Kim from Kim’s County Line blogs about being a Kansas Farm Wife. Kim shares her camera clicks and many stories about farm life, including working with her husband tilling the land and raising cattle, cooking, baking, and being an active member in the community.
History is an important part of life. Last week Kim posted about family heritage. Her family, as well as her Husband’s family, have century farms in Kansas. That is an agriculture legacy. Knowing the stories behind who we are helps to shape who we become. Kim knows her Kansas roots well and inspires her readers.
Kim’s latest adventure occurred in December when she became a first time Grandma!
In addition to posting delicious recipes, Kim is a foodie Judge! Or at least she was last year at the Kansas State Fair where Mocha Almond Toffee Cake was the winner.
18 T Unsalted Butter, softened
1 3/4 C plus 2 T Sugar
3 Eggs, at room temperature
2 C & 2 T Cake Flour, plus more for dusting pans
1 1/4 tsp. Baking Soda
3/4 tsp. Salt
3/4 C Cocoa Powder – I used 1/2 C Cocoa and 1/4 C Dark Chocolate Cocoa
2 tsp. Espresso Powder – I used Mocha Cappuccino Powder
1 C Milk
3/4 C Buttermilk
1 T Vanilla Extract
1 tsp. Almond Extract
3/4 cup Heath English Toffee baking bits, divided – I used 3 Heath Bars, chopped
1 1/4 C Sliced Almonds, toasted
Preheat oven to 350 degrees.
Generously grease and flour three, 8-inch cake pans.
Beat the butter at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until the mixture is fluffy and almost white, approximately 3 to 5 minutes.
Add the eggs, 1 at a time, beating 1 full minute after each addition.
Whisk together the dry ingredients.
Combine the milk, buttermilk and flavorings in a separate measuring cup.
With the mixer at the lowest speed, add about a third of the dry ingredients followed by a third of the milk mixture; continue until all the ingredients are incorporated. Scrape sides of bowl and mix 15 seconds longer until the batter is satiny.
Divide into 3 pans. Spread the top smooth. Bake for 23-30 minutes. Check for doneness with a toothpick or when cake springs back in the center when pressed lightly.
Let cakes cool in the pans for 10 minutes. Loosen sides from the pans and invert on wire racks to cool completely.
Almond Cream Cheese Frosting:
1/2 C Butter, softened
1 package (8 oz.) Cream Cheese, softened
2 tsp. Almond Extract
2 C Confectioners’ Sugar
In a large bowl, with mixer at medium-high speed, beat butter, cream cheese, and almond extract 2 minutes or until light and fluffy.
Reduce speed to low.
Beat in confectioners’ sugar until blended.
Increase speed to medium-high; beat 2 minutes or until light and creamy.
Assemble The Cake:
Put the first layer on a serving platter or cake stand.
Spread some frosting on the first layer. Sprinkle with half the toffee chips. Top with second layer of the cake.
Spread remaining frosting over the top and sides of the cake. Sprinkle with the rest of the toffee chips.
Garnish: Toast almonds in 350-degree oven for 8 to 10 minutes or until they are just starting to brown. Cool completely. Carefully push the almonds onto the sides of the cake.
A word to the wise: a medium toast to the almonds is good, DO NOT toast them too much.
This recipe is for a 3 tiered layer cake. Unless you are me and had a little bad luck and turned it into a 2 tiered cake. Bad luck does not reflect the flavor of this cake, just the actions of the baker.
The Rancher did not give a good review. Almonds and especially heavily toasted
burnt almonds are not his thing. I liked this cake. A hint of almond flavoring in the cake and frosting gave it a delicate scent and special taste.