Cinnamon Swirled Almond Pound Cake
 
Ingredients
  • ⅔ cup sliced almonds
  • 2 teaspoons ground cinnamon
  • 3 tablespoons almond paste
  • 1 (18.25-ounce) package white cake mix
  • 1 (3.4-ounce) package vanilla instant pudding mix
  • 1 (8-ounce) container sour cream
  • 4 eggs, lightly beaten
  • ½ cup vegetable oil
  • ½ cup amaretto
  • ½ cup water
Instructions
  1. Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan and set aside.
  2. Place the almonds and cinnamon in the bowl of a food processor. Process until finely chopped.
  3. Add the almond paste to the almond mixture and pulse until well combined.
  4. In the bowl of an electric mixer, combine the cake mix, pudding mix, sour cream, eggs, oil, amaretto and water. Beat on low speed to combine, then increase to medium speed and beat 2 minutes.
  5. Spoon one-third of the batter into the prepared pan. Evenly sprinkle half the almond paste mixture over the batter. Repeat and end with the last of the batter on top.
  6. Bake 55 minutes or until a tester inserted in the center comes out clean. Cool in the pan 10 minutes, then cool completely on a wire rack before slicing and serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/take-the-cake/