- 16
Ingredients
- ALMOND FILLING:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup butter softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 1 1/2 cup sour cream
- 1 package almond paste - (3 1/2 oz) cut up
- 1/2 cup powdered sugar
- 1/4 cup butter
- 1/2 cup sliced almonds
- APPLE-NUT FILLING:
- 1 1/2 cup chopped apples
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely-chopped nuts
- 1/3 cup brown sugar - (packed)
- 2 tablespoons butter or margarine
- 1/8 teaspoon salt
- BROWN SUGAR FILLING:
- 1/2 cup brown sugar - (packed)
- 1/2 cup chopped nuts
- 1 1/2 teaspoon ground cinnamon
- GLAZE:
- 1/2 cup powdered sugar
- 1 teaspoon butter
- 1/4 teaspoon vanilla
- 1 teaspoon milk (1 to 2)
Preparation
Step 1
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12-cup Bundt cake pan. Set aside.
Prepare one of the fillings and set aside.
In medium bowl, combine flour, baking powder, baking soda and salt, mixing well. Set aside.
Beat butter, sugar, vanilla and eggs in a large mixing bowl on medium speed, scraping bowl occasionally 2 minutes. Beat in reserved flour mixture alternately with sour cream on low speed.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the filling. Repeat 2 times.
Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool 20 minutes on wire rack and remove from pan. Cool and drizzle with Glaze.
Almond Filling: Heat almond paste, powdered sugar and butter over medium heat, stirring constantly until smooth. Stir in almonds.
Apple-Nut Filling: Cook all ingredients except nuts over medium heat, stirring constantly until apples are tender, 3 to 4 minutes. Stir in nuts.
Brown Sugar Filling: Combine all ingredients together.
Glaze: Mix powdered sugar, butter, vanilla and milk until smooth.
This recipe yields 16 servings.