Odense Almond Paste

Our Almond Paste is the best you can buy. Use Almond Paste in baking to enhance your favorite recipes. We love it in pies, either lining the crust or in crumb toppings. We also love it in breads, cakes, and even cookies. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Odense Marzipan

Marzipan is a candy dough with a high ratio of sugar to almonds. It's perfect for decorating your baked goods, whether you're making candy figurines (like this bear!), candies and bonbons, or covering a cake. You'll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.

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Odense Almond Paste

Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Almond Blueberry Sour Cream Coffee Cake

More from this collection

There are more recipes from the cakes collection where this came from

Almond Paste and blueberries make an irresistible coffee cake.

Yield

10 inch bundt cake

Time

25 minutes to assemble
45 minutes to bake
Total Time: 70 minutes

Ingredients

For the Filling:
1-7 oz box Odense Almond Paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind
For the Cake batter:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons powdered sugar for dusting cake

TOOLS & EQUIPMENT

1 - 10 inch bundt pan
Electric mixer
Box grater

DIRECTIONS

For the filling

Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.

For the cake

Preheat oven to 350°F. Grease and flour bundt pan.
Sift the flour with the baking powder, baking soda, and salt. Set aside.
Beat together the butter and sugar until smooth.
Add the eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy.
Mix in the vanilla extract.
Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.
Spoon 1/3 of the batter into the bundt pan and top with one half of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries, ending with batter.
Bake for 45 minutes or until cake is a deep golden color and toothpick inserted near center comes out clean.
Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Dust with powered sugar for an elegant presentation.

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