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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 ~
2/3 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.
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.
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