Ingredients 1 cup sliced toasted almonds 2 cups (packed) light brown sugar 2 cups flour ½ teaspoon salt ¼ teaspoon baking soda 1 cup sour cream 2 teaspoons pure vanilla extract 2 sticks (8 oz.) unsalted butter at room temperature 6 eggs at room temperature
Directions: 1. Position a rack in the middle of the oven and preheat to 350 degrees. Grease and flour a 10-inch (10-cup) bundt pan. Using a food processor, finely grind the almonds and ¼ cup brown sugar. Into a large bowl, sift the flour, salt and baking soda: whisk in the ground almond mixture. In a small bowl, whisk together the sour cream and vanilla. 2. Using a standing mixer, beat the butter on medium speed until creamy, about 2 minutes. Increase the speed to medium-high; add the remaining 1 ¾ cups brown sugar and beat, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 batches, alternating with the sour cream mixture 2 batches, beginning and ending with the flour mixture. Beat until just combined. 3. Transfer the batter to the prepared pan; smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let the cake cool in the pan on a rack for 10 minutes. Invert the cake onto the rack, remove the pan and let the cake cool completely. Wrap the cake in foil and store at room temperature overnight. 4. Before serving, transfer the cake to a platter and dust lightly with confectioners’ sugar.
