorable... well this cake fits the bill, and then some!!
I gotta be honest, this was one of the BEST cakes I've ever had!!! The acutal texture of it was exactly what I was aiming for... a moist, dense, buttery cake with just the right amount of almonds. The filling, downright delicious!!!
Ready for the recipe?
Here we go:
3/4 cup sugar
1/2 cup unsalted butter
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
1-1/2 cups all purpose flour
3/4 cup sour cream (I used low fat)
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp tsp salt
Pineapple yogurt with strawberries filling:
4 oz cream cheese (softened)
1- 6oz greek yogurt with pineapple
1/4 cup confectionary sugar
1/2 cup strawberries diced (about 4 large)
Preheat your oven to 350F.
Using a medium bowl, add your dry ingredients and mix well, set aside.
In your stand up mixer (or using hand mixer in a medium bowl), add your softened butter and sugar. Beat till nice and fluffy. Add your eggs, beating well after each addition, your sour cream and finally your extracts. Add half your flour mixture, mix thoroughly, add the remainder of your flour mixture and mix till fully incorporated. Turn off mixer.
Spray with non stick cooking spray your bundt cake pan (or pan of your choice). Add your cake mixture to the pan. *Note, mixture will be thick*
No worries, just spread like so.... and when finished spreading, tap lightly a couple of times on countertop to ensure there is no air bubbles remaining.
Bake for 30-35 minutes till nicely golden and cake tester comes out clean.
Let sit on the cooking rack for a few minutes, then invert by holding up the baking rack to the top of the bundt cake, then flip over, and you will feel the weight of the cake as it falls out of the pan. Let cool thoroughly about 20 minutes.
As cake is cooking let's make our filling, YES!!!
I've fallen in love with this Greek yogurt from Aldi's. If you don't have an Aldi's near you, your favorite flavored Greek yogurt will do just fine. The reason I specify "Greek" (well I'm Greek, hello ;-) ), but it's also possess such a silky/creamy texture compared to the traditional yogurt!! We love the pineapple, so much so that I wanted to use it in a recipe!!
In a small mixing bowl, add your cream cheese and confectionery sugar beat (I use a hand mixer for this), till nice and smooth. Fold in your pineapple yogurt.
When all folded, add your strawberries. *Note: you can use less sugar if you like, my stawberries even though absolutely gorgeous, were just a tad tart, use your judgement and personal taste*. When all mixed, set aside.
Cake should be thoroughly cooled.
*Note: to help make cutting the cake easier, after cake has cooled, place in freezer for about 15 minutes or so, trust me... take out and proceed as below*
Using a large serrated knife, cut straight across the upper half of the cake making a lid and an opening, set the cake lid piece aside. Using a smaller serrated knife, carve out a tunnel, as much or as little as you want, I went about 1" deep all the way around.
Now, fill in with your filling mixture, spread evenly and replace your lid. Set aside to make your almond glaze.
1 cup confectioner's sugar
1 tsp almond extract
2-3 tbls milk
Stir all ingredients till smooth and glossy, drizzle over your cake and decorate as desired. Sliced almonds would look amazing on this as would dried strawberries and pineapple, YUM!!!
Let chill and slice. Look how beautiful it looks inside...and the taste?? Oh my goodness!! Pineapple and strawberries, what's not to love about them?? Out and out goodness all enfolded in a silky smooth cream!!
*Note: from personal experience, let the glaze harden in place (about 35 mintues) before attempting to move the cake. Otherwise you will get a shift in the lid as you can see from the small gap above*
This recipe is linked to:
Dishin with Didi