Glazed Almond Cakes

When I was packing to come to Mozambique I knew I had to take some of my favorite cookbooks and recipe magazines with me. So I sat down and started looking through all my recipes and put a few books/magazines aside that I use most often. One of my favorites is the old Martha Stewart Everyday Food magazines. I found this Glazed Lemon Cakes(recipe here) inside and decided to give it a try. I loved it but when talking with a friend we were saying how much we love Almond flavor and she wondered if I could make them Glazed Almond Cakes instead. I figured why not. So here is my recipe, adapted from Martha Stewarts Glazed Lemon Cakes.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
  • 1 1/2 cups all-purpose flour, plus more for muffin tin
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk or plain low-fat yogurt ( I used plain yogurt)
  • 1 teaspoon almond extract (plus 1/2 teaspoon for glaze)
  • 2 tablespoons milk plus 2 Tablespoons milk for the glaze
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin(I used a 12-cup muffing tin). In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, almond extract, and 2 tablespoons milk. Set aside.
  2. With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
  3. Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
  4. Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with 2 tablespoons milk and 1/2 teaspoon almond extract until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

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