Cinnamon Swirl Pound Cake with Almonds

• 1 pound (4 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 6 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 4 1/2 cups all-purpose flour
• 2 cups brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/2 cup blanched almonds, toasted (see page 206)

1. Spray a Bundt pan with nonstick spray.
2. Preheat the oven to 350F.
3. In an electric mixer, cream the butter and sugar together until light and fluffy With the mixer on low, slowly add the eggs until incorporated.
4. Beat in the vanilla and 1 cup of the sour cream.
5. Add the flour gradually and mix until a smooth batter is formed.
6. In a bowl, mix together the brown sugar, cinnamon, and remaining 1/4 cup sour cream.
7. Scatter the toasted almonds in the bottom of the Bundt pan.
8. Pour half of the cake batter over the almonds, then spread the brown sugar mixture evenly on top.
9. Carefully cover with the rest of the cake batter.
10. Insert a table knife or spoon into the pan and swirl the brown sugar mixture into the batter.
11. Be careful not to disturb the almonds or touch the bottom of the pan.
12. Bake for 1 hour or until a wooden toothpick comes out clean when inserted in the center of the cake.

unsalted butter, sugar, eggs, vanilla, sour cream, flour, brown sugar, ground cinnamon, blanched almonds

Taken from www.epicurious.com/recipes/food/views/cinnamon-swirl-pound-cake-with-almonds-372704 (may not work)