Almond Cake

  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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1/2 cup fine yellow cornmeal

1/2 cup cake flour

1 teaspoon baking powder

1 stick (4 ounces) unsalted butter, softened

1/4 cup almond paste, cut into half-inch pieces

1/2 teaspoon pure vanilla extract

1 1/4 cups confectioners' sugar, plus more for dusting

4 egg yolks

2 eggs

1/4 cup sour cream


  1. Preheat oven to 350 degrees F.
  2. Butter and flour an 8-inch round cake pan.
  3. In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
  4. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

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