Amaretto Cake with Cinnamon Swirl

Better Homes and Gardens, All Time Favorites 2010 Cookbook
1 cup sliced almonds
1 Tbsp cinnamon
3 Tbsp almond paste
1 pkg 2 layer size white cake mix
1 4-serving size pkg white chocolate instant pudding and pie filling
1 8oz. carton light sour cream
4 eggs, lightly beaten
1/2 cup water
1/2 cup vegetable oil
1/2 cup amaretto or 1/2 cup water plus 1 tsp almond extract
1 recipe sugar glaze

1. Preheat oven to 350. Generously grease 10-inch (12 cup) fluted tube pan. In food processor combine almonds and cinnamon.  Cover and process until almonds are finely chopped.  Coat bottom and sides of pan with half of nut mixture.  Add almond paste to remaining mixture in processor. Cover and process until combined.
2. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, the water, oil, and amaretto.  Beat with mixer on low speed to combine.  Beat on medium speed 2 minutes, scraping bowl as needed.  Spoon half of batter into pan.  Evenly sprinkle almond paste mixture over batter.  Spoon remaining batter over cinnamon mixture.
3. Bake about 55 minutes or until wooden pick inserted near center comes out clean .  Cool in pan 10 minutes.  Remove and invert cake on wire rack over waxed paper. Poke all over with fork tines.  Bush Sugar Glaze over cake.  Makes 12 - 16 servings.

Sugar Glaze: In small saucepan comvine 1/3 cup water, 1/4 cup sugar, and 2 taablespoons butter. Stir over medium heat until sugar is dissolved.  Recude heat; simmer, uncovered, 5 minutes.

456 cal, 23 G fat, 458 sodium, 51g  carb, 1 fiber 7 g protein