Champagne Almond Cake
Yield
10 servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
almonds
finely chopped |
|
| 226.8 | g |
butter
|
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 237 | ml |
sour cream
|
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| glaze | |||
| 237 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
|
champagne
|
|
||
| 5 | ml |
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.
