Wednesday, March 4, 2009

Almond Sour Cream Pound Cake


1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar
1 1/4 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
2 teaspoons almond extract (yes this is a lot, but much of the flavor will bake off if you dont use this much.)

Preheat oven to 325 degrees F. Butter and flour 2 cake rounds (I used a 12 inch and a 8 inch springform).
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.

Almond Buttercream Frosting:

1 stick butter, softned
1/2 pkg cream cheese
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.

1 comment:

  1. I made this on Thursday, and the little peice that was left by monday was still very moist. I also sliced my cake in half and spread a thin layer of raspberry jam in the middle. I also brushed the top of the cake with Amaretto (DiSarano) right after I removed it from the oven.