ALMOND LAVENDER CAKE

Almond Lavender Cake image

Provided by Bonnie G 2

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

2 cups sugar, divided
1 cup butter, softened
1 tablespoon fresh lavender flowers, plus
1 tablespoon fresh lavender flowers, divided
1/2 cup slivered almonds
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup half-and-half cream
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons boiling water
3/4 cup confectioners' sugar
additional lavender flowers (optional)

Steps:

Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.

Nutrition Facts : Calories 483.9, Fat 23.8, SaturatedFat 13, Cholesterol 114.5, Sodium 326.6, Carbohydrate 62.6, Fiber 1.2, Sugar 41.7, Protein 6.5