Champagne Almond Cake
By: Rachel Montag
Published: Thursday, February 25, 2010 - 2:33am

Ingredients




1 tablespoon finely chopped almonds
1/2 pound butter
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond oil
1 cup sour cream
6 lg. eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup 10x sugar, sifted
1 teaspoon vanilla extract
3 tablespoons champagne
1 teaspoon almond extract

Preparation

1  Preheat oven to 300 degrees. Grease and flour a 10 inch bundt pan. Sprinkle almonds on bottom and set aside. Cream the buttered until it is light and fluffy. Add the sugar one cup at a time, beating well until the mix is smooth. Blend in the vanilla and almond flavoring and the sour cream. Add the eggs one at a time, beating well after each addition. Sift together the flour, salt, baking soda, and powder and add flour mix to the cake batter mixing just enough to  2 Invert onto a large cake plate that has been covered with four pieces of waxed paper.  Whisk 10x sifted sugar, vanilla extract, champagne, and almond extract until smooth.  Slowly drizzle over the slightly warm cake.  Let set for 10 min., then carefully remove the waxed paper.  Cover cake and let it cool completely.

Slice and serve with whipped cream, ice cream, or raspberry sherbut.

About


This is a very moist, rich cake.  Keep it sealed tightly and it will stay fresh for several days.
Save the remaining champagne to make champagne chicken.