If you didn’t get my obscure reference to Big Fat Greek Wedding and the confusing bundt cake, then you seriously need to watch it again… :)

I’ve had this rose shaped bundt pan for going on 5 years from my favorite kitchen store, Sur la Table, and have never used it. I figured it was time. This is an old basic pound cake recipe from culinary school that I added almond extract to… Also, I didn’t have cake flour, so I just used All Purpose, and it still turned out great. Very tender, moist crumb with a slight almond flavor… Might be a bit more delicate with the cake flour, but just fine without.

Pound Cake Recipe

3 c cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c butter, softened
1 1/4 c white sugar
3/4 c brown sugar
4 eggs (room temp)
1 tbsp vanilla extract
1 tsp almond extract
1 cup sour cream

Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan. Sift together the flour, baking powder, baking soda and salt and set aside. In a large bowl, cream together butter, white and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.

Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan. Bake for an hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Enjoy with nice cup o’Joe!