Champagne almond cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | tablespoon | Almonds; finely chopped |
| ½ | pounds | Butter |
| 3 | cups | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Almond flavoring |
| 1 | cup | Sour cream |
| 6 | larges | Eggs |
| 3 | cups | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ********GLAZE********* | ||
| 1 | cup | Confectioners' sugar |
| 1 | teaspoon | Vanilla extract |
| 2 | To 3 tablespoons champagne | |
| 1 | teaspoon | Almond extract |
Directions
Preheat oven to 300 degrees. 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 1-½ 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. Approximately 10 servings.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...