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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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âThis is the first cake I learned to make more than 30 years ago, and itâs still a favorite of mine,â Michaela Rosenthal jots from Woodland Hills, California. You can freeze any leftover cake and berry sauce for another time. Ingredients:
1 teaspoon plus 3/4 cup butter, softened, divided |
2 teaspoons confectioners' sugar |
1 cup slivered almonds |
1 cup sugar |
2 eggs |
1/3 cup sour cream |
1 tablespoon grated lemon peel |
1 cup cake flour |
1 teaspoon baking powder |
1/4 cup lemon juice |
topping: |
1 cup each frozen unsweetened raspberries, strawberries and blueberries |
1/4 cup sugar |
2 tablespoons lemon juice |
2 tablespoons confectioners' sugar |
Directions:
1. Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground.
2. In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon peel. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice.
3. Pour into prepared pan.
4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely.
5. For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping. Yield: 6 servings.
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