Ingredients
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1 cup unsalted butter, plus more (room temp)
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unsalted butter, for buttering pan
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2 cups sifted all-purpose flour, plus more
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all-purpose flour, for prepping pan(s)
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1/2 teaspoon salt
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1 1/2 cups granulated sugar
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1 (7 ounce) package almond paste
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4 egg yolks, at room temp
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1 teaspoon almond extract
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1 cup sour cream
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1 teaspoon baking soda
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powdered sugar, for sifting over cake
Instructions
- Preheat oven to 325 degrees.
- Butter sides and bottom of pan(s) and flour them as well.
- Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
- Sift flour and salt into a small bowl. Set aside.
- In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
- Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
- Beat in egg yolks, one at a time.
- Beat in almond extract.
- Mix baking soda and sour cream together and add to butter mixture.
- Reduce speed to low and add flour mixture, turn off when just blended.
- Divide among the two 8 inch pans or 1 9 inch pan.
- Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
- Cool in pans on wire rack.
- Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
- When ready to serve, dust with powdered sugar.