July 13, 2017
Desserts, Cakes, Dairy,
Nuts/Seeds, Almond, Austrian, Budget-Friendly, Kid Pleaser, Brunch, Entertaining, Mother's Day, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"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."
Preheat oven to 300oF.
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).
Sift flour, baking soda; set aside.
In a large bowl, cream the butter an electric mixer until light. Gradually add the sugar and beat until light and fluffy.
Add the eggs, one at a time and beating after each addition until smooth.
Mix in the vanilla and almond extracts and the salt.
Gradually fold in the flour mixture and buttermilk, beating until smooth and fluffy.
Spread the batter evenly in the prepared pan.
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. .
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.
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.
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