Karen Steffens Photo by: 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

Sunset MARCH 2006

  • Yield: 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°. 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.

Nutritional Information

Amount per serving
  • Calories: 414
  • Calories from fat: 37%
  • Protein: 5.3g
  • Fat: 17g
  • Saturated fat: 9.8g
  • Carbohydrate: 61g
  • Fiber: 0.5g
  • Sodium: 234mg
  • Cholesterol: 117mg

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