We’re in, what I like to call, Summer Crunch Time. There’s only a couple weeks left of Summer, which means lounging in your bathing suit for a few more days, trying to soak up as many rays as you can, trekking up a mountain with a picnic lunch because, gosh-darnit, this will be impossible once the snow comes, and force-feeding yourself as much produce as you can handle because you’re scared of what life will be like in the next few dark months without juicy berries and sweet corn.
As much as I am going to miss Summer, I have to admit that I am a teensy-weensy bit excited for sweater weather :]. I’m ready to break out my scarves, bundle up by the fire with a mug of Hot Chocolate, and chow down of foods involving pumpkin (the undisputed best Fall food). I also mayyyyy have tweeted just a bit earlier about listening to certain holiday tunes :X
In the meantime, this is a recipe that will aid you in your quest (if you are any bit as crazy as I am when it comes to Summer produce) to eat the living heck out of the last of Summer fruit. This is a relatively plain shortcake recipe, but I find its taste and texture to be the best I have ever tried. PLUS, it’s actually a Cooking Light recipe, which means it’s not so bad for you!
The top of this shortcake has a crusty, sugary crust, studded with almond slivers, while the inside is tender, crumbly, and perfect for soaking up the juices of whatever fruit you chose to pair it with! I chose some Vanilla-Poached Apricots. I followed this recipe, and was sure to pour the leftover, syrupy juices all over the slices of shortcake.
I also served my shortcake with a homemade Honey-Lavender Ice Cream, but I wasn’t wild about the end texture, so I’m going to try some other variations before I share a recipe with you guys!
Simple Almond Shortcake
recipe slightly adapted from here
- Cooking spray
- 9 ounces (roughly 2 1/4 cups) cake flour
- 1/2 cup granulated sugar, divided
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp unsalted butter, chilled and cut into small chunks
- 1 cup low-fat buttermilk
- 1 tbsp whole milk
- 1/4 cup slivered almonds
- Preheat oven to 400 degrees. Coat a 9-inch round baking tin with cooking spray and set aside.
- In a the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 1/4 cup + 3 tbsp sugar, baking powder, baking soda, and salt. Add in the butter and beat until the mixture resembles a coarse meal, with chunks of butter still visible. With the mixer on the lowest setting, add in the buttermilk and mix until just combined.
- Pour the dough into the greased baking tin. Using a pastry bush, brush the top with the milk. Sprinkle with the remaining sugar and slivered almonds.
- Bake for 20-25 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool completely before removing from pan and slicing.