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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Almond Sour Cream Cake (Paula Deen) Recipe

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This recipe for Almond Sour Cream Cake (Paula Deen) is from Sisters of The Traveling Bracelet, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 sticks butter, plus more for greasing the pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more for dusting the pan
tsp. baking soda
6 eggs
tsp. pure orange extract
tsp. pure almond extract

1 sticks butter, at room temperature
3-4 cups confectioners sugar
1 tsp. pure almond extract

Preheat oven to 325. Butter and flour a tube pan and set aside.
In the bowl of an electric mixer, cream the butter and sugar together and then add the sour cream. Sift the flour and baking soda together and add to the creamed mixture, alternating with eggs, one at a time, beating after each addition. Add the extracts and stir to combine. Pour into the prepared tube pan and bake for 1 hour and 20 minutes. Cool the cake in its pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost the cake when it has completely cooled.
With an electric mixer, cream the butter in a large mixing bowl. Slowly beat in the sugar for about 2 minutes, until smooth and creamy and sweetened to your liking. Add the almond extract and stir to blend. Allow to cool fully, then frost the cake. If you are not using the frosting immediately, cover it and store in the refrigerator. Bring the frosting to room temperature just prior to using.

Personal Notes:
Personal Notes:
This cake tastes wonderful! It was also Paula Deen's wedding cake.




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