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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! Ingredients:
1 cup butter, cubed |
1 cup water |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 eggs, beaten |
1/2 cup sour cream |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon almond extract |
1/4 teaspoon baking soda |
frosting: |
1/2 cup butter, cubed |
1/4 cup milk |
4-1/2 cups confectioners' sugar |
1/2 teaspoon almond extract |
1 cup chopped walnuts |
Directions:
1. In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
3. For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.
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