My Mom's Almond Cake

READY IN: 1hr 30mins
SERVES: 10-16
YIELD: 1-2 cakes




  • 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.