Sandtorte

I found this recipe a couple of years ago in a sunset magazine (I love their recipes!) They called it a "viennese-style" cake, whatever that is. It's a dense bundt cake, similar to a pound cake but with an almond flavor. I love it in strawberry shortcake with lots of REAL whipping cream, but it would also go well with ice cream, chocolate sauce, and any berry. It's also good all by itself, especially warm out of the oven.

3 1/2 Cups cake flour (yes, you really need to use cake flour)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 Cup butter, room temperature
3 Cups sugar
6 large eggs, room temperature
1 Cup sour cream
2 teaspoon almond extract

1. Preheat oven to 325. Butter and flour a 12 cup bundt pan. (or use pam for baking or bakers joy no-stick cooking spray--I've had great luck with both of them) In a medium bowl, combine flour, salt, and baking powder.

2. In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract. Add flour mixture in three batches, mixing well after each addition.

3. Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75-90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely