[Classic Cake Day revisits some of our favorite cakes from the first year or so, before the blog. We made this cake in November 2017.]
Jordan: We spent the entire process of making this cake convinced that it was going to be terrible.
Kitra: The process of this cake is a little bonkers to start with, and then you bake it until done, up the temperature, and bake it for another 10 minutes so it should be dry and sad. But it’s not.
Honestly, this is possibly my favorite cake we’ve ever made. Definitely in the top few. I did not share.
Neither did I. This makes a great dessert, snack, breakfast, lunch, etc. It’s a perfect cake for every occasion except for a nut allergy convention.
The cake is light and pleasant, but the real star here is the topping. Don’t be afraid of the caramel—you’re not actually caramelizing anything on the stove, just heating it all up and letting the oven do the work.
Because this is a fairly simple cake, we also decided to add some fruit! Poached pears make your apartment smell great, and they taste even better. One note though: if you try to decorate the cake with just two pears, they look like a butt. This was a really hard cake to photograph.
The cake and pears are both great on their own, but together they’re even better. If the words “caramelized almonds” didn’t sell you from the start, though, I’m not sure what else we can say.Read More