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Ingredientes
- 1 Tbsp. Almonds, finely minced
- 1/2 lb Butter
- 3 c. Sugar
- 1 tsp Vanilla extract
- 1 tsp Almond flavoring
- 1 c. Lowfat sour cream
- 6 lrg Large eggs
- 3 c. Flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1 c. Confectioners' sugar
- 1 tsp Vanilla extract
- 2 x To 3 Tbsp. champagne
- 1 tsp Almond extract
Direcciones
- Preheat oven to 300 degrees. Grease and flour a 10 inch bundt pan.
- Sprinkle almonds on bottom and set aside. Cream the butter till it is light and fluffy. Add in the sugar one c. at a time, beating well till the mix is smooth. Blend in the vanilla and almond flavoring and the lowfat sour cream. Add in the Large eggs one at a time, beating well after each addition. Sift together the flour, salt, baking soda, and pwdr and add in flour mix to the cake batter mixing just sufficient to incorporate it. Pour batter into prepared pan. Set in middle of oven. Bake for 1-1/2 hrs or possibly till cake tests done.
- Remove from oven. Loosen edges from side of pan with spatula; set on cake rack. Let cold 5 min and remove from pan. Approximately 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 10 servings | |
| Calories 670 | |
| Calories from Fat 232 | 35% |
| Total Fat 26.37g | 33% |
| Saturated Fat 15.29g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 465mg | 19% |
| Potassium 123mg | 4% |
| Total Carbs 101.67g | 27% |
| Dietary Fiber 1.0g | 3% |
| Sugars 73.01g | 49% |
| Protein 8.31g | 13% |
