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Easter Cake Recipe

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This recipe for Easter Cake is from The Laut Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crumb Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup cold butter or margarine, cut into small pieces.
1/2 tsp almond extract
1/2 cup sliced natural (unblanced) almonds
Cake:
2 cups all purpose flour
1 tsp. baking powder
1 tsp baking soda
1/2 cup butter or margarine at room temperature
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tsp almond extract.
Directions:
Directions:
Heat oven to 325º. Lightly grease two 8 1/2 x 4 1/2 x 2" glass loaf pans. to make topping, mix flour and sugar in a medium size bowl. Add butter and almond extract. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in almonds. To make cake: mix flour, baking posder and baking soad. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Add eggs, sour cream and the extaracts. Beat until well blended. With mixer on low speed, gradually beat in flour mixture until blended. Spread evenlyin prepared pans, then sprinkle with topping. bake 45 to 50 minutes until lightly browned and pick inserted near corners comes out clean. Cool completely in pans on wire rack. Remove from pans, turn right side up. Slice to serve. Makes 2 loaves, 8 slices each. Per slice: 267 calories, 4 grams protein, 32 grams carb. 14 grams fat, 65 mg chol with butter, 38 mg chol with margerine, 209 mg sodium.

 

 

 

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