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Author: Willow Bird Baking, with cake adapted from The Girl Who Ate Everything<\/span><\/p>\n<\/p><\/div>\n\n
\n- 1\/2 cup butter<\/li>\n
- 1\/2 cup water<\/li>\n
- 1 1\/8 cups cake flour<\/li>\n
- 1 cup white sugar<\/li>\n
- 1\/2 teaspoon baking soda<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1 egg, lightly beaten<\/li>\n
- 1\/4 cup sour cream<\/li>\n
- 1\/4 teaspoon almond extract<\/li>\n
- 1\/4 teaspoon vanilla extract<\/li>\n
- 1\/4 cup heavy cream<\/li>\n
- 1\/4 teaspoon almond extract<\/li>\n<\/ul>\n
\n- 1 cup milk<\/li>\n
- 5 tablespoons flour<\/li>\n
- 1 1\/4 cups granulated sugar (not powdered sugar)<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 1 teaspoon almond extract<\/li>\n
- 1 cup butter, at room temperature<\/li>\n<\/ul><\/div>\n
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\n- To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. While the cake bakes, prepare the cooked frosting mixture below. When you remove the cake from the oven, poke holes with a fork all across the surface. In a small bowl, whisk together heavy cream and almond extract. Pour evenly over the cake and set it in the fridge to cool completely.<\/li>\n
- Make the frosting: Heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it\u2019s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and stick it in the fridge to cool completely. Once the mixture (and cake!) is completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled cake with a thick layer.<\/li>\n<\/ol><\/div>\n
3.2.2925<\/p>\n<\/p><\/div>\n<\/div>\n
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