Almond Lavender Cake

Name: Almond Lavender Cake
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)

15 ingredients

5 steps

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

1

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.
2

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.
3

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.
4

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.
5

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.