When it comes to Thanksgiving, especially Thanksgiving desserts, I'm definitely in the more is better category. Don't get me wrong, I love a Thanksgiving pie like nobody's business but I also love cake and cookies and trifle and I think they too deserve a spot on the Thanksgiving table. Last Thanksgiving, we had a fantastic chocolate cake, fruit bars, ras malai, and no fewer than three types of pie. And after my forth plate of dessert, you know what I thought? Gosh, some pumpkin cheesecake would have really rounded out the dessert table!
Needless to say, when this month's Blogger CLUE topic was revealed to be Thanksgiving desserts, I was pretty elated. Like eat-all-the-desserts elated. I rushed to my blog buddy Christy's blog and immediately thought to make her Cherry Clafoutis. But then her Cranberry Cream Cheese Bars looked so good. And don't even get me started on this fantastic looking Easter Pie. I'd just rename it Thanksgiving Pie and call it a day.
If you don't know Christy, allow me to provide a bit of an introduction so you can better understand my inability to pick one dessert because everything on her blog looked so darn good. Christy is a banker by day but at night, she throws off her heels and puts on her fantastic cook slippers. She lives in Palm Springs with her husband and two adorable Havanese puppies. She is also a member of a ton of fun food blog groups. And lest I forget, she's a bit of a baking boss!
So back to the Thanksgiving desserts. I finally settled on this Lemon Almond Cake, called a Ladies Who Lunch Cake and also a Maid of Honor cake because it's apparently perfect to serve at wedding showers. I wasn't hosting a shower but I love me some lemon and almond and wondered what they'd be like in one cake. Plus, leftover cake makes a mighty fine breakfast.
The verdict? Please please make this cake (although not at midnight like I did). It's got the best crumb and the lemon and almond flavors are meant to go together (much like chocolate and chocolate but wait, that's a different cake). It's the perfect star for your Thanksgiving dessert table. Or if you're in my world, it's the perfect addition to your Thanksgiving dessert table right next to the Thanksgiving pie, Thanksgiving cookies, and Thanksgiving pudding. Happy almost-Thanksgiving y'all!
1 1/2 cups plus 1/4 cup blanched sliced almonds, toasted
3/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
4 large eggs
1 1/4 cups plus 2 tablespoons sugar
1 1/2 tablespoon plus 1/2 teaspoon grated lemon zest
1 1/4 teaspoon almond extract
5 tablespoons unsalted butter, melted
1/2 cup vegetable oil
Preheat the oven to 300 degrees.
Grease and flour one 9-inch round cake pan, line bottom with parchment paper.
Place almonds, flour, salt, baking powder, and baking soda in food processor and pulse until almonds are finely ground, 5 to 10 pulses. Transfer the almond-flour mixture to a bowl.
Place eggs, 1 1/4 cup sugar, 1 1/2 tablespoon lemon zest, and almond extract in the now empty food process and process for 2 minutes. While the food processor is running, add the butter and then add the vegetable oil in a steady stream. Once processing is finished, add the almond-flour mixture and pulse 4 or 5 times until the mixture is fully combined. Transfer the resulting batter to the prepared pan.
Using fingers, combine in a bowl the remaining 2 tablespoons of sugar and remaining 1/2 teaspoon of lemon zest until fragrant (approximately 5-10 seconds). Sprinkle this sugar mixture evenly on top of unbaked cake batter and then sprinkle on the remaining 1/4 cup almonds.
Bake approximately 55 to 65 minutes, until center of cake is set and bounces back when gently pressed and toothpick inserted in the center comes out clean. Pan should be rotated 180 degrees after 40 minutes. Transfer pan to the wire rack and let cool for 10 minutes. After 10 minutes, run a paring knife around the sides of pan to loosen. Remove cake from pan, remove and discard the parchment, and let cake cool completely on the rack for approximately 2 hours. Cut into wedges and serve.
* Note I halved this recipe and baked it in a loaf pan at 350 degrees for 25 minutes and it came out perfectly. I would've preferred the larger, round cake but my pants disagree.
For more #BloggerCLUE, follow along here:
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate's Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot's Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life
- Lisa from Authentic Suburban Gourmet