I've been very busy around here. I'm sorry. I have really lacked on posting lately. The truth is, my husband and I are doing a huge bedroom make over. It's been going on for over a month now but it's getting down to the end and we are spending most of our free time doing that. The weather has also been beautiful and I've been busy planting flowers and fixing up the yard.
I will show you before and after pictures of the bedroom once we are done. We built a new closet, painted the ceiling, painted the walls, painted the furniture, made a new head board and put new carpet in. We did it all on our own so it's taken so much time and it feels amazing to have only a couple of things left to do.
I did managed to bake a cake this weekend. It was pretty darn good with some fresh blueberries on it! I hope to get more done this week, or next with baking and get back into full force with the recipes in the very near future!
Cake Ingredients:
1 Cup Butter
1 Cup Water
2 Cups Flour
2 Cups Sugar
1 tsp. Baking Soda
1/2 Cup Sour Cream
2 Eggs
1 1/2 tsp. Almond Extract
Icing Ingredients:
1/2 Cup Butter
1/4 Cup Milk
3 1/2-4 Cups Powder Sugar
1 tsp. Almond Extract
(ignore that there is sugar in the picture)
Directions:
Preheat oven to 375 degrees.
In a small sauce pan, add the water and butter and bring to a boil.
In your mixing bowl, add the flour and sugar.
Pour the boiling water and butter mixture over the flour and sugar mixture. Beat well.
Add the baking soda.
Add the Almond Extract.
Add the Sour Cream.
And the eggs....act like there is a picture of that....
Mix again, scraping down the sides at least once.
Pour the batter into a 9x13 or larger pan.
Bake for 20-25 minutes until the middle is set.
Let the cake cook for 20-30 minutes before starting your icing.
For the icing, bring the butter and milk to a boil in a small sauce pan.
Add the remaining ingredients to a large mixing bowl. Once the milk and butter are boiling, pour into the mixing bowl. Stir until well mixed.
Add more powder sugar if you need a thicker consistency. It should be pourable though.
Pour onto the cake and let sit for 20 minutes.
Serve with ice cream or fresh fruit!
Yummm. That piece of cake looks so delicious.
ReplyDeleteVery nice!
ReplyDeleteLooks delicious! I love when baked goods have almond extract in them!
ReplyDeleteI make this cake all the time and everybody loves it. Super easy and so yummy.
ReplyDeleteThis sounds wonderful, I'm on a bit of an almond kick right now, great recipe!
ReplyDeleteThis was amazingly delicious. I didn't have sour cream so I substituted plain yogurt.
ReplyDeleteI had to make this tonight because it reminded me of a recipe "Birthday Cake." I think it's the same recipe EXCEPT in my recipe you use cold water. Regardless, they are both super yummy! Tomorrow is our 45th wedding anniversary and I made it in honor of our special day!
ReplyDeleteThis looks super delicious! Would love to try this too!
ReplyDeleteI found your pic on pinterest and it inspired me to make this tonight! Thanks for sharing!!
ReplyDeleteFound this recipe on Tasty Kitchen.
ReplyDeleteHow does this cake hold up to a layer cake? I'm looking to make a 2-layer 12' cake.
Thanks!
This is the most awesome cake I have ever tasted! Can we post it on our blog Titus2women.org ??? I am using this for my family's Happy Birthday Jesus cake :)
ReplyDeleteOmg, didn't even finish the pictures before I had ingredients out. In the oven now, and the batter was amazing.. thanks for posting.
ReplyDeleteThis looks real yummy!
ReplyDeleteGreat blog. I'm in WI, too! This sheet cake looks yum!
ReplyDeleteI have a food blog, too: cookingtheamazing.com
Saw you on Pinterest.
Made this cake tonight. My family LOVED it. Thank you! :-D
ReplyDeleteLooks yummy! I'm gonna have to try this!
ReplyDeleteA sheet cake is usually baked in a sheet cake pan. Do you know if I could make this recipe in a larger sheet cake pan as opposed to the 9x13?
ReplyDeleteLisa@TheCutting Edge of Ordinary I was wondering the same thing.... How about baking it in a 'jelly roll pan'... This recipe sounds like the Texas Sheet cake, except not chocolate... I bake the Texas sheet cake for 20 minutes in a jelly roll pan... This looks delicious! Thanks for the recipe!
ReplyDeleteI made this cake and it was very tasty. Mine came out very dense though - almost brownie/bar like. Is it supposed to be this way? It was almost hard for me to consider this a cake it was so dense.
ReplyDeleteMine turned out this way too. Trying to figure out what went wrong! Anyone know?
DeleteCould it have been over beaten? Usually over beating would create a more dense cake.
Deletemade this and it was to. die. for. SO good!
ReplyDeleteYum! This looks delicious. Will have to try it!
ReplyDeleteQuite possibly THE most delicious cake I've ever put to my lips.
ReplyDeleteYay, I'm glad you liked it Peggy!
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This was awesome! I made it for a family dinner, and it was a hit! I poured it onto a cookie sheet and baked for 15 minutes. I have to give the rest to my neighbors because I've been picking at the leftovers all day. So yummy!
ReplyDeleteyour blog is supercute :]
ReplyDeletecan't wait to try this! it looks really simple.
I just may fix this for pokeno this week. thanks
ReplyDeleteMy husband said this is the BEST cake he has ever eaten! (he normally does not eat cake!) Making it for Easter which is also his birthday....thinking I will make it in a jelly roll pan (26 people) and serving with homemade ice cream. Will post how it turns out in that size pan.
ReplyDeleteI am so glad your husband loved it! I know how hard it can be to please men sometimes! I hope that the jelly roll pan works out well also...please let us know how it works out for you!
DeleteJust made this cake. Found the recipe on Pinterest. It is one of the best cakes I have ever baked, and I am an avid baker. Very moist cake. I also made a second batch into cupcakes, and dipped the tops into the frosting. Beautiful results! I am making this for Easter. Thank you for posting the recipe!~
ReplyDeleteI just made this cake. It might be the best cake I have ever had! Bravo! It is wonderful and yes, it tastes just like a petit fore!!! Soooooooo good!
ReplyDeleteI'm assuming this is all purpose flour since you are adding baking soda?
ReplyDeleteDidn't see it mentioned.
Yes, All Purpose Flour :)
DeleteThis looks very yummy, can't wait to try it! Do you need to butter the pan first?
ReplyDeleteDid you grease and flour your pan? The cake sounds wonderful!
ReplyDeleteI can't figure out how to print your recipe.
ReplyDeleteI am making the cake as we speak but wondering if I can frost it for tomorrow? Or should I do the icing tomorrow? Will it sit ok overnight? Looks amazing! Can't wait to taste it :)
ReplyDeleteMade the cake last weekend and it was delicious (saw it on Pinterest, like all good things). Only problem I had was the measurements for the icing - I followed exactly and the ratio of powdered sugar was way too much? Had to boil more butter and milk to make it anywhere near pourable. I recommend starting with 2 cups of powdered sugar and then adding more as needed for the consistency.
ReplyDeleteOther than that, amazing flavor and soft texture, my friends loved it! Will make again.
Wonderful cake recipe. To make it better, use amaretto instead of almond and use it to think your icing as well.
ReplyDeleteMade this today and it is AWESOME!! I substituted Ameretto for almond flavor and also halved the receipe for two of us. It turned out great!!
ReplyDeleteHas anyone tried to make the icing with Almond Milk? Or rice milk? If so, please let me know if it turned out... Thanks!
ReplyDelete