My Mom's Almond Cake
I'm a chocoholic so it is a big deal when I say that THIS is my favorite cake. It is simple, yummy, makes two small cakes or 1 large and is a little ugly. You do need two eight inch spring form pans or 1 9 inch spring form pan...worth the investment...i make two eight inch cakes. Very moist and keeps for TWO WEEKS in a sealed container just getting better with time. You'll be asked for the recipe. This makes a great gift, housewarming, dessert or great as a snack with coffee.
Ingredients
10 serv.- unsalted butter, plus more (room temp)↗1 cup
- unsalted butter, for buttering pan↗
- sifted all-purpose flour, plus more2 cups
- all-purpose flour, for prepping pan(s)↗
- salt↗1⁄2 teaspoon
- granulated sugar↗1 1⁄2 cups
- (7 ounce) package almond paste↗1
- egg yolks, at room temp↗4
- almond extract↗1 teaspoon
- sour cream↗1 cup
- baking soda↗1 teaspoon
- powdered sugar, for sifting over cake↗
Step-by-step instructions
- 1
Preheat oven to 325 degrees.
- 2
Butter sides and bottom of pan(s) and flour them as well.
- 3
Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
- 4
Sift flour and salt into a small bowl. Set aside.
- 5
In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
- 6
Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
- 7
Beat in egg yolks, one at a time.
- 8
Beat in almond extract.
- 9
Mix baking soda and sour cream together and add to butter mixture.
- 10
Reduce speed to low and add flour mixture, turn off when just blended.
- 11
Divide among the two 8 inch pans or 1 9 inch pan.
- 12
Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
- 13
Cool in pans on wire rack.
- 14
Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
- 15
When ready to serve, dust with powdered sugar.
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