Almond Lavender Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 cups sugar, divided
• 1 cup butter, softened
• 1 tablespoon fresh lavender flowers, plus
• 1 tablespoon fresh lavender flowers, divided
• 1/2 cup slivered almonds
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1/4 cup half-and-half cream
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons boiling water
• 3/4 cup confectioners' sugar
• additional lavender flowers (optional)

Recipe

• 1 grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
• 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.
• 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.
• 4 pour into prepared pan. bake at 350° for 55-60 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.
• 5 for drizzle, in a small bowl, combine water and remaining lavender. cover and steep for 5 minutes. strain, discarding 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.