My Moms Almond Cake Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
• Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. 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.

Steps:

• Cook the pudding according to the package directions.
• Add the dry cake mix to the cooked pudding and mix well.
• Pour into a greased and floured 8x12 inch pan.
• Pour chips and nuts over the top.
• Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
• Use butterscotch chips for the top.
• I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.