I’ve been looking forward to making this cake for a long time. I love anything with almond! I wish my results had been better. The bottom (which becomes the top) of my bundt cake stayed in the pan. It wasn’t pretty, but the taste was fantastic! My bundt pan is smaller than the recommended size, so I put a bit of batter, almond cream, and pear in a small bowl to bake.
We sampled this as soon as it came out of the pan with a little Ajerkoniak. Dellicious if not beautiful!
I was surprised to read that Jenn’s batter was thin because mine was so thick. The sour cream I used was very dense. I wonder if that was part of my problem.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Jenn
Ooo.. sorry to hear that your cake stuck to the pan. The sour cream I used was dense too, not as dense as cream cheese but not liquid-y. Not sure what the issue with your cake is.
I’m glad that it tasted good (the most important thing).
I wonder where everybody is, so far it’s only you and me baking this cake!
Hanaâ
Sorry to hear you had issues with this cake. I’m glad the taste didn’t suffer though. I love almonds too.
Vicki
The sauce sounds delicious on this cake! I imagine the density of the sour cream would make a huge difference. The water content would be a big variable.