Happy Cake

This cake is freakin awesome!  Seriously, it is!  My co-worker re-named it “happy cake” cause it just makes you happy!  This is the kind of thing I need to get out of my house immediately or I am in real danger of eating the ENTIRE cake.  This is really easy to put together and sooooo delicious!  I see many more of these cakes in my future.

First, break up the almond paste, add sugar then butter and mix until light and fluffy



Next, add eggs and vanilla.

Once the eggs and vanilla are incorporated, add the zest and the dry ingredients. 

Fill the prepared bundt pan with the batter and bake (my cake was done in about 40 minutes, not the suggested 45-50 minutes).




When the cake comes out of the oven let it cool in the pan for about five minutes.  After it has rested invert the pan and hope for success (this part always terrifies me!).  While the cake it still warm brush it with the glaze.  Don't be stingy with it and don't forget the sides!

When the cake cools the glaze with form a crunchy like crust on top of the cake and it is delicious!!! 

MMMM!!!  This was just one of MANY pieces eaten by me

Enjoy this!

Happy Cake

3/4 cup sifted all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
5 large eggs- room temperature
1 teaspoon vanilla
3/4 cup almond paste - room temperature
1 cup sugar
1 cup unsalted butter - room temperature
1 teaspoon lemon zest
1 teaspoon orange zest
Glaze
3 tablespoons lemon juice
3 tablespoons orange juice –
3/4 cup sugar

1.  Oven 350F, rack in lower third; grease bundt/tube pan
2.  Sift dry ingredients together twice
3.  In a bowl combine eggs and vanilla – set aside
4.  In mixer fitted w/paddle, beat almond paste on low until it breaks up
5.  with mixer running, slowly add sugar and beat until incorporated
6.  add room temp butter, 1 Tablespoon at a time
7.  increase speed to med-high and beat until fluffy and incorporated
8.  add eggs in a steady stream
9.  removed from mixer and fold in zests with a spatula
10. fold in dry ingredients
11. fill pan and bake 45-50 minutes until tooth pick comes out with moist crumbs.
12.  cool in pan 5 minutes.
13.  Meanwhile, combine glaze ingredients (sugar, citrus juices)  DO NOT HEAT
14.  With a pastry brush, glaze cake while hot.  Let cool completely.
15.  Cake will keep for several days tightly wrapped.