Cuisinart CBT-2000P1 Recipe - Page 122

GoldAelmoCnak A sweet cake, perfect to pair with a cup of coffee in the morning, or serve as dessert topped with fresh berries and whipped cream. Makes 12 servings nonstick cooking spray ¹∕³ cup sliced almonds, plus more for garnish 1 cup granulated sugar 12 tablespoons (1½ sticks) unsalted butter, softened ²∕³ cup sour cream, room temperature 2 large eggs, room temperature 1 teaspoon almond extract ¼ teaspoon pure vanilla extract 1¼ cups cake flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1. Preheat oven to 350°F with the rack in the middle position. 2. Lightly coat a 9-inch round cake pan with the nonstick cooking spray. Line the bottom of the pan with parchment paper (cut to fit). Reserve. 3. Once oven is preheated, put almonds on a rimmed baking sheet and toast in the oven until lightly brown, about 6 to 8 minutes. Allow to cool slightly. 4. Put the cooled almonds and the sugar into the blender jar. Select Speed 4 and press Start. Blend until finely ground, about 20 seconds. Scrape down the sides of the jar and add the butter, sour cream, eggs and extracts. Select Speed 3 and press Start. Blend, gradually increasing to Speed 6, until homogenous, about 10 seconds. 5. Scrape down the sides of the jar and add the remaining ingredients. Select Speed 4 and pulse to combine, about 4 to 6 times. Scrape down sides and pulse a few more times if necessary. 6. Transfer the batter to the prepared cake pan. Tap on the counter a few times to remove any air bubbles. Bake in the preheated oven until the top of the cake is evenly golden and a cake tester comes out clean, about 35 to 40 minutes. 7. Allow cake to cool on a rack before unmolding. Sprinkle with almonds and serve. Nutritional information per serving: Calories 271 (52% from fat) / Carb. 29g / Pro. 3g / Fat 15g / Sat. Fat 9g / Chol. 70mg Sod. 184mg / Calc. 26mg / Fiber 1g 122