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Champagne Almond Cake

 

22

Yield

10

servings

Prep

30

min

Cook

90

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 tablespoon almonds
finely chopped
½ pound butter
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
*
1 cup sour cream
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
*
glaze
1 cup powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons champagne
1 teaspoon almond extract
*

Directions

Preheat oven to 300℉ (150℃).

Grease and flour a 10 inch bundt pan.

Sprinkle almonds on bottom and set aside.

Cream the butter until it is light and fluffy.

Add the sugar one cup at a time, beating well until the mix is smooth.

Blend in the vanilla and almond flavoring and the sour cream.

Add the eggs one at a time, beating well after each addition.

Sift together the flour, salt, baking soda, and powder and add flour mix to the cake batter mixing just enough to incorporate it.

Pour batter into prepared pan.

Set in middle of oven.

Bake for 1½ hours or until cake tests done.

Remove from oven.

Loosen edges from side of pan with spatula; set on cake rack.

Let cool 5 minutes and remove from pan.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 68835% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 318mg 13%
Total Carbohydrate 34g 34%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 17% Vitamin C 0%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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