Prep 15 mins
Cook 1 hr
Received this on line for TOH and with my lavender getting ready it's very timely. It's described as: An eye-catching, moist cake has a terrific buttery texture and a lovely lavender flavor. Sure to be an eye catching. Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals
- 2 cups sugar, divided
- 1 cup butter, softened
- 1 tablespoon fresh lavender flowers, plus
- 1 tablespoon fresh lavender flowers, divided
- 1⁄2 cup slivered almonds
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1⁄4 cup half-and-half cream
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 teaspoons boiling water
- 3⁄4 cup confectioners' sugar
- additional lavender flowers (optional)
- Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
- In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
- Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.