German Almond Coffee Cake

Ingredients:
1 roll almond paste, chilled
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup sliced almonds
1/8 cup sliced almonds
1 cup sugar
1/2 cup butter
2 ea. eggs
1 tsp. almond extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/8 cup powdered sugar for garnish

Preparation
Preheat oven to 350°. Grease and flour a bundt pan. In a small bowl, grate
almond paste. Add brown sugar, cinnamon and first amount of sliced almonds.
Mix together and set aside. Sprinkle second amount of sliced almonds into
bundt pan and set aside. In a medium-sized bowl using an electric mixer,
beat sugar and butter until light and fluffy. Add eggs one at a time,
beating well after each addition. Add almond extract and beat well. In a
separate bowl, sift flour, baking powder, baking soda and salt. Add flour
mixture and sour cream to egg mixture, beating well until fully
incorporated. Spoon 1/3 of batter into prepared pan. Top with 1/2 of
filling. Repeat, covering second layer of filling with last 1/3 of batter.
Bake 35 minutes or until toothpick inserted in middle comes out clean. Cool
in pan for 10 minutes. Unmold carefully. Garnish with powdered sugar.