Ingredients
2 cups sugar, divided1/2 cup slivered almonds1 tablespoon plus 1 teaspoon dried lavender flowers, divided1 cup butter, softened4 large eggs2 teaspoons vanilla extract1 cup sour cream1/4 cup half-and-half cream2-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt4 teaspoons boiling water3/4 cup confectioners’ sugarAdditional dried lavender flowers, optional
Preparation
Preheat oven to 350°. 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.
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.
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.
Pour into prepared pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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.
