Okay, you asked for it so here it is. I had the pleasure of meeting Tyler on April 17th, 2003. I know the exact day because his autograph is inside my copy of "tyler florence's real kitchen". This book is amazing and I don't know why it took me so long to actually cook a recipe from it. I barely have time to cook and when I do, I can't cook huge meals because they'll spoil. I've made this cinnamon swirl pound cake twice this week and it's to die for. Enjoy! Cinnamon Swirl Pound Cake with Almonds (1 3/4 hours) You will need a nonstick Bundt pan to make this awesome cake. Store it in an airtight container and you can snack on it for a week.
1 pound (4 sticks) unsalted butter, at room temperature 2 cups sugar 6 eggs, lightly beaten 2 teaspoons vanilla extract 1 1/4 cups sour cream 4 1/2 cups all purpose flour 2 cups brown sugar, packed 2 teaspoons ground cinnamon 1/2 cup blanched almonds, toasted*
Spray a Bundt pan with nonstick spray. Preheat the oven to 350 degrees. In an electric mixer, cream the butter and sugar together until light and fluffy. With the mixer on low, slowly add the eggs until incorporated. Beat in the vanilla and 1 cup of the sour cream. Add the flour gradually and mix until a smooth batter is formed.
In a bowl, mix together the brown sugar, cinnamon, and remaining 1/4 cup sour cream. Scatter the toasted almonds in the bottom of the Bundt pan. Pour half of the cake batter over the almonds, then spread the brown sugar mixture evenly on top. Carefully cover the rest of the cake batter. Insert a table knife or spoon into the pan and swirl the brown sugar mixture into the batter. Be careful not to disturb the almonds or touch the bottom of the pan. Bake for 1 hour or until a wooden toothpick comes out clean when inserted in the center of the cake.
*Blanching - spreading the almonds on a baking sheet and baking for 10 minutes. I like to blanch the almonds while I'm preparing the pan and starting the cake. Things just move quicker that way.