Almond Sour Cream Cake

Cake

1 C Butter, plus more for greasing pan
3 C Sugar
1 C Sour Cream
3 C all purpose flour, plus more for dusting pan
1/2 t baking soda
6 Eggs
1/2 t pure orange extract
1/2 t pure almond extract

Frosting

3/4 C Butter (1 1/2 sticks)at room temperature
3-4 C Confectioners' Sugar
1 1/2 t pure almond extract

Preheat oven to 325. Butter and flour a tube pan and set aside.
In the bowl of an electric mixer, cream the butter and sugar together and then add the sour cram. Sift the flour and baking soda together and add to the creamed mixture, alternating with eggs, one at a time, beating after each addition. Add the extracts and stir to combine. Pour into the prepared tube pan and bake for 1 hour 20 minutes. Cool the cake in it's pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost the cake when it has completely cooled.

With an electric mixer, cream the butter in a large mixing bowl. Slowly beat in the sugar for about 2 minutes, until smooth and creamy and sweetened to your liking. Add the almond extract and stir to blend. Allow to cool fully then frost the cake. If you are not using the frosting immediately, cover it and store in the refrigerator. Bring the frosting to room temperature just prior to using.

Megan's variation: I wanted a layer cake, and so my mom used this recipe and poured the cake batter into three cake pans. We had to double the frosting to cover it, and the cooking time was reduced to around 20-25 minutes. Everyone loved it! It's from Paula Deen's Kitchen Classics, and she used it as her wedding cake!! Yum!