PICNIC CAKES

Picnic cakes are small, simple treats that can be wrapped up and slipped into a backpack or picnic basket and are perfect for nibbling on and sharing with other wanderers. They are inspired by the many cake references in Tolkien’s books—my heart always flutters at Bilbo’s larder full of cakes and pies and apple tarts. These cakes are modest, with a subtle almond flavor and tender crumb. My daughter, son, and I like to each wrap one in parchment paper to carry into the woods that border our backyard. We find a tucked away spot to unfurl our blanket, and there we quietly sit, looking for elves and hobbits while snacking on our sweet little circles. makes three 6-inch cakes

1½ cups (213 g) all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

8 tablespoons (1 stick; 113 g) unsalted butter, room temperature

1 cup (198 g) sugar, plus 2 tablespoons for sprinkling

2 large eggs

1 teaspoon pure vanilla extract

¾ teaspoon almond extract

½ cup buttermilk

½ cup sour cream

1 cup (100 g) sliced almonds

Adjust the oven rack to the lower middle position. Preheat the oven to 375°F. Grease and flour three 6 by 2-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the sugar and beat until light and fluffy, 2 to 3 minutes. Add the eggs and beat on medium until combined. Add the vanilla extract and almond extract and beat on low until combined. Add half the flour mixture and mix on low until just combined. With the mixer running on low, add the buttermilk in a slow steady stream; stop the mixer and scrape down the sides of the bowl. Add the sour cream and mix on low until combined. Add the rest of the flour mixture and beat on low until just combined.

Pour the batter evenly into the prepared pans. Smooth the tops with an offset spatula or table knife, then sprinkle each evenly with the almonds and the remaining 2 tablespoons of sugar. Bake 18 to 22 minutes, until golden and a wooden skewer or toothpick comes out clean.

Transfer the pans to a wire rack and let cool for 15 minutes. Remove the cakes from the pans and finish cooling on the wire rack.