Preheat oven to 350 degrees. Spray a 10-inch round cake pan or springform cake pan with nonstick cooking spray or butter lightly. Beat butter and sugar together until light and fluffy. Add eggs, vanilla, almond extract, almonds and orange zest; beat on low until combined. Sift flour, baking powder and salt together; add alternately to butter mixture with sour cream. Beat just to blend; do not overmix. Pour batter into pan; tap lightly to even it. Bake in the center rack of the oven for about 20 minutes or until toothpick inserted in cake comes out clean. Let cool for 10 minutes; remove from cake pan or remove sides of springform. Sprinkle berries with sugar, then toss with enough sparkling wine to dampen them thoroughly. Place cake on plate, surround with berries and juice. Top cake with more orange zest if desired. Yield: 8 to 10 servings. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Joe Pollack Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 95 (44%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 275.6mg||85 %|
|Sodium 221.4mg||8 %|
|Potassium 128.7mg||3 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22g|
|Protein 8.6g||12 %|
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Calories per serving: 216
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