Yield: 24 servings

Preparation time: 25 minutes
------------------------------------------

Cake:
1 can (8 ounces) almond paste (not marzipan)
2 sticks (1 cup) butter
1 1/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each almond and vanilla extracts
1/4 teaspoon salt
6 large eggs
1 cup sour cream
3 cups flour
Glaze:
1 1/2 cups confectioner's sugar
3 tablespoons sour cream
1 teaspoon almond extract
1/2 teaspoon water

Cooking time: 1 hour 15 minutes
----------------------------------------------

Heat oven to 325 degrees. 10 inch tube pan with removable bottom coated with nonstick spray

Cake:
Grate almond paste on large hole side of box grater into a large bowl. Add butter, sugar, baking powder, baking soda, almond and vanilla extracts and salt. Beat with mixer on medium speed until creamy. Beat in eggs, 1 at a time, then beat in sour cream. With mixer on low, beat in flour just until blended. Scrape batter into prepared pan and smooth top. Tap pan on counter to remove air pockets. Bake 1 1/4 hours or until pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Cut around tube and sides of cake with thin knife and invert cake onto rack. Remove pan sides and bottom. Cool cake completely.

Glaze:
Whisk all ingredients until smooth. Spoon glaze over cake. Using a spatula, spread glaze to cover cake completely. Refrigerate to set.

This recipe currently has 0 comments. Add your own comment in the right hand menu.