Almond Breakfast Cake

Almond Breakfast Cake
(makes one 9-inch round cake)

1 1/4 cup (10 fl oz) heavy whipping cream
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 cup almond meal (finely ground almonds)
3/4 cup all-purpose flour
2 tsp baking powder
pinch of salt

Preheat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.

In a large bowl, mix the cream and sugar with a wooden spoon. Mix in eggs (all 3 at once is okay). Mix in vanilla and almond extracts.

Add the almond meal, flour, baking powder, and salt. Mix until the dry ingredients are just incorporated.

Pour the batter into your prepared pan. Bake at 350F for about 35 minutes or until your cake tester comes out clean and the cake springs back when lightly touched.

Almond Breakfast Cake

Apple Custard Tart

Apple Custard Tart


1 egg white
1 pre-baked 9-inch tart shell (I used this sweet tart dough)

1 large egg
2 large egg yolks
1/3 cup granulated sugar
1 cup heavy whipping cream
1/2 tsp ground cinnamon
pinch of salt
3 or 4 apples, juicy & not too firm variety, peeled & sliced 1/16 inch thick

apple custard tart 2

Preheat oven to 325F.

Lightly beat egg white and brush a thin coat on the bottom of your pre-baked tart shell. Bake for 5 minutes. This helps to "seal" your tart crust which will keep it from getting overly soggy from the filling.

In a medium bowl, whisk egg, egg yolks, and sugar. Stir in cream, cinnamon and salt. Set aside custard filling.

Arrange apple slices in the tart shell in a circular pattern. Carefully pour custard over the apples until tart is full. (You may have extra custard depending on the depth of your shell.)

Bake at 325F for 15 minutes. Using a large spoon or spatula, very gently press down the apples so they remain covered in custard. Take care not to disturb the pattern of your apples. Bake the tart for an additional 15-20 minutes until the custard is set but still a bit wiggly in the center.

Let tart cool to room temperature before serving.

Apple Pie Cupcakes

Apple Pie Cupcakes
(makes 24 cupcakes)

Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.

Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.

On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.