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Cinnamon-Swirled Almond Pound Cake Recipe

   
 

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     Cinnamon-Swirled Almond Pound Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 C. sliced almonds
1 Tbls. ground cinnamon
3 Tbls. almond paste
1 package white cake mix
1 (3.4 oz) package vanilla instant pudding mix
1 (8 oz.) container sour cream
4 eggs, lightly beaten
1/2 C vegetable oil
1/2 C amaretto
 
1/2 C water

Instructions
Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan and set aside.
Place the almonds and cinnamon in the bowl of a food processor. Process until finely chopped. Place 1/3 of the almond mixture in the bottom of the prepared pan. Add the almond paste to the remaining almond mixture and stir until well combined.
In the bowl of an electric mixer, combine the cake mix, pudding mix sour cream, eggs, oil amaretto and water. beat on low speed to combine and then increase to medium speed and beat 2 minutes. Spoon 1/3 of the batter into the prepared pan. Evenly sprinkle half the almond paste mixture over the batter. Repeat and end with the last of the batter on top.
Bake 55 minutes or until a tester inserted in the center comes out clean. Cool in the pan 10 minutes and then cool completely on a wire rack before serving.
Serving Suggestions
Very Good! Works as a coffee cake too!


Originally Submitted
5/22/2011





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