Take advantage of fresh blueberries and make this scrumptious cake.
Category: Desserts
Cuisine: American
1/2 cup Sugar
1 teaspoon Cinnamon
1/2 cup Unsalted butter Melted
1 cup All purpose flour
1/3 cup Almonds Ground
6 tablespoons Butter Softened
3/4 cup Sugar
2 extra large Eggs Room temperature
1/2 teaspoon Vanilla extract
1/2 teaspoon Almond extract
2/3 cup Sour cream Not reduced fat
1 1/4 cups All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 cup Blueberries or firm raspberries Not frozen
This recipe was an absolute disaster! First of all, the recipe does not work in a 9" cake pan, which is what I used as suggested in the recipe. Second, there is way too much topping for the cake and it is so heavy it sinks toward the center of the cake while baking, causing the cake to rise around the edges and run over the sides of the pan. Additionally, there is no measurement for the amount of salt so I used 1/2 teaspoon. I'll never know if that was enough; I had to throw the whole mess out.
AnniFordMoist, rich, not too sweet. Equally good with blueberries or raspberries.
eck7
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