Shelly's Recipe

ALMOND BLOSSOM CAKE

Category: Cakes

2 cups flour
1 tsp baking soda and baking powder
1/4 tsp salt
1 cup sugar
1/2 cup + 1 tbsp butter
2 eggs, beaten
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups sliced almonds, toasted and divided
1/2 cup half-and-half
1/4 cup brandy
1 (8 oz) can almond paste
4 tbsp milk and confectioners sugar
Sliced almonds, toasted, for garnish

Sift first 4 ingredients; reserve. Cream sugar and 1/2 cup butter. Add eggs and vanilla extract; beat well. Add dry ingredients alternately with sour cream; batter will be stiff. Stir in 1 cup almonds; reserve.

Combine half-and-half, brandy and remaining 1/2 cup almonds; reserve. Knead almond paste with fingers until soft and pliable; add brandy mixture, a little at a time, until well blended (mixture will be slightly lumpy). Spread half the cake batter in a greased and floured 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 confectioners sugar. Pour over cake. Bake at 350 for 30 minutes. Remove from oven and garnish top with sliced almonds. Bake 30 minutes longer or until toothpick inserted in center comes out clean.. Cool on wire rack for 30 minutes. Carefully remove from pan and cool completely. Melt remaining butter and brust top of cake.