Wednesday, December 10, 2014

Almond Cake with Banana Cream Filling

Almond chocolate chip cake was one of my wedding cakes, and I might even say it was my favorite of the five cakes I baked.  I have always adored cakes and pastries flavored with almond extract.

When I was growing up, my mom baked a lot of almond desserts since it's a popular flavor for Danish pastries, so my love of almond pastries began early on.

I think a lot about my family this time of year, and the Christmases we've spent together, although in recent years, it's becoming less and less frequent to spend the holidays with family when we all live so far apart.

Christmas is my favorite time of year, wherever we are.  I love the lights, the sparkly decorations, warm gloves and boots, hot chocolate, romantic snowfalls and cozy evenings spent at home.  I've felt a bit cheated out of the holiday this year, what with our moving from a condo to a house, and I haven't even been able to give a second thought to decorations or baking yet.

We are moving into our house tomorrow, though, and just maybe, we will go to the woods and cut down a real tree for Christmas this year.

For something a little different with this cake, I filled the cake layers with banana cream, which nicely complemented all the almond in the cake and buttercream.

To finish the cake, I sprinkled the top with toasted coconut, and I love the sweet crunch it adds.

My kitchen is officially packed, and I couldn't bake anything right now if I wanted to, so the next thing I make will be from the new Curly Girl Kitchen.

Until then...

click link for cake recipe:
Almond Chocolate Chip Cake

banana filling
  • 1 ripe banana
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3/4 - 1 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla
For the filling, whip all ingredients until smooth and creamy; refrigerate until ready to fill the cake.