A Baby Shower

The new year brought a very special occasion, a baby shower. First a wee bit of background. Anne is my sister-in-law, by way of her marriage to my husband's brother, Ben. From the moment I heard the fantastic news this summer, I knew at that very moment that yours truly would be hosting a shower. Not being one to leave things to fate, I immediately asked/informed my mum-in-law that the shower was mine -- all mine, for the planning. Fast forward to November when Ben and Anne chose January 3, 2009 as the date for shower. (Yes, I crossed all fingers and toes and prayed with all my might that the weather cooperate -- It did!)

In no at all time I made shower invitations and placed them in the post. E voila  what do you think? (Picture to come)  Lovely, were they not? It had to be a midday tea, no question there.

 

Then came the menu. O the possibilities. Hot or cold foods, plated, family, buffet or bar style service? Blinis-pancakes-tortes-dacquoise-warm compotes-teas-whipped toppings-savory and smoked meats-juice bar-mimosas-bread puddings-hot chocolat-champagne-toasts-fruits-oh my! Fortunately I came to sense and decided to keep it simple. It had to be simple, after all Anne and Ben were not exactly going to travel hundreds of miles for a disaster of a shower. I could not risk it. Non, non, non!

Three sweet items: 1) an almond breakfast cake, 2) apple walnut tea cake, and 3) lemon-pecan tea cake. Three savory items: (1) lemon chicken salad mini-sandwiches, 2) smoked salmon mini-sandwiches, and 3) radish-cucumber-chive mini-sandwiches. One salty item: cheddar-bacon mini-sandwiches. And of course, fruit, salad, hot tea and cafe. Mes amis, all did not go as planned, but I can assure you that it all went beautifully. See? 

Let's dispense with what went wrong first. I was not able to make the smoked salmon, radish-cucumber-chive and cheddar-bacon mini-sandwiches in time.  Time ran out, but that is a story for another post.  I promise you, I will be tackling those recipes before winters end. I ended up making a lemon raspberry muffin impromptuly. I had consulted Anne, her pregnancy kept her palate on the sweet side.  Fortunately, those baked up sweet and plump as clouds. 

Let's begin with the Almond Breakfast Cake recipe and end with the unbelievably delicious macaroons. A taste of heaven!

Almond Breakfast Cake

Unsalted butter for pan

All-purpose flour for pan

For the crumb topping of strudel

6 Tablespoons all-purpose flour

1/3 Cup firmly packed light brown sugar

1/4 Teaspoon ground cinnamon

2 Tablespoons unsalted butter, melted

1 Cup sliced almonds

For the cake

2 Cups all-purpose flour

11/2 Teaspoon baking powder

1/4 Teaspoon salt

1/2 Cup unsalted butter, at room temperature

1/4 lb Almond paste, at room temperature

1 Cup granulated sugar

1 Large eggs

1 Teaspoon vanilla extract

1/2 Teaspoon almond extract

3/4 Cup whole milk, at room temperature

1. Position a rake in the middle of the oven, and preheat the oven to 350F. Butter a 9-inch cake pan and dust with flour.

2. To make the crumb topping or strudel, in a bowl, stir together the flour, brown sugar, and cinnamon until blended.  Add the melted butter and stir together until the mixture is evenly moistened and crumbly.  Gently stir in the almond just until evenly distributed.  Set the bowl aside.

3. To make the cake, sift together the flour, baking powder, and salt.  Set aside the bowl.

4. In a large bowl, combine the butter and almond paste.  Using a wooden spoon, beat until smooth.  Add the sugar and beat until blended.  Add the eggs, vanilla, and almond extract and stir until blended, about 1 minute.  The mixture may look slightly curdled.  Add the dry ingredients in 2 batches, alternating with the milk in 1 batch, beginning and ending with the dry ingredients, and mix just until blended.  Take care not to over mix.

5. Pour the batter into the prepared pan and smooth the top with a rubber spatula.  Sprinkle the crumb topping evenly over the surface.  Or, Pour two-thirds of the batter into the prepared pan.  Sprinkle the crumb mixture evenly over the surface.  Pour the remaining one-third of the batter over the crumb mixture.  Tap the pan to remove air pockets.

6. Bake until a toothpick inserted into the center comes out clean, about 55-60 minutes.  Transfer to a wire reake and let cool completely in the pan.  Serve at one or cover the cake with plastic wrap and store at room temperature for up to 3 days.  Enjoy!