Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

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.

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.

My Private Notes

Add a Note
More from:

Easter

Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Almond Cake

Recipe courtesy of Giada De Laurentiis

Almond Citrus Olive Oil Cake

Recipe courtesy of Giada De Laurentiis

Classic Pound Cake

Recipe courtesy of Food Network Kitchen

Cornmeal and Rosemary Cake with Balsamic Syrup

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories