Almond Butter Sheet Cake (Patriotic Style)
Natalie Fredrick (wife of Jared)
This cake is best when the berries are added an hour or less before serving. Which means, you can make the cake ahead of time and then add the berries before you drive to a potluck party, or church gathering, or firework watching. Yield: 15-20 servings
Cake:
2 cups flour
2 cups sugar
1 tsp. baking soda
1/4 tsp. salt
Fruit Topping:
1 (6 oz.) pkg. fresh blueberries
Spray a large jelly roll pan with cooking spray and pour the batter in. Bake at 375 degrees for 12-15 minutes or until a toothpick inserted into the middle comes out clean. For a thicker cake you could use a 9 x 13 pan and increase the cooking time to 20 minutes. Let the cake cool on a wire rack for 20 minutes. It doesn't need to be completely cool when you frost it...just kind of cool. :)
To make the incredibly scrumptious icing put 1/2 cup butter and 1/4 cup milk into a small sauce pan. Bring it to a boil over medium high heat. When the butter has melted nicely, remove the pan from the stove top and add 1 tsp. almond extract. Give it a nice stir to combine. Into your stand mixer, or medium sized mixing bowl place powdered sugar. Pour the melted butter mixture over the top and mix it until it's smooth and lovely. You don't want it to be too thick. It needs to be pourable. Add a bit more milk if it's too thick, alright?
Slice some strawberries and lay them over the cake in nice pretty rows. Add some blueberries as well, if you are so inclined...and if you like blueberries. And who wouldn't like blueberries. Delicious, truly.
This cake is best when the berries are added an hour or less before serving. Which means, you can make the cake ahead of time and then add the berries before you drive to a potluck party, or church gathering, or firework watching. Yield: 15-20 servings
Cake:
2 cups flour
2 cups sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup butter
1 cup water
1/2 cup sour cream
2 eggs
1 1/2 tsp. almond extract
Icing:
1/2 cup butter
1/4 cup milk
4 cups powdered sugar
1 tsp. almond extract
2 eggs
1 1/2 tsp. almond extract
Icing:
1/2 cup butter
1/4 cup milk
4 cups powdered sugar
1 tsp. almond extract
Fruit Topping:
1 (6 oz.) pkg. fresh blueberries
1 (16 oz.) pkg. fresh strawberries
Into your stand mixer, or large mixing bowl combine flour, sugar, baking soda and salt. Just toss it all around a bit with the paddle to be sure the ingredients are combined. In a medium sized sauce pan place 1 cup butter and 1 cup of water. Bring the ingredients to a boil over medium high heat. Pour the hot liquid over the top of the dry ingredients and mix well. 2-3 minutes on medium speed should do the trick. Add sour cream, eggs and 1 1/2 tsp. almond extract. Mix again for about 2 minutes or until the batter is glossy.
Spray a large jelly roll pan with cooking spray and pour the batter in. Bake at 375 degrees for 12-15 minutes or until a toothpick inserted into the middle comes out clean. For a thicker cake you could use a 9 x 13 pan and increase the cooking time to 20 minutes. Let the cake cool on a wire rack for 20 minutes. It doesn't need to be completely cool when you frost it...just kind of cool. :)
To make the incredibly scrumptious icing put 1/2 cup butter and 1/4 cup milk into a small sauce pan. Bring it to a boil over medium high heat. When the butter has melted nicely, remove the pan from the stove top and add 1 tsp. almond extract. Give it a nice stir to combine. Into your stand mixer, or medium sized mixing bowl place powdered sugar. Pour the melted butter mixture over the top and mix it until it's smooth and lovely. You don't want it to be too thick. It needs to be pourable. Add a bit more milk if it's too thick, alright?
Pour the icing over the top of the cake and spread it evenly with a knife.
Slice some strawberries and lay them over the cake in nice pretty rows. Add some blueberries as well, if you are so inclined...and if you like blueberries. And who wouldn't like blueberries. Delicious, truly.
Cut, serve and enjoy!
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