Sour Cream Almond Cake With Almond Glaze
|Almond paste||4 Ounce, crumbled|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Almond extract||1 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Poppy seed||3 Tablespoon|
Cream together almond paste, butter and sugar until mixture is light.
Beat in eggs until blended.
Beat in sour cream and almond extract.
Stir together and add remaining ingredients and beat until blended.
Do not overbeat.
Spread batter into a greased 10-inch tube pan and bake in a 350Â° oven for 35 to 40 minutes or until top is browned and cake tester comes out clean.
Allow to cool in pan.
When cool, drizzle top with Almond Glaze and allow some to drip down sides.