Strawberry Almond Cake
|Total Fat||9 g|
|Dietary Fiber||1 g|
|Total Carbohydrate||37 g|
Prep Time: 15 Minutes
Time to Table: 2 Hours
I saw this recipe on FB a couple weeks ago and decided to try it--I had the berries and the sour cream and a new oven to break in, so it was perfect timing. It was a huge hit, so tonight I made it again as an impromptu birthday cake, this time with a pint of raspberries. It's cooling now, but looks and smells delicious. I think peaches would also make a lovely variation, either with almond or vanilla. I'm a fan of the almond--1/2 teaspoon is just right.
I made this cake substituting gluten free flour (equal amounts) and I didn't have strawberries so I used fresh peaches...otherwise going by the recipe. It turned out great! We loved it. Moist and tasty.
Daisy sour cream is the only one I buy. Full and natural. Making Stroganoff tonight. Stirred it into some black grapes and a touch of vanilla, sugar and cream cheese for dessert. My Aunt told me once that our family didn't even know what sour cream was until my mom married into the family. Mom always used Daisy.
I made this for my mom's birthday and it turned out so delicious. The preparation was so easy and the instructions are easy to follow. I Never thought to use sour cream in a recipe like this but it came out really delicious. I got a free sample of the sour cream.
Thanks for your review.