1. Heat oven to 325 degrees. Grease angel food cake pan , 10x4 inches, or 12 cup bundt cake pan.
2. Make Almond Filling; set aside. Cook almond paste, powdered sugar, and butter over medium heat, stirring constantly until smooth. Remove from heat. Stir in almonds.
3. Mix flour, baking powder, baking soda, and salt. Beat sugar, butter, vanilla and eggs in a large bowl with electric mixer on medium speed 2 minutes. Beat in flour mixture alternately with sour cream on low speed, beating until smooth after each addition. Spread 3 cups batter in pan. Top with 1/2 cup filling. Carefully spread with remaining batter. Top with remaining filling.
4. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 20 minutes; remove from pan. Dust with powdered sugar.
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|Serving Size: 1 Serving (2667g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3434 (39%)|
|Amt Per Serving||% DV|
|Total Fat 381.5g||509 %|
|Saturated Fat 173.1g||865 %|
|Monounsaturated Fat 128.2g|
|Polyunsanturated Fat 45.4g|
|Cholesterol 3772mg||1161 %|
|Sodium 4713.1mg||163 %|
|Potassium 2270.9mg||60 %|
|Total Carbohydrate 1244.8g||366 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 1227.8g|
|Protein 151.3g||216 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8865
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