Prep 30 mins
Cook 30 mins
Elegant Bakery style cake with a luscious almond flavor.
- 2 1⁄2 cups cake flour
- 1⁄2 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, at room temperature
- 1 1⁄4 cups sugar
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1⁄2 tablespoon vanilla extract
Honey Almond Brittle
- 1⁄2 cup granulated sugar
- 3 tablespoons honey
- 1 1⁄2 tablespoons water
- 2 ounces slivered almonds, toasted (about 1/2 cup)
- 1 tablespoon unsalted butter
- 1⁄8 teaspoon baking soda
- 1 cup milk
- 3 large egg yolks
- 1⁄3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- Preheat oven to 350°F.
- Grease two 8-by-2-inch round cake pans.
- For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium-low.
- Add the eggs, one at a time, beating 30 seconds between additions.
- Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for about 30 minutes, until a cake tester comes out clean.
- Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
- Note: The cake recipe makes two 8-inch round cake layers.
- Only one is used for this recipe.
- To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
- Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
- Mix with a wooden spoon just until the butter melts and the foaming subsides.
- Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
- Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
- Store in a covered container in the refrigerator until ready to use.
- To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
- Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
- Whisk to blend smoothly.
- Stir the heated milk into the egg mixture; return mixture to saucepan.
- Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
- Remove pan from heat; add butter and vanilla, stirring to melt the butter.
- Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
- Whip the cream and confectioners' sugar until stiff peaks form.
- Fold into the chilled custard and refrigerate until ready to use.
- To assemble cake: Cut the cake in half horizontally.
- Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
- Cover with the remaining layer of cake.
- Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
- Chill for a least 1 hour before garnishing.
- To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
- Refrigerate until ready to use.
- Note: To toast nuts, arrange in a single layer on a baking pan.
- Bake in a 375F oven until golden brown, about 7 to 10 minutes.
- Allow nuts to cool before using.
The cake was way to heavy. For this recipe, if you are trying to get a close resemblance to Dick's Bakery, this is definitely not the cake to use. The almond brittle has a very strong flavor of honey, which Dick's absolutely does not. The custard way not thick enough to spread on the cake and stay, it ran all over. I actually had to add a cup of stabilized whipped cream to get it thick enough to stay on the cake. The cake tastes very average, and is not a light airy cake like Dick's. Would not recommend this cake. Plus it is very expensive to make.
I tried this cake after reading reviews that mentioned Dick's Bakery in San Jose, CA. I'm sorry but I thought it tasted nothing like Dick's. The cake did not have much flavor, however, I will agree it was moist. The custard cream and honey brittle are nothing like Dick's. The custard was alright, but I have had better. I don't know if we have just been spoiled by Dick's, but my husband and I ended up not even eating one piece of cake. We ended up throwing the whole cake out. So it you are looking for a copy of Dick's Bakery Burnt Almond Cake, this is not it.
I needed a "Dick's Bakery-like" almond cake so I tried this one. It rocked! The cake is moist, I think my new favorite yellow scratch cake. I added a bit of almond extract to the batter. The almond brittle was good, but to make it more like Dick's Bakery, I used the caramelized almond recipe from the Kraft web site instead. I also stabilized the whipped cream before adding it to the custard (see the Wilton web site for stabilized whipped cream recipe) and used more of it. It was a huge hit at my dad's party!