Categories: Cakes - Frosting - Icing
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup +1 Tbsp. butter
- 2 eggs, beaten
- 1 tsp. vanilla
- 1 cup dairy sour cream
- 1 1/2 cups sliced almonds, toasted, divided
- 1/2 cup half and half
- 1/4 cup brandy
- 1 can (8 oz.) almond paste
- 4 Tbsp. milk
- 4 Tbsp. powdered sugar
- Sliced almonds, toasted (for garnish)
Directions
- Sift first 4 ingredients; reserve. Cream sugar and 1/2 cup butter. Add beaten eggs and vanilla; blend well. Add dry ingredients to butter mixture alternately with sour cream; batter will be stiff. Stir in 1 cup almonds; reserve. Knead almond paste with fingers until soft and pliable; add to brandy mixture a little at a time until well blended (mixture will be slightly lumpy). Spread 1/ 2 of the cake batter in greased and floured 9 or 10-inch tube pan. Spread 1/2 of almond paste mixture over cake batter. Spread remaining batter over paste layer., To remaining almond paste mixture, add milk and powdered sugar. Pour over cake. Bake at 350 degrees, 30 minutes. Carefully remove from pan and cool completely. Melt remaining tablespoon of butter and brush top of cake.