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Cakes: Almond Cake with Berries




Source of Recipe


Driscoll's


Recipe Introduction


Almond Cake with Berries

Preparation time: 15 min.
Cooking time: 35 min.



List of Ingredients




waxed paper
2 eggs
2/3 cup light sour cream
1 tsp. almond extract
1/4 tsp. vanilla extract
1-2/3 cups cake flour, sifted
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sliced almonds
1/2 tsp. salt (necessary)
3/4 cup unsalted butter, softened
1 lb. fresh raspberries,sweetened if desired to taste

Recipe



Preheat oven to 350°F.

Butter and flour an 8 inch baking pan. Line bottom with wax paper and set aside.

Combine eggs, 3 Tbs. sour cream, almond extract, and vanilla in a mixing bowl. Beat with an electric mixer until mixed thoroughly. Set aside.

Combine next 6 ingredients in another bowl. Beat with an electric mixer at low speed. Add butter and remaining sour cream. Beat until dry ingredients are moistened. Increase speed to medium and beat 1-1/2 minutes.

Gradually add egg mixture, one third at a time. Mix thoroughly. Transfer batter to baking pan. Smooth surface with a spatula.

Bake 35-40 minutes or until tester comes out clean when inserted in center. Cool cake on a wire rack 10 minutes. Loosen edges of cake with a knife. Transfer cake to a platter. Serve with raspberries.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

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Per Serving: calories 283, fat 15.6g, calories from fat: 48%, protein 4.1g, cholesterol 67mg, dietary fiber 3.2g

Dietary Exchange: milk : 0.0, vegtable : 0.0, fruit : 0.3, bread : 0.6, lean meat : 0.2, fat : 2.9, sugar : 1.0, very lean meat protein : 0.0