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Sugary & Buttery

Making life a little sweeter since 2012

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Lemon Curd & Almond Coffee Cake

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Sugary & Buttery - Lemon Curd & Almond Coffee Cake

Summer vibes are still going strong here in Texas! I’ve been super into lemons and honey this year – for whatever reason – but I have been making honey lemonade on a regular basis and been cooking and baking with honey a ton lately. So after making this super yummy Honey Lemon Curd last week (refined sugar free), I needed to put it to good use… other than spreading it on toast, or, um, spooning it out of the jar. So since a coffee cake was way overdue here, I decided on this (gluten-free) Lemon Curd & Almond Coffee Cake. The recipe is easily turned paleo for anyone interested, simply replace all sugar with either coconut sugar or maple sugar.

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Chocolate Almond Layer Cake

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Sugary & Buttery - Chocolate Almond Layer Cake

This towering high Chocolate Almond Layer Cake will make a cute addition to your Easter brunch buffet. Or maybe a birthday cake? Almond cake layers with a rich, semi-sweet chocolate ganache buttercream. Who can resist?! Using 5-inch cake pans will achieve the towering affect, but the cake can easily be made with 6-inch pans for a lower, wider cake….

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Rhubarb Almond Cake (Gluten-free)

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Sugary & Buttery - Rhubarb Almond Summer Cake (Gluten-free)

Hope everyone had a wonderful 4th of July weekend! I snatched some rhubarb at my local grocery store this weekend (I know, rhubarb season is almost over, lucky me!) so I made this Rhubarb Almond Cake for dessert today. I love rhubarb, it is so tart and almost sour, yet sweet once it’s cooked. It goes best with vanilla and almond (see these Vanilla Bean Polenta Cakes with Rhubarb) so I combined it with a very old almond cake recipe that I’ve had for decades. It is a super simple cake recipe using very few ingredients, and it happens to be gluten-free! It is actually a kind of chiffon cake, you beat the egg yolks and sugar and then fold in beaten egg whites and almond flour to achieve a super airy, fluffy and moist cake….

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Apricot Tarte with Vanilla Custard

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Sugary & Buttery - Apricot Vanilla Tarte with Almond Crust

I LOVE this Apricot Tarte with Vanilla Custard for 3 reasons: 1) It is one of my two favorite cakes my grandma used to make and takes me right back to my childhood, 2) it is super easy and quick (if you have the pie crust already made) and 3) it is damn delicious. The sweet and sour tartnesss of the apricots and the smooth vanilla filling in combination with a buttery and crunchy pie crust – divine!…

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Valentine’s Sugar Cookies with Almond Icing

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Sugary & Buttery - Valentines Sugar Cookies

Not that I need an excuse to make sugar cookies, but Valentine’s Day almost calls for it, am I right? I know it’s a classic and you’re thinking, what’s so special about a good old sugar cookie? Well, I am just super excited about this recipe. Everyone claims to have the best sugar cookie recipe and I tried many. I was never really happy with either the taste or the look, not even my mums recipe, the one I’ve been using my whole life. Something was just never right for my perfectionist self. Until now.

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Triple Layer Chocolate Marzipan Cake

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Sugary & Buttery - Triple Layer Chocolate-Marzipan Cake

This Triple Layer Chocolate Marzipan Cake is pure decadence! And highly addictive. Three thick layers of rich almond-chocolate cake stacked with dark chocolate ganache and marzipan… topped with cake truffles. Well, I admit, this is not exactly the right cake for anyone trying to drop those holiday pounds but trust me, it’s worth it.
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Sky High Raffaello Cake

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Sugary & Buttery - Sky High Raffaello Cake

There it is, the first layer cake on my blog! And oh my goodness, WHAT a layer cake. Unbelievable fluffy and moist with a slight coconut flavor through and through. It all started with this Southern Coconut Cake recipe from Completely Delicious (a great blog by the way, check it out). I had an eye on it for a while and was just waiting for the right occasion (“right occasion” you wonder, who needs the “right occasion” for cake?) but when I decided to turn the recipe into a Raffaello cake, I just couldn’t wait any longer.

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