Prantl’s is a full-service bakery, offering everything from donuts to wedding cakes. Of special note are apple strudel, iced cinnamon rolls, and coffee cakes of every type. We’re particularly fond of what’s known as a Danish cruller: a braided donut with a fine, fragile sugar skin and tender insides. In the fall, look for the apple-cinnamon cupcake. It is moist and faintly fruity with a creamy top worthy of a Viennese bake shop. Prantl’s also makes a zesty lemon tea cake that has legions of devoted fans.
The house specialty is a burnt almond torte: a soft, almond-flavored, vanilla custard-filled butter cake, topped with buttercream frosting and toasted sugared almonds. Despite the pastry’s name, its almonds aren’t really burnt, but they are very toasty. The stealth ingredient is that moist, fresh, butter cake at its core. It is available whole or in smaller sizes for takeaway snacks; and the same toasted almonds are featured atop Prantl’s wonderful butter cookies.
It is possible to mail-order Prantl’s cake, for which the bakery makes a version of custard that requires no refrigeration.