Almond Lavender Cake

Name: Almond Lavender Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 cake, 12 serving(s)
Ingredients: 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)

Submitted by Bonnie G #2

"Received this on line for TOH and with my lavender getting ready it's very timely. It's described as: An eye-catching, moist cake has a terrific buttery texture and a lovely lavender flavor. Sure to be an eye catching. Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals"

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photo by Bonnie G #2

Ready In:: 1hr 15mins
Ingredients:: 15
Yields:: 1 cake
Serves:: 12

ingredients

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)

directions

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.

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RECIPE SUBMITTED BY

Bonnie G #2

USA

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.  We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"

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