PAULA DEEN’S BEST CAKES & PIES 521 cup butter, softened
1½ cups plus 3 tablespoons
granulated sugar, divided
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon almond extract
2 cups all-purpose fl our
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sliced almonds
2 tablespoons butter, melted
¾ cup confectioners’ sugar
1½ tablespoons milk
Garnish: toasted sliced almonds
- Preheat oven to 350°. Spray a 12- to
15-cup Bundt pan with baking spray
with fl our. - In a large bowl, beat butter and
1½ cups granulated sugar with a mixer
at medium speed until fl uff y, 3 to
4 minutes, stopping to scrape sides of
bowl. Add eggs, one at a time, beating
well after each addition. Add sour cream
and extract, beating until well combined.
3. In a medium bowl, whisk together
fl our, baking powder, baking soda, and
salt. With mixer on low speed, gradually
add fl our mixture to butter mixture,
beating just until combined. Spoon half
of batter into prepared pan.
4. In a small bowl, stir together
almonds, melted butter, and remaining
3 tablespoons granulated sugar. Sprinkle
half of almond mixture onto batter
in pan. Top with remaining batter,
and sprinkle with remaining almond
mixture.
5. Bake until a wooden pick inserted
near center comes out clean, about
40 minutes. Let cool in pan for
10 minutes. Remove from pan, and let
cool completely on a wire rack.
6. In a small bowl, whisk together
confectioners’ sugar and milk until
smooth; drizzle onto cooled cake.
Garnish with almonds, if desired. Store
in an airtight container for up to 3 days.
Almond Coff ee Cake
Makes 1 (10-inch) Bundt cake- Bakinğ TiǙ -
Almonds can be swapped for any nut you like.