Karen Steffens
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


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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°. 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.

Note: Nutritional analysis is per serving.

Created date

February 2006

Nutritional Information

Calories 414
Caloriesfromfat 37 %
Protein 5.3 g
Fat 17 g
Satfat 9.8 g
Carbohydrate 61 g
Fiber 0.5 g
Sodium 234 mg
Cholesterol 117 mg