Georgia Magazine - February 2023 - 31

CINNAMON SWIRLED ALMOND POUND CAKE
2/3 cup sliced almonds
2 teaspoons ground cinnamon
3 tablespoons almond paste
1 (18.25-ounce) package white cake mix
1 (3.4-ounce) package vanilla instant pudding mix
1 (8-ounce) container sour cream
4 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/2 cup water
Preheat oven to 350 degrees. Grease and flour a 10-inch
Bundt or tube pan and set aside.
Place the almonds and cinnamon in the bowl of a food
processor. Process until finely chopped. Add the almond paste
to the almond mixture and pulse until well-combined.
In the bowl of an electric mixer, combine the cake mix,
pudding mix, sour cream, eggs, oil, amaretto and water. Beat on
low speed to combine, then increase to medium speed and beat
for 2 minutes.
Spoon one-third of the batter into the prepared pan. Evenly
sprinkle half the almond paste mixture over the batter. Repeat
the layers and end with the last of the batter on top. Bake 55
minutes or until a tester inserted in the cake's center comes out
clean. Cool in the pan for 10 minutes, then cool cake completely
on a wire rack before slicing and serving. Yields 12-14 servings.
Cinnamon Swirled Almond Pound Cake
BUTTERMILK POUND CAKE
1/2 pound (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon pure lemon extract
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Preheat oven to 325 degrees. Lightly grease and
flour a 12-cup Bundt pan and set aside.
In the bowl of an electric mixer, beat the butter
at medium speed until creamy, for about 2 minutes.
Gradually add the sugar, beating for 5 minutes. Add
the eggs, 1 at a time, beating just until the yellow
disappears. Stir in the lemon extract and vanilla
extract.
In a separate bowl, combine the flour, baking
powder, baking soda and salt. Add to the butter mixture
alternately with the buttermilk, beginning and
ending with the flour mixture, beating on low speed
just until blended after each addition. Transfer the
batter to the prepared pan.
Bake 1 hour and 5 minutes or until a tester
inserted in the center comes out clean. Cool in the
pan 10 minutes on a wire rack, then invert cake onto
the wire rack to cool completely before slicing and
serving. Yields 12-14 servings.
TIPS AND TRICKS
* When greasing the Bundt pan, use shortening and then
dust with fl our. Otherwise, use a cooking spray that
includes fl our in it and rub it throughout the pan with
your fi ngers to make sure it gets in all the crevices.
* After transferring the batter to the pan, use a wooden
spoon to make a trench in the batter all the way
around the pan. This will prevent the cake from rising
too much in the center as it bakes and will allow it to
sit level on your cake plate.
* Cool the fi nished cake in the pan for at least 10 minutes,
then invert the pan onto a wire rack. Gently lift off the
pan and allow the cake to cool completely.
* If you are going to add a glaze to the cake, it is very
important for the cake to be completely cooled before
you do so (unless directions say otherwise). Don't rush
the process!
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ROBIN CONOVER
http://www.georgiamagazine.org
Georgia Magazine - February 2023

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