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Grandma George
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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion
~ Almond Sour Cream Cake ~
2 eggs
2/3 cup light sour cream
1 t almond extract
1/4 t vanilla extract
1-2/3 cups cake flour, sifted
1 cup sugar
1/2 t baking powder
1/2 t baking soda
1/3 cup sliced almonds
1/2 t salt, optional
3/4 cup unsalted butter, softened
1 lb sweetened frozen raspberries, thawed
Preheat oven to 350F.
Butter and flour an 8 inch baking pan. Line bottom with
wax paper and set aside. Combine eggs, 3 Tbs. sour cream,
almond extract, and vanilla in a mixing bowl. Beat with
an electric mixer until mixed thoroughly. Set aside.
Combine next 6 ingredients in another bowl. Beat with an
electric mixer at low speed. Add butter and remaining sour
cream. Beat until dry ingredients are moistened. Increase
speed to medium and beat 1-1/2 minutes. Gradually add egg
mixture, one-third at a time. Mix thoroughly. Transfer
batter to baking pan. Smooth surface with a spatula.
Bake 35 - 40 minutes or until a tester comes out clean when
inserted in center. Cool cake on a wire rack 10 minutes.
Loosen edges of cake with a knife. Transfer cake to a
platter. Serve with raspberries. If giving as a gift
package raspberries in a canning jar. Store jar of
raspberries in refrigerator. Due to the nature of
this recipe, it adjusts the number of servings
in multiples of 16 only.
Serves 16
*~*~*~*~*~*~*~*~*
Use wrapping paper to decoupage a plate. Place cake
on plate. Decoupaged plate is for decorative use only.
Wipe clean with damp cloth. Give with canning jar
filled with raspberries. Add recipe card.
