Almond Lavender Cake

Almond Lavender Cake

(by Lillian Julow in Taste of Home)

2 cup sugar, divided

½ cup slivered almonds

1 Tablespoon plus 1 tsp dried lavender flower buds, divided

1 cup butter softened

4 eggs

2 tsp vanilla

1 cup sour cream

¼ cup half & half

2 ½ all purpose flour

½ tsp baking soda

½ tsp salt4 tsp boiling water

¾ cup confectioners sugar

 Grease a 10 in. bundt pan and sprinkle with sugar.

Place ½ cup sugar, the almonds and 1 Tablespoon lavender in a food processor or mortar & pestle and process till finely ground. 

 In a large mixing bowl, cream butter and remaining sugar until light & fluffy.  Beat in almond mixture until combined.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

 In a small bowl, combine sour cream and half & half. Combine the flour, baking soad and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition. 

 Pour into prepared pan.  Bake at 350 F for 55-60 min. or until a toothpick inserted near the center comes out clean.  Cool for 10 minute before removing from pan to a wire rack to cool completely. 

 For drizzle, in a small bowl, combine water and 1 tsp lavender.  Cover and steep for 5 minutes.  Strain, discarding the lavender.  In another small bowl, combine confectioners sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender as desired. 

Yield 12 servings.