Rehruecken Almond Crusted Butter Cake Recipe

"I LOVE LOVE this cake and I specifically bought a Rehruecken pan just to make it authentic, but a loaf pan can be used in it's place. I lost my original recipe, but found this one that is much like the one I've made. Rehrücken cake which is an Austrian/German dessert, is super moist and delicious. This particular Almond variety is reminiscent of marzipan and one of my favorite cakes. Rehrücken also is made in other varieties such as a chocolate log cake with rich icing studded with almonds."

Step by Step Method

Step 1

Preheat oven to 300oF.

Step 2

Butter a loaf/tube pan or a Rehruecken style pan (Refer to Note 1 below) and coat the sides with the almonds. To the bottom of the pan add additional sliced almonds or whole almonds to each of the grooves of the Rehruecken pan (which should equal to about 18 whole almonds).

Step 3

Sift flour, baking soda; set aside.

Step 4

In a large bowl, cream the butter an electric mixer until light. Gradually add the sugar and beat until light and fluffy.

Step 5

Add the eggs, one at a time and beating after each addition until smooth.

Step 6

Mix in the vanilla and almond extracts and the salt.

Step 7

Gradually fold in the flour mixture and buttermilk, beating until smooth and fluffy.

Step 8

Spread the batter evenly in the prepared pan.

Step 9

Add additional sliced almonds over top with a sprinkling of Demarara sugar (refer to NOTE 2) for a crunchy top if using a loaf/tube pan. If using a Rehruecken pan, add the whole almonds to the bottom as described in Step 2 within the Method of this recipe. .

Step 10

Bake for 1 hour and 15 or 25 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean.

Step 11

Let the cake cool in the pan for 15 minutes, then unmold right side up (Refer to Note 2) on a wire rack to cool completely. Cut into slices to serve.

NOTE 1: This cake tends to stick, therefore be liberal buttering up your pan for better results when removing the cake to the serving plate.

NOTE 2: If using a Rehruecken pan the grooves designed on the bottom of the pan are meant to be at the top of the cake when cake gets inverted to plate. If using a loaf/tube pan and you have decided to sprinkle the almonds and Demerara sugar, the cake is meant to be place on plate with the Demarara sugar facing the top.

Tips

Rehrücken pan or loaf/tube pan in place of a Rehrücken pan.

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Darren Ellison

I followed the recipe closely, and used a proper pan. I would suggest some tweaks. I would certainly double or triple the amount of almond extract listed and cut the cooking down. I know everyone’s ovens may cook different, but after baking for an hour it was slightly overly done. I wonder if granulated sugar would improve the texture

Linky

This made a very pretty cake, but I think I misunderstood the directions - I do have the right pan and I sprayed it with Pam for baking. Then I put 18 almonds in the grooves at the bottom and sprinkled a bit of the sugar at the bottom. I looked at the note and it said to put the slivered almonds on top if you're using a loaf pan, I wasn't so I put my slivered almonds away. And also realized that I wasn't supposed to sprinkle the sugar on the bottom. Whoops! When the cake was done - after 1 hr 15 min. the toothpick came out clean - I let it sit for a while, turned it out, cooled, sliced and hmmm - it was very-very moist in the middle - probably should have baked it longer. I re-read the ingredients and directions and saw that I should have put the slivered almonds in the pan I was using after all. The directions for making milk into buttermilk by adding lemon juice seemed off - for 6 tablespoons of milk (about 1/3 cup) one only needs to add 1 teaspoon of lemon juice, not 4 teaspoons. I didn't put in the full 4 teaspoons b/c it seemed like too much. The flavor of the cake was ok, but not very much almond was discernible. I'll switch the amounts of vanilla and almond extract next time!