Does anyone else find it a whole lot easier to get out of bed in the morning if you know there's something good to eat for breakfast? Because personally, the thought of a hot fluffy waffle, a bowl of Greek yogurt with ripe berries, or even a nosh of last night's dinner is sometimes the the only thing that will get me to leave the land of the sleeping.
Given that I look at breakfast as a reward for regaining consciousness, it's no surprise that I'd eat cake for breakfast. But this particular recipe is cake in the coffee cake sense: a mildly sweet confection that has just enough sugar to propel you on your day. This cake stands out for its almond flavor and incredibly moist crumb. I added a sprinkling of pine nuts on the top in part because almonds and pine nuts are a natural pairing and in part to recognize my Italian grandmother, who has no problem eating cookies for breakfast.
Adapted from Lindsey Shere.
- Active time: 20 minutes
- Total time:one hour, twenty minutes
- 1 cup almond paste
- 1 1/4 cup sugar
- 1 cup flour
- 2 sticks unsalted butter, at room temperature
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 6 eggs
- 1 cup pine nuts
Preheat oven to 325 degrees. Butter and flour a 9 inch springform pan.
In a small bowl, combine 3/4 cup flour, baking powder, and salt. Set aside.
Combine almond paste, sugar, and 1/4 cup flour in the bowl of a food processor. Pulse until well combined with a coarse, sandy texture.
Add butter, vanilla, and almond extract to almond mixture. Run processor until dough becomes smooth, about 1 minute.
Add eggs one at a time, pulsing until combined. Add flour mixture and pulse until just incorporated.
Pour batter into spring form pan. Sprinkle top of cake with pine nuts. Bake until golden and a cake tester comes out clean, about one hour.