Almond Cake

Directions

1. 1
   Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
2. 2
   In a medium bowl, whisk together the cornmeal, cake flour, and baking powder.
3. 3
   Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes.
4. 4
   Reduce the speed to low and beat in the vanilla extract.
5. 5
   Gradually add 1 1/4 cups of confectioners sugar, beating until the mixture is light and fluffy, about 3 minutes.
6. 6
   Increase the speed to high and beat in the egg yolks and whole eggs, one at a time.
7. 7
   Reduce the speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
8. 8
   Pour the batter into the prepared cake pan and smooth the surface with a spatula.
9. 9
   Bake until the cake is golden and pulls away from the sides of the pan, about 35 minutes.
10. 10
    Transfer the pan to a wire rack and let cool.
11. 11
    Remove the cake from the pan and dust with more confectioners sugar.
12. 12
    (The cake can be made 1 day ahead.
13. 13
    Store airtight in a plastic container.)
14. 14
    Cut the cake into wedges and serve.