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
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
How to Make It
Preheat oven to 325°. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder.
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.
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.
One word: "OUTSTANDING!". Easy to make, incredibly rich..baked it for 65 minutes, checked it, then baked for 5 more. Beautiful presentation for serving. I made a sauce with 2 pints of blackberries, ginger, a little lime juice and sugar-heated until boiling, simmered 5 minutes then served it warm with the cake. Everyone raved at the party and asked for the recipe. Worth it!