Ingredients: |
Ingredients: Blueberry topping: ¾ c. (packed) golden brown sugar ½ c. (1 stick) unsalted butter, cut into 4 pieces 1½ c. fresh blueberries
Lemon-almond butter cake : ¾ c. flour ¼ tsp. baking powder ¼ tsp. fine sea salt 4 oz. almond paste (scant 1/2 cup), broken into small pieces ½ c. sugar 3 tbsp. finely grated lemon peel ½ c. (1 stick) unsalted butter, cut into 8 pieces, room temperature 3 large eggs, room temperature
Lemon peel curls (optional) Additional fresh blueberries Lemon Whipped Cream
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Directions: |
Directions:For blueberry topping:
Preheat oven to 350°F. Combine brown sugar and butter in 8-inch-diameter cake pan with 2-inch-high sides (preferably nonstick). Place cake pan over medium heat and whisk constantly until butter and sugar melt and mixture is smooth and bubbling. Using pot holders, remove pan from heat; cool 15 minutes. Sprinkle blueberries evenly over.
For lemon-almond butter cake: Sift flour, baking powder, and salt into medium bowl. Combine almond paste, sugar, and lemon peel in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until almond paste is broken into very small pieces, about 1 minute. Add butter, 1 piece at a time, beating until mixture is smooth and scraping down sides of bowl occasionally. Add eggs, one at a time, beating well and scraping sides of bowl after each addition. Add flour mixture and beat just until batter is smooth. Spoon batter in dollops over blueberries in pan; spread evenly with spatula to smooth. Bake cake until deep golden and tester inserted into center comes out clean, about 43 minutes. Remove from oven; let stand a few minutes. Run small knife around cake to loosen. Place large platter atop pan. Using oven mitts or potholders and using both hands, hold platter and cake pan firmly together and invert; shake gently, allowing cake to settle on platter. Cool at least 20 minutes. Garnish cake with lemon peel curls, if you want. Serve warm or at room temperature with lemon whipped cream (if desired). |