This eye-catching, moist cake has a terrific buttery texture and a lovely lavender flavor. It's a top-notch example of a great lavender recipe.
What You Need:
(Makes: 12 servings)
2 cups of sugar, divided
1/2 cup of slivered almonds
1 tablespoon plus 1 teaspoon of dried lavender flowers*, divided
1 cup of butter, softened
2 teaspoons of vanilla extract
1 cup of sour cream
1/4 cup of half-and-half cream
2 & 1/2 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
For the Glaze:
4 teaspoons of boiling water
3/4 cup of confectioners' sugar
Garnish: Additional dried lavender flowers, optional
What to Do:
STEP 1) Grease a 10 inch fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup of sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
STEP 2) In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
STEP 3) In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
STEP 4) Pour into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
STEP 5) Make the glaze: in a small bowl, combine water and remaining 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 if desired.
STEP 6) Enjoy!
*Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.