Sandtorte Recipe
We love the dense crumb of this Viennese-style cake. Ice cream, chocolate sauce, or berries are all good accompaniments, but whipped cream and jam is our favorite.PREP AND COOK TIME: 2 hours
MAKES: 16 servings
3 1/3 cups cake flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup butter, at room temperature 3 cups sugar 6 large eggs 1 cup sour cream 2 teaspoons almond extract
1. Preheat oven to 325[degrees]. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder.
2. In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract. Add flour mixture in three batches, mixing well after each addition.
3. Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely.
Per serving: 414 cal., 37% (153 cal.) from fat; 5.3 g protein; 17 g fat (9.8 g sat.); 61 g carbo (0.5 g fiber); 234 mg sodium; 117 mg chol.