This Almond Flavored Milk Cake will be a favorite the moment you put that first delicious bite in your mouth! Top it with a spoon of berry compote, or just some chopped fruit, and it will look like a dessert from a fine restaurant! The simple cake is incredibly moist and very dense, with an almost creamy consistency. Because of this, a slim serving is best but nothing stops you from going back for a second slice!
I have mentioned before that I always keep a can or two of sweetened condensed milk in the pantry. Once you start actually using this little kitchen miracle, you are going to feel the same way! This morning, having slept in after a long night of work, I wanted something sweet. I searched the freezer and there wasn’t a muffin to be found. The croissants were all gone as well! I had nothing! ARRRGGHH! But while scanning the shelves in the pantry, my eyes rested on my precious little can of sweetened condensed milk! So this morning, you are getting an original recipe, born of desperation for a decadent treat that is fast and easy and that pairs well with a cup of hot tea or coffee!
Amber comments: Yum, this sounds delicious! Your lack of sweet stuff in your house is very unusual and lucky for all of us that you had to make this recipe. (Shhh don’t tell April I have been raiding her house for treats..)
A while back, I brought out the long forgotten springform pan from the cupboard and showed you how to make a Canadian Bacon and Spinach Quiche with a Potato Crusts that was so good! Now it’s time to bring it out again for this delicious treat! Before you even start to mix your recipe up, take a tablespoon of butter and rub it all over the inside surfaces of your 8-inch springform pan.
This recipe takes one bowl. Seriously. So Easy…put all the ingredients in a mixing bowl, and mix on medium speed until velvety smooth. I used almond extract this morning, but you can use whatever you like! Try a good vanilla, a hazelnut…use your imagination and add the flavor you like! I have made this with orange extract and added a little orange zest to the recipe and it was delightful! To get the maximum flavor, make sure you always use an extract, and not a flavoring. It makes a huge difference!
Amber comments: I am not a big fan of almond flavored things, but I can imagine this cake with orange extract! Now you are talking! Yum!
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You will need:
1 can sweetened condensed milk
4 large eggs
1 cup of white flour
1/4 cup of melted butter, plus 1 TBSP to grease the springform pan
1 tsp baking powder
1 tsp almond extract
1/3 cup of powdered sugar
1. Using 1 TBSP of chilled butter, grease the inside of your springform pan, being sure to get in all the edges and crevices.
2. In a large mixing bowl, put all the ingredients EXCEPT the powdered sugar. Mix until velvety smooth with an electric mixer; about 1 minute.
3. Pour into your prepared springform pan and place in a preheated 350-degree oven.
4. Bake for 40 minutes.
5. Allow to cool, then release from the springform pan.
6. Prior to serving, dust generously with sifted powdered sugar!
The Final Product:
This Almond Milk Cake is so yummy, you are going to find yourself making it often! It’s a perfect fast dessert when you have a last minute need for something sweet AND pretty! Make sure you try it with different extracts, to find your favorite version!
Amber comments: This week, I am pairing this very decadent cake with Baileys Irish Cream in coffee. Just make your coffee as usual, and add a good shot of the Baileys in. You might want to wait to add sweetener until after you have tasted it with just the booze in it, then sweeten to taste. *Note: Just in time for fall, Baileys also makes pumpkin spice flavor!*
Have a great week! ~April