Beth Cato's Blog, page 20

CoKoCon is this coming weekend!

Note that this is updated from the previous post several weeks ago. I now have a signing on Sunday afternoon.

I’m attending my first in-person convention in about three years this Labor Day weekend. CoKoCon is a small con in the Phoenix area. This year, it’s at a new location at the DoubleTree in Tempe. I’ll be there Friday, Saturday, Sunday, and early Monday morning. Feel free to talk, ask to have books signed (which I’ll gladly do unless I’m on the run to a panel!), and generally hang out. I’ll be in a black mask, channeling my old favorite Mortal Kombat ninjas.

Panels are always subject to change; I’ll post any updates via Twitter and Facebook.

Friday, September 2

4:30pm Writing on the Spectrum

Fiesta Ballroom 2, 4:30pm – 5:30pm

Neurodiverse writers talk about how their unique filter on the world impacts their writing and about neurodiverse representation in books.

Saturday, September 3

10am Beth & Mike’s Book Club: The City We Became

Coronado, 10am – 11am

Michael Senft, who runs the Sci-Fridays Book Club at the Poisoned Pen, and Nebula Award®-nominated author, Beth Cato, will be leading a discussion on The City We Became by N. K. Jemisin. Read or listen to it ahead of the event or come in blind, but beware of spoilers!

6pm Writing Speculative Poetry

Fiesta Ballroom 2, 6pm – 7pm

Join our award-winning poets as they discuss the craft and market for speculative poetry, and maybe even share some of their own award-winning work!

Sunday, September 4

1pm Literary Charcuterie

Coronado, 1pm – 2pm

Let’s talk about the glories of food in literature and reality and inspire everyone to scamper for the nearest cheese shop (and there are several near the hotel!)

2:30pm Signing: Beth Cato

Dealers’ Room, 2:30pm – 3:30pm

6pm Author Self-Care: Not Post-COVID Yet

Fiesta Ballroom 2, 6pm – 7pm

We’re back in person, but are we really back to normal? This popular panel returns in a world that still hasn’t gotten through the COVID times.

7:30pm Historical Fiction Meets Fantasy

Fiesta Ballroom 2, 7:30pm – 8:30pm

What is the proper proportion of facts with fiction when writing historical fantasy? What resources the perils and joys of research.

Bready or Not: Marble Sheet Cake

I love frosting, so take it on my authority that this Marble Sheet Cake is delicious without need of any frosting on top. Plus, enjoying the cake in naked or near-naked form with just a sprinkling of confectioners’ sugar on top reveals that beautiful marbling to the world.

That marbling is delicious stuff, too. The base batter is vanilla-flavored, with the other portion including cocoa powder and additional goodness.

The texture of the cake is tender and soft. Since there’s no need for frosting, this is a good travel cake. When I made this for my husband to take to work, I individually wrapped pieces to-go in a plastic bin. They made the journey without issue.

Modified from One Bowl Baking Special Issue from Bake from Scratch.

PrintBready or Not: Marble Sheet CakeThis beautiful 9×13 cake features marbled cocoa and vanilla. It’s delicious enough (and pretty enough) to not need any frosting on top. Just a dusting of confectioners’ sugar will do!Course Dessert, SnackKeyword cake, chocolateAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayIngredientsVanilla batter3 cups all-purpose flour1 3/4 cups white sugar1 Tablespoon baking powder1 teaspoon kosher salt1 1/2 cups milk room temperature3/4 cup unsalted butter melted2 teaspoons vanilla extract3 large eggs room temperatureCocoa batter2 Tablespoons unsalted butter melted1/3 cup unsweetened cocoa powder sifted1/2 teaspoon almond extractTopping, optional2 Tablespoons confectioners’ sugarInstructionsPreheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray.In the bowl of a stand mixer with a paddle attachment, combine flour, sugar, baking powder, and salt. With the mixer on low, pour in milk, butter, and vanilla, stopping a few times to scrape the bottom of the bowl. Add eggs one at a time. Batter should be smooth.Measure out about 3 cups of the vanilla batter and pour it into the pan. Add the remaining three ingredients to the bowl, mixing until smooth. Dollop heaping spoonfuls of the cocoa batter onto the vanilla. Use a butter knife to swirl the colors to create a marbled effect. Tap the pan on the counter a few times to knock air bubbles free.Bake for about 35 minutes. The middle should pass the toothpick test. Let cool completely on a wire rack. Use foil to lift the cake onto a cutting board for easy slicing. Sprinkle on confectioners’ sugar just before serving. Store in a sealed container.OM NOM NOM!

Bready or Not Original: Peach-Almond Bars

These Peach-Almond Bars are peachy-keen, if you ask me! They aren’t super sweet and they really let the flavors of the fruit shine through.

I don’t do a lot with peaches because I live in Arizona and the peaches available here are not the best. There are a lot of things I miss about Central California, and the fresh fruit is a big one. (Oh, don’t start my yearning for strawberries…)

The good news is, you don’t need ripe or especially sweet peaches for this recipe because you add a touch of sugar and cook down the fruit. Lyle’s Golden Syrup is a British ingredient that can be found in the import section of a lot of grocery stores; there is no exact American substitute, but a mix of half light corn syrup and half honey is one I have seen in recipes more than once.

These bars are a pleasant mix of softness, crispness, peachiness, and crunchy almonds. Not only would they make for a good dessert or snack, but a fine breakfast as well.

PrintBready or Not Original: Peach-Almond BarsThese bars bring out the best in peaches without being hardcore sweet.Course Breakfast, Dessert, SnackKeyword almond, bars, peachesAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayIngredientsPeaches6 small peaches about 4 cups, peeled and chopped1/4 cup water1/4 cup Lyle’s Golden Syrup1 Tablespoon corn starchBars2 cups all-purpose flour1 cup almond flour sifted to remove lumps1 cup confectioners’ sugar1 teaspoon baking powder1/2 teaspoon salt2 sticks unsalted butter (1 cup) room temperature2 Tablespoons sliced almondsInstructionsPreheat oven at 350-degrees. Line a 9×13 pan with foil and apply baking sprayIn a medium saucepan, cook the peaches, water, and golden syrup about 15 minutes at a simmer, until peaches are soft. Add corn starch and stir well to bring the liquid together. Let set a few minutes to gel.In a mixing bowl, combine flour, almond flour, confectioners’ sugar, baking powder, and salt. Beat in the butter until it forms a lumpy dough.Press about 2/3 of dough into the prepared pan. Use a piece of waxed paper and a heavy glass to really compress it. Spread the peach mixture on top. Add clumps of the remaining dough to sporadically cover. Sprinkle almonds on top.Bake for about 40 minutes, until middle is set, not jiggly, with a golden brown crust across the top. Cool completely, speeding the process in the fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a covered container, with waxed paper between the layers or with bars individually wrapped.OM NOM NOM!

CoKoCon 2022 Schedule

I’m attending my first in-person convention in about three years this Labor Day weekend. CoKoCon is a small con in the Phoenix area. This year, it’s at a new location at the DoubleTree in Tempe. I’ll be there Friday, Saturday, Sunday, and early Monday morning. Feel free to talk, ask to have books signed (which I’ll gladly do unless I’m on the run to a panel!), and generally hang out. I’ll be in a black mask, channeling my old favorite Mortal Kombat ninjas.

Panels are always subject to change; I’ll post any updates via Twitter and Facebook.

Friday, September 2

4:30pm Writing on the Spectrum

Fiesta Ballroom 2, 4:30pm – 5:30pm

Neurodiverse writers talk about how their unique filter on the world impacts their writing and about neurodiverse representation in books.

Saturday, September 3

10am Beth & Mike’s Book Club: The City We Became

Coronado, 10am – 11am

Michael Senft, who runs the Sci-Fridays Book Club at the Poisoned Pen, and Nebula Award®-nominated author, Beth Cato, will be leading a discussion on The City We Became by N. K. Jemisin. Read or listen to it ahead of the event or come in blind, but beware of spoilers!

6pm Writing Speculative Poetry

Fiesta Ballroom 2, 6pm – 7pm

Join our award-winning poets as they discuss the craft and market for speculative poetry, and maybe even share some of their own award-winning work!

Sunday, September 4

1pm Literary Charcuterie

Coronado, 1pm – 2pm

Let’s talk about the glories of food in literature and reality and inspire everyone to scamper for the nearest cheese shop (and there are several near the hotel!)

6pm Author Self-Care: Not Post-COVID Yet

Fiesta Ballroom 2, 6pm – 7pm

We’re back in person, but are we really back to normal? This popular panel returns in a world that still hasn’t gotten through the COVID times.

7:30pm Historical Fiction Meets Fantasy

Fiesta Ballroom 2, 7:30pm – 8:30pm

What is the proper proportion of facts with fiction when writing historical fantasy? What resources the perils and joys of research.

#SFWAPro

Bready or Not Original: Almond Graham Cookies

I’m a chewy cookie person. These Almond Graham Cookies fit that description nicely, being chewy, crisp, and perfectly sweet.

Graham cracker crumbs are integral to the cookies. You can buy a box and mash them yourself using a food processor or the old Ziplock bag-and-rolling-pin method or buy a container of the prepared crumbs. This recipe can be a good way to use up graham crackers you have idling in your cupboard (which is totally how I came about this recipe).

This is a fast cookie to mix up, too. For me, the longest step was sifting the almond flour, which I must do because it tends to clump badly. However, that’s also a step that can be done the day before.

Be ready to enjoy a lot of cookies. I used my teaspoon scoop for even measurements and got 52 cookies.

PrintBready or Not Original: Almond Graham CookiesThis original Bready or Not recipe makes unique sweet and nutty cookies using a base of pulverized graham crackers and almond flour. They are both chewy and crisp, and downright pretty to behold. Makes about 50 cookies using a teaspoon scoop.Course Dessert, SnackCuisine AmericanKeyword almond, cookiesAuthor Beth CatoEquipmentparchment paperteaspoon scoopIngredients1/2 cup shortening1/2 cup white sugar1/2 cup brown sugar packed2 large eggs2 teaspoons vanilla extract1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup graham cracker crumbs1 cup almond flour sifted1 Tablespoon sliced almondsInstructionsPreheat oven at 350-degrees. Line a large baking sheet with parchment paper.In a mixing bowl, cream together the shortening and sugars. Add eggs and vanilla. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture. Stir in graham cracker crumbs and almond flour until just combined.Use a teaspoon scoop or teaspoon to dole out dough onto the baking sheet, spaced to allow some spreading. Place a few almond slices atop each cookie.Bake for 9 to 10 minutes, until top is crackled. Let cookies set on baking sheet for about 10 minutes then transfer to a rack to completely cool.OM NOM NOM!

Bready or Not: Chocolate-Frangipane Bundt Cake

This Chocolate-Frangipane Bundt Cake is a show-stopper: a rich chocolate cake with a hidden frangipane layer inside, crowned with drippy icing and almonds.

This cake would be perfect for the holiday season–or any time of year you want to go all-out on a delicious cake.

There are a lot of directions and ingredients, but the cake is really quite straightforward to make. I tried to simplify some elements from the original in Bake from Scratch Magazine (who would notice browned butter in a cake that’s already rich in several ways?) and made the ingredient division friendlier, too.

I have a deep, abiding love for frangipane, and this recipe balances the sweet almond paste against a nice, dense chocolate cake. It’s a fine combo.

If you want to save some baking day effort, make the frangipane a day ahead and stash it in the fridge. I do that quite often with recipes like this.

PrintBready or Not: Chocolate-Frangipane Bundt CakeThis is a fancy bundt cake that looks and tastes fancy. Perfect for the holiday season or any time of year you want to go all-out on a bundt cake! Modified a lot from Bake from Scratch Magazine Nov/Dec 2018.Course Breakfast, Dessert, SnackKeyword almond, bundt cake, cake, chocolateAuthor Beth CatoEquipment10-cup bundt pan or largerIngredientsFrangipane1 cup almond flour sifted1/2 cup white sugar1/2 cup unsalted butter (1 stick) melted and cooled1 large egg room temperature1 Tablespoon all-purpose flour1 teaspoon almond extractBundt Cake1/2 cup unsalted butter (1 stick) plus more for pan2 cups whole buttermilk or soured milk*2 large eggs room temperature1 Tablespoon instant espresso powder1 teaspoon almond extract1 teaspoon vanilla extract2 cups white sugar2 cups all-purpose flour3/4 cup Dutch process cocoa powder sifted, plus more to dust pan2 teaspoons baking soda1 teaspoon kosher salt1 teaspoon baking powderFrosting1 1/2 cups confectioners’ sugar1/2 teaspoon almond extract3 Tablespoon half & half or heavy creamsliced almondsInstructionsFirst of all, make the frangipane. In a medium bowl, stir together all ingredients until a smooth paste forms. This can be made a day or hours ahead of the cake assembly; if it is made ahead, press plastic wrap to directly cover the frangipane and refrigerate until it is used. Preheat oven at 350-degrees. Generously grease interior surface of a 10-cup bundt pan with butter, then sift extra cocoa powder to coat it as much as possible. Rotate pan to distribute cocoa powder, tapping out excess if necessary.Melt butter in microwave or on stovetop and let it cool a few minutes. Pour it into the bowl of a stand mixer with a whisk attachment. Add the buttermilk, eggs, espresso powder, almond extract, and vanilla, beating until smooth.In a separate large bowl, combine the sugar, flour, cocoa, baking soda, salt, and baking powder. Switch from the whisk to the paddle attachment. Gradually mix the dry ingredients into the wet until just smooth.Pour half the batter into the pan and smooth the top. Dollop the frangipane over the batter and smooth out, if possible. Top with remaining cake batter and smooth it again.Bake until the middle passes the toothpick test, about 55 to 60 minutes, rotating pan halfway through. Let pan cool for about 20 minutes and then carefully invert it onto a rack to completely cool. Bits might stick to the pan; if so, pry them out and try to patch the cake. Remember that frosting will help mask any damage.Once the cake is room temperature, make the frosting. Beat the confectioners' sugar, almond extract, and half & half together to together to form a thick consistency, then drizzle over the cake. Sprinkle sliced almonds on top.Cake will be moister on the first day but keeps fairly well for a few days. Slices can also be individually wrapped and frozen for later.OM NOM NOM!NotesTo make soured milk, pour about 1 Tablespoon lemon juice or vinegar into a 2-cup liquid measuring cup. Add half & half or cream to reach the 2-cups line. Let sit at room temperature for about 10 minutes; it should start to curdle. Use entire contents in recipe.

Bready or Not: Kerrygold Almond Breakfast Cake

This Kerrygold Almond Breakfast Cake is moist, light, and delicious thanks to Irish butter, ricotta cheese, and a vivid spark of lemon.

I found the original version of this recipe on the Kerrygold website and modified it quite a bit to make it work for a square 9-inch pan. I also added a glaze because, well, I thought it needed one–and it does. Not only does it boost the sweetness, but it helps that layer of sliced almonds adhere more.

Using ricotta cheese in a cake like this doesn’t make it taste cheesy. The ricotta adds moisture, creating a soft, tender crumb, and it plays beautifully with the potent Kerrygold butter.

Now, about that Kerrygold. For baking purposes, I like to buy it at Costco when it goes on sale a few times a year. Stash it in the freezer and it keeps for a long, long time. It’s sure more cost-effective than buying it at the grocery store.

This cake is lemony-bright in flavor with a crisp-top crust thanks to the almonds. It keeps at room temperature for a few days or can be frozen for later.

PrintBready or Not: Kerrygold Almond Breakfast CakeThis light, delicious cake gets a moist boost of flavor from ricotta cheese, with lemon and almond being the boldest flavors. Recipe modified from the original on the Kerrygold website. [If you can only get salted Kerrygold butter, reduce the added salt in the recipe to 1/2 teaspoon kosher salt.]Course Breakfast, Dessert, SnackCuisine irishKeyword almond, cake, cheese, citrusAuthor Beth CatoEquipment9-inch square panaluminum foiluneven spatulaIngredientsCake1 1/2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon kosher salt8 Tablespoons Kerrygold unsalted butter (1 stick) 1/2 cup, room temperature1 cup white sugar1 lemon zested and juiced2 large eggs room temperature1 teaspoon pure almond extract1 1/2 cups whole milk ricotta cheese3/4 cup sliced almondsGlaze3/4 cup confectioners’ sugar3 teaspoons fresh lemon juiceInstructionsPreheat oven at 350-degrees. Line 9-inch pan with foil extended up all four sides. Apply nonstick spray.Whisk together flour, baking powder, and salt. Set aside.In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add eggs and almond extract.To the mixing bowl, alternatively add the flour mixture and the ricotta. Batter will be thick.Pour it into the prepared pan. Level off with an uneven spatula. Sprinkle sliced almonds to cover the top.Bake for 33 to 38 minutes, until the middle passes the toothpick test.Cool in pan for at least 45 minutes, then use foil to lift it onto a rack to completely cool at room temperature.Make glaze and drizzle across the top. Let set for 30 minutes before cutting. Cake will keep at least two days at room temperature, or pieces can be individually wrapped and frozen for later.OM NOM NOM!

Bready or Not Original: Cookie Butter Shortbread

The Cookie Butter Shortbread is a new riff on my classic Shortbread recipe that I’ve also made with espresso powder and chocolate chips–and also with an infusion of lemon and a glaze. It’s a versatile base recipe.

Now, I bet some of you are asking–what is cookie butter? It’s essentially pureed spice cookies with oil, forming a spreadable consistency just like peanut butter. You can find it in stores by the nut butter; Trader Joe’s carries it under the name Speculoos. What cookie butter does is make cookies taste more… cookie. You’ll know what I mean when you try it.

This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

Enjoy this Cookie Butter Shortbread for breakfast or snacks, or in proper fashion at tea time.

PrintBready or Not Original: Cookie Butter ShortbreadThis new twist on my classic Shortbread mixes cookie butter and chocolate chips into the dough! These are cookies with an extra oomph of cookie flavor.Course Breakfast, Dessert, SnackCuisine British, ScottishKeyword chocolate, cookie butter, cookies, shortbreadAuthor Beth CatoEquipment2 pie platesIngredients2 cups all-purpose flour3/4 cup white sugar1/4 teaspoon salt1 cup unsalted butter 2 sticks, softened1 egg yolk1/2 teaspoon vanilla extract1/4 cup creamy cookie butter1/2 cup milk chocolate chipsInstructionsPreheat oven at 375-degrees. Apply nonstick spray to both pie plates.Stir together the flour, sugar, and salt. Add butter, egg yolk, vanilla extract, and cookie butter. Use hands to compress dough together. Add the chocolate chips and mix, bringing dough together again to form a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely, then cut again along existing marks.Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.OM NOM NOM!

Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine

The blog is called Bready or Not, and today we’re decidedly bready with these Buttermilk Bread Rolls that are conveniently made in the bread machine!

I can make bread by hand or use my KitchenAid, but the bread machine is my favorite way to mix dough. I never use it for the full baking process.

This dough is soft and dreamy to work with. Buttermilk is great for baking because it not only adds dairy to enrich the dough, but acid that causes a chemical reaction resulting in a tender crumb and great flavor.

If you don’t keep buttermilk around, no problem: look at the Note at the bottom of the recipe for advice on how to create soured milk as a substitute. I should also add that powdered buttermilk, which is reconstituted with water, also works well in recipes, though I haven’t tried it with this one in particular.

These sandwich-sized rolls are great to eat fresh, and like so many breads, is also fantastic to freeze. Throw them in a gallon freezer bag and then thaw a roll as needed in the coming weeks.

PrintBready or Not Original: Buttermilk Bread Rolls in the Bread MachineThese Buttermilk Bread Rolls are tender and delicious, strong enough to hold sandwich fixings but soft enough to easily chew. The bread machine makes the mixing and rising process convenient and easy.Course Bread, Main CourseKeyword yeast breadServings 6 rollsAuthor Beth CatoEquipmentbread machinefood scaleparchment paperbaking sheetIngredients1 1/2 cups buttermilk lukewarm (100-110-degrees); can substitute soured milk, see NOTE3 Tablespoons unsalted butter melted 2 Tablespoons white sugar1 teaspoon sea salt3 3/4 cups bread flour 2 1/4 teaspoon instant dry yeastInstructionsPlace all of the ingredients in the bucket of a bread machine. Start on DOUGH cycle. Set out a baking sheet with parchment paper.When the cycle is done, weigh the dough on a food scale. Divide it by six to create large sandwich rolls. Split up the dough, using hands form nicely rounded balls, with any rough bits tucked underneath. Place spaced out on baking sheet. When all of the rolls are formed, cover with plastic wrap or a towel to rise in a warm place until puffed, about 45 minutes.Preheat oven at 350-degrees. Uncover the rolls and bake them for about 25 minutes. They should be golden brown and sound hollow when tapped. A digital thermometer discreetly plunged into the center should read about 190-degrees.Cool rolls for at least 20 minutes before slicing open. Store in a sealed bag for up to 3 days. Rolls can also be frozen for later enjoyment.OM NOM NOM!NotesTo make soured milk, pour 1 Tablespoon of lemon juice or vinegar into a large liquid measuring cup. Pour in milk or half & half to reach the 1 1/2 cup mark as required for this recipe. Let it sit on the counter for about 10 minutes to curdle, then add it to the dough bucket to begin the recipe.

Bready or Not Original: Berry Frangipane Cake

This Berry Frangipane Cake is a lot of work, and it shows! This cake would make for a stunning breakfast, brunch, or dessert.

Frangipane is a kind of pastry filling made from almond flour. It is absolutely delicious, imbuing treats with nuttiness and sweetness.

In this cake, frangipane works alongside cake batter to form the base for a lovely topping of formerly-frozen fruit and sliced almonds. I used a pretty standard fruit mix with raspberries, blackberries, and strawberries, and it’d come from the dollar store.

If you want to use a single frozen fruit or a more select mix, go for it. Just remember that it should be thawed, drained, and patted dry, and if the pieces are very large, they should probably be cut to be around bite-size.

I found that this kept perfectly well in individually-wrapped pieces at room temperature for about 2 days. It was also great to freeze. I had pieces frozen for weeks and then thawed them, and it was impossible to tell they’d ever been in the freezer.

Greatly modified from Bake from Scratch January/February 2021 issue.

PrintBready or Not Original: Berry Frangipane CakeThis gorgeous cake takes some work, but the final result is worth it! My recipe is written for a 9-inch springform pan; if your pan is 8-inches, reduce the amount of berries and sliced almonds.Course Breakfast, Dessert, SnackKeyword almond, cake, springform panAuthor Beth CatoEquipment9-inch springform panparchment paperoffset spatula2 cookie scoopsIngredientsFrangipane2/3 cup unsalted butter room temperature1 1/2 cups superfine almond flour sifted if thick or clumpy3/4 cup white sugar1/4 cup all-purpose flour1 large egg1 large egg white1 teaspoon kosher salt1 teaspoon almond extractBatter1/2 cup unsalted butter 1 stick, room temperature3/4 cup white sugar1 large egg room temperature3/4 teaspoon vanilla extract1/4 teaspoon almond extract1 cup all-purpose flour3/4 teaspoon baking powder1/4 teaspoon kosher salt1/4 cup milk or half & halfFruit topping3/4 cup frozen mixed berries drained, thawed, and patted dry3 Tablespoons sliced almondsconfectioners' sugar for dustingInstructionsPreheat oven at 325-degrees. Cut a piece of parchment to fit the base of a 9-inch springform pan. Spray pan with nonstick spray, place paper cut-out inside, then spray that as well. Set aside.Make the frangipane. In a bowl, beat the butter until it’s creamy. Add the rest of the ingredients to combine well. Set aside.Make the batter. In a large bowl, beat the butter and sugar until they are fluffy. In a stand mixer, this will be 3 to 4 minutes. Add the egg followed by the extracts,In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients into the butter-batter alternatively with the milk. Scrape the bottom of the bowl often.Scoop about 1 cup of the batter into the pan and even out with an offset spatula. Measure out about 1 cup of the frangipane. Use two spring-loaded cookie scoops (tablespoon or teaspoon-sized, or without those, use a normal tablespoon and get your fingers dirty), scoop from the 1 cup frangipane and the batter to create a checkerboard pattern of dollops atop of base. Continue to alternate in a second layer, using up the rest of the batter as well as the 1 cup frangipane. Use a butter knife to swirl through them to create a slight marbled effect. Tap the pan on the counter a few times to knock out bubbles.Use a scoop to place the rest of the frangipane on the top of the cake. Even out with offset spatula. Place the berries atop the frangipane, then sprinkle the almonds all over to coat.Bake until the cake has set edges, about 50 minutes to 1 hour. An instant-read thermometer plunged into the middle should read over 202-degrees. Let cool in pan 10 minutes, then release the side clasp. Continue to cool the cake on the metal base until room temperature. Add a sprinkle of confectioners' sugar to pretty it up for serving.Cake will keep covered for up to 2 days at room temperature. It can also be individually sliced and frozen for later enjoyment.OM NOM NOM!