– 3 sticks (339g unsalted butter, softened – 3 cups 600g sugar – 5 large eggs – 3 cups 375g all purpose flour, (not self rising) – ½ teaspoon 2g baking soda – ½ teaspoon salt 3g – ½ cup 51g finely chopped sliced almonds – 1 8oz (227g) container sour cream – 2 Tablespoons 20g milk – 3 teaspoons 12g almond extract – 1 cup confectioner's sugar sifted – 1-2 Tablespoons milk – 1 teaspoon Almond Extract – Pinch of Salt
Almond-Sour Cream Pound Cake.Pre-heat the oven to 325. Flour and grease a 15-cup Bundt pan.Mix flour, baking soda, salt, and finely chopped almonds in a medium bowl. Mix well and keep aside.
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Take a measuring cup and add the sour cream, almond extract, and 2 tablespoons of milk. Mix them together and set them away. Get your mixing bowl and add the butter. Mix it in until it's smooth.
2
Stir in the sugar slowly as you go, until the mixture is lighter in colour and fluffy. It might take 3 to 5 minutes to do this important step.One egg at a time should be added and mixed in until the yellow of the yolk is smooth.
3
Add the flour mixture and sour cream mixture alternately with the mixer on low speed, starting and finishing with the dry ingredients. Just blend after the last addition.
4
Bake at 325 for 1 hour 10 minutes. Cover loosely with aluminium foil if the top browns. All ovens bake differently, so use a toothpick or long skewer to check the final time.
5
The cake is done when the toothpick comes out clean or with crumbs.Turn out the cake after 10 minutes of cooling in the pan.
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For the almond glaze, mix the items together. Start with one tablespoon of milk and add more if needed until the glaze is the consistency you want.
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It was easy to use a plastic piping bag with the tip cut off to put the glaze on the cake. After that, I put sliced nuts on top.
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