Giada'S Almond Bundt Cake With Pomegranite Sauce

• For cake:
• Vegetable spray
• 1 cup fine yellow cornmeal
• 1 cup cake flour
• 2 teaspoons baking powder
• 2 sticks unsalted butter, softened
• 1/2 cup almond paste, cut into 1/2 inch pieces
• 2 1/2 cups confectioners sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 4 egg yolks
• 2 eggs
• 1/2 cup sour cream
• For sauce:
• 1 cup pomegranate juice, such as POM
• 1/4 cup sugar
• 2 teaspoons arrowroot
• 1/2 cup fresh pomegranate seeds

1. Preheat oven to 350 degrees.
2. Grease a bundt pan with vegetable spray. Dust sprayed dish with confectioners sugar. Set aside.
3. In a medium bowl, whisk together the cornmeal, cake flour and baking powder.
4. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add the confectioners sugar. Mix until light and fluffy. Add the vanilla extract, whole eggs and egg yolks, 1 at a time. Add the sour cream and dry ingredients until just incorporated.
5. Pour the batter into the prepared bundt pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 to 40 minutes or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool.
6. For the sauce, combine the pomegranate juice, sugar and arrowroot in a small saucepan. Bring the mixture to a boil (it should thicken immediately). Stir in the fresh pomegranate seeds.
7. Drizzle the sauce over the bundt cake and serve.

cake, vegetable spray, yellow cornmeal, cake flour, baking powder, butter, almond paste, confectioners sugar, vanilla, egg yolks, eggs, sour cream, pomegranate juice, sugar, arrowroot, pomegranate seeds

Taken from www.epicurious.com/recipes/member/views/giadas-almond-bundt-cake-with-pomegranite-sauce-51435561 (may not work)