Sandtorte (or Sandkuchen) is a German/Austrian poundcake-like dessert often baked in a bundt pan. It’s rich, tender, fine textured, and gets better the next day. It is delicious on its own or works well with peaches, blueberries, or strawberries. Another wonderful addition is marmalade or jam, and a little whipped cream. It is not difficult to make and it is a delightful change from shortcake. This version benefits from the addition of almond extract in place of the usual vanilla. It smells as good as it tastes.
Did I mention that it is rich? 3 cups of sugar, 1 cup of butter, 6 eggs, and 1 cup of sour cream makes it an extravagant treat but well worth it once in a while. There’s really no special techniques in preparation – it’s quite easy. Give it a try – I think you’ll like it.
- 3⅓ cups cake flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup butter, at room temperature
- 3 cups sugar
- 6 large eggs
- 1 cup sour cream
- 2 teaspoons almond extract
- Preheat oven to 325°. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder.
- In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract. Add flour mixture in three batches, mixing well after each addition.
- Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely.