Doree's Extravagant Almond Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
almond paste
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
butter, unsalted
|
|
| 5 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 3 | cups |
unbleached all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
almond paste
|
|
| 296 | ml |
sugar
|
|
| 237 | ml |
butter, unsalted
|
|
| 5 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
PREHEAT THE OVEN TO 325℉ (160℃).
Butter and flour a 9-inch springform pan.
Combine the almond paste and the sugar in a food processor and work until well blended.
Add the butter and continue to process until blended; then add the eggs, one at a time, the sour cream and the flavorings.
Transfer the mixture to a mixing bowl.
Sift the flour with the baking powder, soda and salt.
Add it to the batter a third at a time, gently stirring in each cupful.
Turn the batter into the baking pan and bake the cake in the middle of the oven until the cake is golden on top and springy to the touch, about 1 hour.
Remove the cake from the oven and let it stand to cool slightly; then turn it out onto a serving plate.
When cool, dust it with sifted powdered sugar.
