Try this Champagne Almond Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300 degrees. Grease and flour a 10 inch bundt pan. Sprinkle almonds on bottom and set aside. Cream the butter until it is light and fluffy. Add the sugar one cup at a time, beating well until the mix is smooth. Blend in the vanilla and almond flavoring and the sour cream. Add the eggs one at a time, beating well after each addition. Sift together the flour, salt, baking soda, and powder and add flour mix to the cake batter mixing just enough to incorporate it. Pour batter into prepared pan. Set in middle of oven. Bake for 1-1/2 hours or until cake tests done. Remove from oven. Loosen edges from side of pan with spatula; set on cake rack. Let cool 5 minutes and remove from pan. Approximately 10 servings. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 10 | ||
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Calories: 1449 | ||
Calories from Fat: 507 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.3g | 75 % | |
Saturated Fat 30.1g | 150 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 741mg | 228 % | |
Sodium 555.3mg | 19 % | |
Potassium 301mg | 8 % | |
Total Carbohydrate 216.9g | 64 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 215.5g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database 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: 1449
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