ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sandtorte

Karen Steffens
Yield Makes 16 servings
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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.