March 4, 2012

march forth on march fourth with almond cake...

{photo from tumblr}
so it is.
february is over.
i hope it was full of love for one and all.
 and so we march forth on march fourth.
i have a little treat you must try if you are at all like me and love the flavor of almond.
i am a huge fan of almond flavoring.
i adore the stuff.  if a recipe calls for a teaspoon of almond extract...i always pour two.  
there are no wimpy 1 oz. bottles of almond extract 
in this girl's pantry.  no sir.
i go to my local restaurant supply and go for the
mondo 16 oz. bottle.  it doesn't even bother me
that it's imitation either.  
 last sunday i made one of the best cakes ever.
{it may even rival my famed coconut cake}
i posted it on instagram 
and several people asked for the recipe 
so i thought i would share it here.
but i'm warning's addicting!

Cake Ingredients:

1 C. butter
1 C. water
2 C. white flour
2 C. white sugar
1 tsp. baking soda
1/2 C. sour cream
2 eggs
1 1/2 tsp. almond extract  (remember i use more...)

Preheat oven to 375 degrees.
In a small sauce pan, add the water and butter and bring to a boil.  In your mixing bowl, add the flour and sugar.  Pour the boiling water and butter mixture over the flour and sugar mixture.  Beat well.
Add the baking soda, almond extract, sour cream and eggs.
Mix well, scraping the sides at least once.
Pour the batter into a greased 9 x 13 or larger pan.

Bake 20-30 minutes until the middle is set.
Let the cake cool for 20-30 minutes before you start you icing.

Icing Ingredients:

1/2 C. butter
1/4 C. milk
3 1/2 - 4 C. powder sugar
1 tsp. almond extract   (i used at least 2 or 3)

In a small saucepan, add the butter and milk and bring to a boil.
In your mixing bowl, add the sugar and extract. Start with about 3 C. sugar first then add more as you need it. Once the milk and butter are boiling, pour into the mixing bowl.  Stir until well mixed.  Add more powder sugar if needed.  It should be pourable. Mine was a bit thick so I just added more milk.

Pour over cake and spread to cover.  Let the cake sit for at least 20 minutes.  

Serve with ice cream or fruit.  I served mine with blueberries and it was so yummy.

hope you all march forth this beautiful march fourth 
eating delicious almond cake!!! 


  1. chrissy deer!
    this looks DELICIOUS!!!
    i too love almond + i love
    your abundant bottle of it!
    + i have a special fondness
    for this language of march forth...
    ~ always amazing to dine w/you, friend ~

  2. Oh, my goodness.... I'm not terribly domestic, but I have been known to bake a time or two. I seriously want to make this when I get back home!! XO

  3. and she bakes, too...oh how i adore you! i'm a closet pastry chef. :-) i don't care to cook, you know, like 'real meals,' but i'm always up for baking... made a double dose of brownies yesterday.

  4. I just bought almonds at the grocery store yesterday...something new for me, but I'm trying to think healthy. (I will have to make that cake, and consider it healthy then. :))

  5. hi chrissy~
    i LOVE almond. this recipe sounds delicious and easy to make, i am on it. thanks for sharing!
    happy march, a little late :)

  6. Beautiful!! Lovely blog ~ I'm now following! So nice to "meet" you!
    Anne ♥♥

  7. Mmmmmm.....I love almonds. I may have to try this!

  8. I am a huge fan of almond extract too. When my mother asked me to make the whipped cream when I was younger, or my sister Amy, we'd always add almond extract instead of vanilla. Our siblings would complain but we were happy. :)

  9. Oh that looks and sounds delicious! Thanks for sharing the recipe Chrissy.

    ♥Lee Ann

  10. Hy beautiful! Love your post! what do u say about following each other?:X

  11. Dear Chrissy,
    I wanted to wish you a very happy month of August..
    I am happy that Utah has treated your family and you well.
    I keep your son in my prayers and I cant wait to hang out again.

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thank you so very much!