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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We love the dense crumb of this Viennese-style cake. Ice cream, chocolate sauce, or berries are all good accompaniments, but whipped cream and jam is our favorite. Prep and Cook Time: 2 hours Ingredients:
3 1/3 cups cake flour |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1 cup butter, at room temperature |
3 cups sugar |
6 large eggs |
1 cup sour cream |
2 teaspoons almond extract |
Directions:
1. Preheat oven to 325°. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder.
2. In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract. Add flour mixture in three batches, mixing well after each addition.
3. Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely.
4. Note: Nutritional analysis is per serving.
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