Cinnamon-Swirled Almond Pound Cake

In ‘The Complete Southern Cookbook’ by Tammy Algood

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 1  cup  sliced almonds
• 1  tablespoon ground cinnamon
• 3  tablespoons almond paste
• 1 (18 1/4ounce) package  white cake mix
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 1 (8 ounce) container sour cream
• 4  eggs, lightly beaten
• 1⁄2 cup  vegetable oil
• 1⁄2 cup Amaretto
• 1⁄2 cup water

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch tube pan and set aside.
3. Place the almond and cinnamon in the bowl of a food processor; process until finely chopped.
4. Place one-third of the almond mixture in the bottom of the prepared pan.
5. Add the almond paste to the remaining almond mixture and stir until well combined.
6. In the bowl of an electric mixer, combine the cake mix, pudding mix, sour cream, eggs, oil, amaretto, and water.
7. Beat on low speed to combine and then increase to medium speed and beat 2 minutes.
8. Spoon one-third of the batter into the prepared pan.
9. Evenly sprinkle half the almond paste mixture over the batter.
10. Repeat and end with the last of the batter on top.
11. Bake 55 minutes, or until a tester inserted in the center comes out clean.
12. Cool in the pan 10 minutes and then cool completely on a wire rack before serving.