Forgive me if I get a bit teary eyed as I think about my hometown of San Jose, California. When I saw that this week’s theme for Sunday Supper was regional specialties, I knew I had to share something special from my childhood. Just to share a bit of my background, I was born in Walnut Creek, CA and moved to San Jose at age 2. I lived in the same house until I was 24 and then moved into an apartment with a roommate. A few years later I got my first apartment on my own in downtown San Jose and lived there until I moved to Tampa in 2003, which was will be thirteen years next month. To this day, I am still homesick. Now, I have to share that cliche song……

“Do you know the way to San José?
I’ve been away so long
I may go wrong and lose my way
Do you know the way to San José?
I’m going back to find
Some peace of mind in San José” -Dionne Warwick

Ok, now let’s get back to my favorite subject….dessert. As I was trying to think of true San Jose recipe, I came across an article from KQED a few years back on an iconic San Jose recipe for Burnt Almond Cake. As I read the article, I began to reminisce about the many occasions I enjoyed a slice of Burnt Almond Cake from Dick’s Bakery in San Jose. While the article discusses the rivalry between two bakeries, Dick’s and Peter’s, which are about a 20 minute drive apart, I can only remember having this iconic cake from Dick’s. Located about ten minutes from the house I grew up in, this cake sure took me down memory lane. I could not think of a better reason to recreate this incredible cake and create new memories with my kids. This recipe also coincides with my current recipe project, #TracyTastesAmerica, as I am visiting each state in America via my kitchen and showcasing regional dishes. I am currently cooking my way across California and this cake is certainly a signature item from Silicon Valley.

As the article states, the recipe is is a mystery. I scoured the web trying to find the actual recipe with no success, however I did find a few copycats. I settled on one and made a few alterations. While baking this masterpiece, I started thinking about the history behind this recipe and the last time I actually had this cake. It is funny how sometimes we take things for granted and do not realize how special they are until it is too late. What I would not give to be able to hop in my car and head over to Dick’s Bakery for a slice of this decadent cake. For now, I will just have to settle for trying to recreate this delicious treat in my kitchen.

This was my first time making this cake and while it did not come out perfect, I must say I was pleased with the final product. Baking requires time, patience and dedication. There are a lot of steps to this cake and I learned so much from my first attempt that I will be able to make corrections for the next time. The original cake has this incredible custard layer that for the life of me I can not figure out how to make but my adaptation is the next big thing. This recipe is perfect for birthdays and family celebrations. One bite and you will be hooked.

I enjoyed taking a trip down memory line and thinking about my hometown. There is such a wonderful compilation of tasty regional recipes today from our Sunday Supper family and just reading them is making my mouth water. Have a wonderful Sunday and make it a delicious day.

San Jose Burnt Almond Cake

2016-04-23 18:36:08

Serves 16

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Prep Time

1 hr

Cook Time

40 min

Total Time

1 hr 40 min

Prep Time

1 hr

Cook Time

40 min

Total Time

1 hr 40 min

715 calories

84 g

71 g

41 g

7 g

11 g

198 g

300 g

73 g

1 g

28 g

Nutrition Facts

Serving Size

198g

Servings

16

Amount Per Serving

Calories 715

Calories from Fat 355

% Daily Value *

Total Fat 41g

63%

Saturated Fat 11g

55%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 21g

Cholesterol 71mg

24%

Sodium 300mg

13%

Total Carbohydrates 84g

28%

Dietary Fiber 2g

9%

Sugars 73g

Protein 7g

Vitamin A

10%

Vitamin C

0%

Calcium

14%

Iron

7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the cake

1. 1 (16.5 ounce) box French vanilla cake mix, Betty Crocker (I couldn't find French Vanilla by Betty Crocker so I used Duncan Hines)
2. 1⁄3 cup vegetable oil
3. 3 large eggs
4. 1 cup water

For Filling and Garnish

1. 2 cups sliced almonds
2. 1 cup granulated sugar
3. 5 1⁄2 tablespoons honey
4. 2 tablespoons water
5. 2 tablespoons unsalted butter
6. 1⁄4 teaspoon baking soda

For Simple Syrup

1. 1 cup water
2. 1⁄2 teaspoon almond extract
3. 1 tablespoon Torani or Monin vanilla-flavored syrup

For Buttercream Frosting

1. 1 cup unsalted butter (2 sticks, room temperature)
2. 3 TBS pure vanilla extract
3. 5 cups confectioner's sugar (sifted)
4. 41/2 TBS whole milk

Instructions

1. Preheat oven to 350
2. Prepare and bake the French Vanilla cake mix according to package directions for 2 eight, or 2 nine inch, round cake pans. Remove from pans, allow cakes to cool completely.
3. While cakes are cooling, spread 2 cups of sliced almonds on a dry baking sheet. Please in the oven at 350 degrees for 8-12 minutes. These almonds will burn in an instant. Check almonds progress after 5 minutes and then each minute there after. You are looking for a nice golden brown. Set aside to cool.
4. DO NOT LEAVE THE STOVE ONCE YOU START THIS PROCESS!!!!
5. To make the brittle: Combine sugar, honey and water in a heavy bottom pot. (I used my Le Cruset French oven) Bring to a boil over medium heat. Using a heat resistant rubber spatula, stir gently to dissolve the sugar. Continue to boil over medium heat without stirring for about 8-10 minutes. Mixture will darken to a rich amber color.
6. Remove the pot from the heat and quickly stir in the butter, 1/2 cup of the toasted almonds, and baking soda with the rubber spatula until butter has melted and baking soda is well combined.
7. CAUTION! This liquid brittle is over 300 degrees at this point. Pour the liquid brittle on to a baking sheet that has been sprayed with a coating of nonstick butter flavored spray. Allow brittle to completely cool on a counter top until rock hard.
8. Once hardened, break up the brittle in small pieces and place into a food processor. Process in small batches until the brittle has become a fine crumb consistency. *Very important to use a food processor to get the brittle nice and fine, as bigger chunks of brittle will be hard and sticky. My food processor broke a few months ago and I am using a temporary small one which did not do as efficient of a job. I spent a lot of time trying to get the perfect consistency.
9. Simple Syrup: In a small pot add 1 cup sugar and 1 cup water. Bring to a boil for 3 minutes stirring to make sure all the sugar has dissolved. Remove from heat and add 1/2 tsp almond extract,1 tbsp Torani vanilla syrup. Set aside to cool.

For the Buttercream Frosting

1. In a hand mixer with the paddle attachment or in a large mixing bowl with an electric mixer, mix the butter until it becomes nice and fluffy. Slowing mix in the confectioner's sugar and then add the vanilla extract. Add milk and mix for about 5 additional minutes.Frosting should be think yet have a nice, spreadable consistency.

Assembling the cake

1. Using a long serrated knife, slice each of the two cakes in half, horizontally. With a pastry brush, brush all layers on their cut side with the simple syrup. Place 1 cup of frosting between each layer, followed by a ¼ cup of the brittle crumbs on top of each layer of frosting. Repeat with each layer until you have 4 layers, one on top of the other, (cake, frosting, crumbs.) completed. Use the remaining frosting to frost the top and sides of the cake.
2. Adorn the cake with the remaining toasted almond slices onto the sides and all the way around the perimeter and top of the cake. Top off the cake with a layer of the remaining brittle crumbs. Refrigerate cake for at least 2 hours before serving. Overnight is ideal.
3. Serve and enjoy!

In the recipe I followed, they used Pastry Pride for the frosting, which I could not find for the life of me. I substituted with my go-to buttercream frosting and it was ah-mazing. If you want to use Pastry Pride, omit the ingredients and directions for the buttercream frosting and do the following

1. 8 cups Pastry Pride (or 8 cups premiere non-dairy whipped topping)
2. Make the Pastry Pride icing according to package directions. It is as simple as placing the ice cold contents in the bowl of your mixer and whipping to stiff peaks; adding sugar to taste. I find most people prefer little to no sugar added.

By Tracy Guida

Adapted from Food.com

beta

calories

715

fat

41g

protein

7g

carbs

84g

more

Adapted from Food.com

Eat Drink & Be Tracy http://eatdrinkandbetracy.com/

Appetizers:

• Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
• Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
• New England Style Stuffed Clams by Caroline’s Cooking

Beverages:

• Brandy Old Fashioned by Curious Cuisiniere
• Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Breakfast:

• Orange Rolls by Cosmopolitan Cornbread
• Vegetarian Breakfast Empanadas by Simply Healthy Family

Salads:

• Pittsburgh Steak and Fries Salad by Seduction in the Kitchen
• Ranch Dressing by My Imperfect Kitchen
• Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Sauces:

• Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

• Delaware Crabs by Delaware Girl Eats
• JoJo Potatoes by A Mind Full Mom
• Long Beans with Coconut by Food Lust People Love
• Old Bay Cauli-Tots by Cupcakes & Kale Chips
• Southern Collard Greens by Magnolia Days

Soups:

• Mohawk Corn Soup by kimchi MOM
• Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

• Amish Chicken and Dumplings by Palatable Pastime
• Boiled Lobster with Drawn Butter by Taste And See
• Bison Steaks with Cranberry Chimichurri by Tramplingrose
• California Beer Steamed Shrimp by Nosh My Way
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• Cola Marinated Steak Tips by Hardly a Goddess
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• Hatch Chili Pepper Jack Burger by Fearless Dining
• Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
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• How to Make Vegetable Lumpia by Asian In America
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• Polish Boy Sandwich by Renee’s Kitchen Adventures
• Shrimp Scampi by My World Simplified
• Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
• Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
• Wet Burritos by Wholistic Woman

Desserts:

• Angel Food Cupcakes by Cooking With Carlee
• Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
• Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
• Carob Cherry Crumb Bars by Pies and Plots
• Florida Key Lime Cream Pie by The Crumby Cupcake
• Fried Biscuits by Angels Home Sweet Homestead
• Gooey Butter Cake from Saint Louie! by Our Good Life
• Homemade Butterscotch Krimpets by The Redhead Baker
• Peanut Pie by Feeding Big and more
• San Jose Burnt Almond Cake by Eat, Drink and be Tracy
• Shoofly Pie by Cindy’s Recipes and Writings
• Spanish Bar Cake by Get the Good Stuff!
• Sugar Cream Pie by That Skinny Chick Can Bake

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Read the original on: Eat Drink & Be Tracy